I had quite a few flavors to try back then and they were all awesome! You would think that salts would taste like salts and end of story. Well, that is not quite true. I have been able to tell the difference now between these salts and the regular salts we buy at the grocery store.
These are more chunkier and pack a whole lotta wallop so you need to use them in pinches until you get used to them and don't oversalt your food like I did the first time I used it in soup, it came out really really salty! A little goes a long way with these gourmet salts.
Here is what Beyond the Shaker recommends for usage of Bolivian Rose Salt:
The glistening crystals of Bolivian Rose will bring salty-dazzle to almost any dish. Bolivian Rose is harvested by hand in the pristine Andes Mountains, and its color evokes the peaceful calm of pink quartz. This salt is perfect on seared red snapper filets, fresh mozzarella, or the rim of a strawberry margarita.You can also use it on:
•Grilled octopus or calamari
•Salt crusted prime rib
•Lamb •Beef tenderloin
See what I mean by chunky or you could say flakey also. Now, you know why I said not to use much because you will make it too salty if you do. This is a pure salt harvested by hand from mines in the Andes Mountains of Bolivia.
Volcanic lava flowed over ancient sea salt deposits, forming a protective crust for this pure salt. These ideal conditions sheltered the Bolivian Rose and allowed it to retain its high mineral content and pure pink hue. The large pink crystals of Bolivian Rose evoke the peaceful calm of rose quartz, and you’ll love how the mild, well-balanced flavor enhances food without overpowering it.
This is what I like about things like this. I get to try foods and things from around the world and although it's not the same as travelling, I can imagine the place and dream about the foods that they make with their awesome salts! I really can't wait to try more flavors!
I do have to say besides this one, Chanterelle Vanilla still remains my ultimate favorite. Don't know exactly why other than it puts a whole new meaning to some of the dishes I add it to. We really love it around here! All together, they have 24 great flavors of salt so you will have plenty to choose from and to decide which one(s) are your favorite.
I found this under how they find and make the salts:
Harvesting salt is the oldest form of collecting salt. This salt—sometimes referred to as solar salt—comes from our current water sources and is separated from the sea water by evaporation. Harvested salt is nurtured, grown, and harvested much like a traditional farm crop.Connect With Beyond The Shaker several ways:
The crop beds, though, consist of water instead of earth and can take years to reach the desired maturity for proper harvesting. The evaporation process for harvested salt may also occur with a little help from modern technology to hasten the evaporation without compromising the integrity of the salt.
Mining excavates the rock salt—salt formed naturally in underground and sometimes above ground deposits that have remained after ancient oceans and bodies of water have long since evaporated.
For example, Himalayan Pink Salt, which we feature in our Pure Foundation series as well as utilize as a base in our Garlic Shallot blended salt, is mined from ancient inland seas that have since dried up but left gorgeous, fine salt with a delicate flavor and a pink tint—a result of the iron trapped in the earth from which it is mined.
124-A Cummings Park
Woburn, MA 01801
Phone: 888.281.SALT (7258)
Beyond the Salt is giving the winner of my Forget Me Nots Giveaway Hop the same Bolivian Rose Salt that I just reviewed and you will also get their wooden salt spoon. The event starts on February 7th and ends on the 14th. Open in the U.S. only. Good Luck Everyone! Here is a picture of the spoon:
Disclaimer: Mary Bearden personally reviewed these products. I did not receive any monitary compensation for my review, just a sample product. All opinions are mine and belong to me solely. My thoughts and opinions may differ from you.