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.