Persian blue salt comes from the province of Semnan in northern Iran, where it is extracted in much the same way as miners dig for gold – because the seams of “blue gold” streak through the ordinary rock salt like veins of the precious metal. And like gold veins it is extremely rare. Mining the blue salt is therefore a laborious task. Large quantities of rock salt must be removed to gain access to the precious blue crystals.
This rare Persian salt obtains its intriguing hue from the mineral potassium chloride, which has become embedded in the crystal structure of the salt by natural means – no artificial additives here! Persian blue salt is sold mixed with white salt.
The Persian blue salt is unique in both taste and appearance. It consists of white crystals studded with traces of blue. The blue salt has a high potassium content (13%) and it is this that gives the salt its intense salty flavour.
Flavour and use in the kitchen:
The Persian blue salt has a more intense flavour than other salts. It has a strong initial saltiness and then produces an interesting tingling on the palate with a pleasant, slightly acidic aftertaste – attributable to the high potassium content. Persian blue salt is a particularly good match for seafood, truffle dishes and carpaccio.
It would of course be a waste to use the precious blue salt for cooking. The taste is best appreciated by allowing the natural salt crystals to dissolve slowly on the tongue – truly an experience to savour.
Because it is rich in potassium, Persian blue salt can provide an additional source of this vital mineral. A sufficient intake of potassium is necessary for a healthy heart. It should be borne in mind, though, that a potassium overdose can be life-threatening – so potassium supplements should be taken with caution.