Salts

The dry crackle as coarse salt flakes are rubbed between the fingers. The subtle, almost floral scent that only genuine sea salt possesses. Salt is the most frequently used ingredient and the least consciously chosen – yet it decides so much.

Nordur Salt – Iceland

Nordur harvests its sea salt from the clear North Atlantic waters off Iceland. Geothermal energy instead of fossil fuels, high flake structure, slightly mineral aftertaste. A salt at home on grilled fish – and on dark chocolate.

Maldon and Murray River Salt

The English pyramids of Maldon and the pink flakes from Australia's Murray River: two completely different textures, both perfect for the final sprinkle over the finished dish.

Salt that can be seen tastes better than salt that just works.

Saltverk and TartufLanghe

Saltverk from Iceland operates similarly to Nordur – high quality standards, pure method. TartufLanghe offers salts with white or black truffles from Piedmont.

Here you will find sea salt, fleur de sel, flake salt, and flavored salts – organized by origin and grain size.