Pink Rock Salt Flakes

Pink rock salt flakes, a delicate finishing salt from the Punjab

Pink rock salt flakes are obtained from crystal salt from the Punjab mountains: a brine is produced from the rock salt, channelled into evaporation basins, and the fine salt layer is skimmed off by hand and dried in the sun. This creates delicate, crisp flakes with a subtle pink shimmer. Packed by us in Klingenberg am Main.

How to use

A perfect finishing salt for raw crustaceans, carpaccio, tartare and grilled meat. An accent on baked fish, tomato-mozzarella, fried egg and fine pastries, and also a decoration on chocolate truffles and caramel.

Important: Add the flakes only just before serving so they keep their crisp structure. Store dry and well sealed.

At a glance

• Delicate, crisp salt flakes from Punjab crystal salt
• Subtly pink, with a fine crisp effect
• Ideal as a finishing salt for fish, meat and sweet dishes
• No flavour enhancers, anti-caking agents or additives
• Packed in Klingenberg am Main

Goes well with

As a mild everyday table salt our Luisenhaller deep-rock salt fits well, for a fine French finish the fleur de sel. You will find more in our salt collection.

Frequently Asked Questions

What are pink rock salt flakes good for?
As a finishing salt over raw crustaceans, carpaccio, tartare and grilled meat, as well as on baked fish, tomato-mozzarella and fried egg. They are also a highlight on chocolate truffles and caramel.

Where does the salt come from?
The flakes are obtained from crystal salt from the Punjab mountains and packed by us in Klingenberg am Main.

How do I use the flakes best?
Scatter them over the dish only just before serving, or lightly crush them between your fingers, so the fine crisp effect is preserved.

How do I store pink rock salt flakes?
Dry and well sealed, then the flakes stay loose and crisp.