Inca Sun Salt

Back to the spice 1×1


Inca Sun Salt

Botanical name:
spring water salt

Botanical family:
spring water salt



spice shape:

salty, spicy

When seasoning with salt you have to be very careful, the dish will quickly become salty. It is important to know that the cooking temperature of water is increased by salt, which removes the liquid from meat and some vegetables. Another characteristic of salt is its preservative property. It dissolves completely in liquid and gains in concentration as soon as this liquid has evaporated. This is also how the principle of sea salt production works. This also explains why if you season a dish with salt too early, you can quickly spoil it. Nevertheless, salt is one of the oldest remedies of mankind. Its health-promoting properties are extremely diverse. Salt not only regulates our fluid balance, but also the hormone balance and the internal organs. The human body consists of 75 percent salty liquid, so salt is indispensable for maintaining our vital functions.

Ideal for salting at table

According to an old Inca tradition, the salt crystals are harvested by hand from terraced basins during the summer months and transported down a narrow path to the valley.

Recipe suggestion:
Grill pleasure: 2 Sirloin steaks, approx. 2 cm Inca salt, pepper, tarragon mustard. Preparation: Season the Sirloin steaks with ground pepper, salt and tarragon mustard. Grill the steaks for approx. 2 minutes on both sides. Now continue grilling the steaks at low heat. The juice should still be pink - then the steak is done.

home & distribution:
The history of salt begins in the Neolithic Age. Man went in search of salt.

cultivation & extraction:
Salt is found in salty soils, in the sea and in salt domes. After the Neolithic Age, salt was already mined from salt pieces and skimmed from the sea, as it is done today.

The first indirect encounter with salt was when people still lived on the flesh of wild animals. The mineral salts, which the human organism needs to survive, were contained in the meat of slaughtered animals. It was only when humans discovered their interest in cereals as food that they needed salt, as field crops do not contain enough mineral salts.

Leave a Reply

Your email address will not be published. Required fields are marked *