Description
Murray River Salt gets it name from the longest river in Australia. The Murray Salt however is created by pumping spring salt water into crystallisation basins
During the hot summer months in New South Wales the water evapourates leaving behind the salt and the iron oxide along with other minerals which is harvested by hand
The salt crystals are crispy and delicate flavour makes this one of the best gourmet salts
Soft to Medium Sodium Flavour
Produced in Australia
Grinder Use - Yes
Mortar and Pestle Use - Yes
Packed in a Unit that Handles - MUSTARD - SESAME - CELERY
Quick Reference
What is it?: Delicate Australian salt flakes produced from the mineral-rich waters of the Murray-Darling basin.
Flavour: Soft, mild and clean with light flakes that dissolve quickly.
Common uses: Crush between the fingers and use as a finishing salt.
Pairs well with: Fish, salads, vegetables, eggs, steaks and chocolate.
Compare with: Softer and lighter than coarse rock salt, with a finishing texture closer to fleur de sel.
Substitute: A delicate sea-salt flake is the closest alternative.
Storage: Keep sealed in a cool, dry place away from steam and moisture. For smoked or delicate finishing salts, close the pack promptly to protect their aroma and crystal texture.
Good to know: Its pale peach-pink flakes are naturally light and fragile, so they are best added after cooking rather than ground.
Customer Reviews
-
Excellent as always
Uber quick delivery as always on excellent spices and Mexican ingredients.
