- Product Code:
- Gourmet Studio
Pyramid salt has been harvested since antiquity in the Larnaka Salt Lake in Cyprus. In the 12th century, during the reign of Guy de Lusignan, King of Cyprus and Jerusalem, the annual salt production of 3,000 tons earned Larnaka the name of Salina. In August, when the water has evaporated, a 10 cm salt crust remains.
Use in risotto, paella, soups, bouillabaisse and seafood. Excellent in curries. Adds an extra dimension to a Bloody Mary.
Weight, ingredients and more details
|About the product|
|Ingredients:||pyramid salt, saffron|