Murray River Salt

This beautiful peach colored salt comes from the Murray River which is the longest river in Australia.

Water that began as snow atop the Australian Alps collects minerals as it soaks into the ground in the Murray-Darling basin. This groundwater is collected and evaporated, leaving behind this unique salt.

Flavor: A gradually building salinity advances from subtle to rich as the salt dissolves on the palette. Sanguine notes of iron join strong minerality as the crunchy texture melts away.

Use: Use as a finishing salt to add a delicate color to sliced steaks and when baking darker breads. Top dark chocolate truffles with Murray River salt for a brighter, more interesting flavor. This quickly dissolving salt is suited for lighter foods like salads or other raw vegetables.