This solar salt comes from the highlands of the Peruvian Andes. A powerful saltwater spring near Machu Picchu floods over 1500 terraced 10-cm-deep pools. The process takes several weeks and leaves us with a very slightly yellow, fragile, and delicious salt flake. Inka sun salt is suitable for classic home cooking – the pale, creamy, pink crystals are complex and mild with a resilient crunch.
Perfect for salads and seafood (especially pan-fried trout) and unbelievable on sliced, ripe tomatoes.