Noble alpine salt eat smarter

What the French like fleur de sel, the Bavarians like pan salt: sprinkled on the dish with your fingers, this noble, natural salt refines a wide variety of dishes and gives them that certain finishing touch. Learn everything you need to know about the origin and production of the pan salt and the Noble Alpine Salts from Bad Reichenhaller, which are scooped out of the boiling pan in the traditional manner.

Interactive infographic about Edles Alpensalz

You would like to learn more about the individual points in the following infographic? Then simply click on the corresponding plus point.

Noble alpine salt.

Alpine salt from the manufactory in organic quality

More and more people attach great importance to products from the most sustainable and regional production possible. The Noble Alpine Salts from Bad Reichenhaller correspond to this trend and represent unique, natural manufactory products. The noble salt specialties are made from pure natural brine. Are free of additives as well as separating agents.

Through the use of selected and organically grown herbs, flowers and spices, the Noble Alpine Salts of Bad Reichenhaller are further refined and thus tasty finger salts are created, which can be used in the kitchen in many ways. Particularly striking and characteristic of the Noble Alpine Salt is its coarser grain, which also gives the salt its reputation as the "Bavarian Fleur de Sel" received.

Noble alpine salts for every taste

Edles alpensalz eat smarter

1. Raw material natural brine

The salt, once formed by evaporation from the primordial sea, has been protected from environmental influences in the depths of the Alps for more than 250 million years. Pure mountain water dissolves the salt from the rock and then flows into the specially made boiling pans at the Bad Reichenhall salt works, which is why the salt is also known as “pan salt”.

2. Preparation

By heating the boiling pan to 70 °C the water of the brine evaporates and salt crystals are formed. As soon as they become dense and heavy, they sink to the bottom of the pan.

3. Skimming the salt

Using a special salt rake, carefully skim off the salt by hand. This requires special experience of the salt-boiler.

Noble alpine salt eat smarter

4. Dry the salt

The still moist crystals are then spread out to dry in the air. In this way, a pure, handmade pan salt is created in a complex handicraft: the Noble Alpine Salt.

5. A fine mixture

This is now mixed with selected organic herbs and organic flowers and thus z.B. to Noble Alpine Salt Alpine Flowers refined.

6. Carefully filled

After refinement it is weighed and canned. Each can is lovingly sealed by hand. Provided with a tamper-evident seal.

Edles alpensalz eat smarter

7. The finished product

There are four unique varieties to choose from: alpine flowers, mountain herbs, brotzeit and crystal.

8. The wrapping

The finished and sealed cans are packed in trays of 4 and then palletized.

9. Buy salt enjoyment

The Noble Alpine Salts can be found in selected supermarkets and in the online store. We have here a tasty recipe for an arugula salad with mozzarella cheese. Caramelized salt walnuts for you! You can find more recipes with the Noble Alpine Salts at Bad Reichenhaller. How about, for example, a delicious porcini risotto? Also highly recommended the pike perch fillet on lemon couscous. All three recipes are refined with the Noble Alpine Salt Alpine Blossoms.

Rocket salad with mozzarella and caramelized salt walnuts

Noble alpine salt eat smarter

Preparation time: 20 minutes | Ingredients for 4 servings

– 1 organic lemon (zest and juice) – 4 tbsp. olive oil – 2 tbsp. sugar – 2 packs (285 g each) of mini mozzarella balls – 100 g walnut kernels – 2 tbsp. liquid honey – 300 g arugula salad – 1 head (250 g) radicchio salad – Alpensaline Edles AlpensalzAlpenbluten – Also: baking paper

1. Wash the lemon hot, rub it dry and finely grate the peel. Cut lemon in half. Squeeze. Mix juice, lemon peel, oil and sugar. Season to taste with Edles AlpensalzAlpenbluten. Drain the mozzarella. Mix with the lemon vinaigrette. 2. Fry the nuts and honey in a pan without fat, stirring occasionally, for 2-3 min. caramelize until golden brown. Sprinkle with Edles AlpensalzAlpenbluten. Leave to cool on a piece of baking paper. 3. In the meantime, clean the salads, wash, spin dry and cut into bite-sized pieces. Serve with marinated mozzarella in deep plates. Spread nuts on top.


Like this post? Please share to your friends:
Leave a Reply

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!: