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Pink flakes from the pans of Maras

Peru

Pink flakes from the pans of Maras

Pink salt from the ancient terraced pans of Maras in Peru's Sacred Valley.

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The collection

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A pink salt gift set on a light background Pink salt gift set$39.00 A chef's jar of fine pink salt on a light background Chef's pink salt$66.00 A salt and cacao set on a light background Sacred Valley set$82.00 A trio of pink salts on a light background Salt trio$76.00 A gourmet salt gift box on a light background Salt gift box$98.00 Pink salt flakes with a ceramic dish on a light background Salt flakes with ceramic dish$42.00 A large jar of pink salt flakes on a light background Large pink salt flakes$74.00 A jar of coarse pink salt on a light background Coarse pink salt$40.00

Our story

Harvested by hand, pan by pan

High in Peru's Sacred Valley, thousands of shallow terraced pans catch a spring that has run through the mountains since Inca times. As the water evaporates in the sun, a delicate pink salt forms on the surface, and the salt makers of Maras skim it by hand, pan by pan. Sal Maras gathers these pink flakes — clean, crisp and lightly mineral — for finishing food at the table. It is a gourmet salt with an ancient story, harvested the slow way and left unrefined.

Where it comes from

Peru

Pink salt from the ancient terraced pans of Maras in Peru's Sacred Valley.

What
Pink Maras salt flakes
Made for
Gourmet salts
Region
Latin America

How it's made

The salt is formed by the sun in the terraced pans of Maras, where mineral-rich spring water evaporates to leave a pink salt. It is skimmed by hand, dried and lightly sorted, then packed without washing, refining or additives — the pink colour and mineral character come from the water itself.

How to use it

Use it as a finishing salt — pinch it over a finished dish, a salad, grilled meat, eggs or chocolate, so the crisp flakes and gentle minerality land on top. It is a salt for the table, not a medicine and not a substitute for a medical salt in any treatment.

Good to know

How do I store it?

Keep it in its jar or pouch in a cool, dry place, sealed against moisture. Salt does not spoil, but keeping it dry stops the flakes clumping and keeps their crisp texture.

Where exactly is Maras?

Maras is in the Sacred Valley of Peru, high in the Andes. For centuries, thousands of shallow terraced pans have caught a mineral-rich spring, and salt has been harvested there since Inca times.

How should I use it?

Pinch the flakes over a finished dish — a salad, grilled meat, eggs, avocado or even chocolate. The fine and coarse grades are better for cooking, dissolving or grinding.

How is it different from table salt?

It is a finishing salt — crisp flakes harvested by hand and left unrefined. It has a cleaner, slightly mineral taste and a delicate crunch, so it is used at the table rather than for heavy cooking.

Is it a health product?

No. It is a gourmet finishing salt. It is a food, not a medicine, and it is not a substitute for a medical salt used in any treatment. It is salt — enjoy it as part of a balanced diet.

Why is the salt pink?

The pink colour comes from natural minerals in the spring water of Maras, which flow through the mountains and leave their colour behind as the salt forms in the sun. It is the salt's natural character.

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