In southern Africa, the region of the Kalahari Desert, salts from a 300 million-year-old underground salt deposit forms on the surface of a salt lake.

• Free from environmental influences and contamination the brine crystallizes in the heat of the desert. The derived salt is harvested by hand and dried in the sun.
• Desert salt has an intense, pure taste and is ideal for daily use in the kitchen.
• Its inherent white colour is a typical characteristic of the salt.