We have a good friend that introduced us to Australian Pink Salt. Think coarse sea salt with more of a flaky texture. It is harvested in the Australian outback in the Murray-Darling region from underground saline waters. The salt flakes themselves have a fantastically mild flavor. It is best used as a finishing salt. We used it in the picture above to season a homemade bococcini that we served with an arugula pesto. It is delicious and we have become great fans. Also, in using this salt we help control Australia’s inland salinity problem. Check it out ..

“The Murray-Darling Basin’s low rainfall and high evaporation have combined to concentrate salt in the groundwater. This salt is produced naturally from the underground brines in the Murray Darling Basin. A red pigment, carotene, is secreted from the salt tolerant algae. The underground saline waters have been laying dormant for thousands of years. By utilizing these waters the environment is improved and a beautiful salt is produced.”

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