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Murray River Salt

Salt from a river? Who knew? The soft pink flakes of Murray River salt are a lovely shade of pink and have a mild, salty flavor. Makes a fantastic table salt.
Contains 1.76 oz
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$6.99

$4.26 per ounce
INCL. TAXES

DESCRIPTION

Salt sourced from a river? Sounds a little strange… but it’s true! The Murray River in Australia contains slightly saline water because it stands exactly where 5 million years ago an inland sea used to be. Parts of the sea even remain under ground and pass salt on to the river. The river must continuously be desalted to keep the water convenient. Parts of the salt is then transferred to salt marshes, where it is exposed to sun and wind which naturally turns the Murray River Salt into pink and pretty salt flakes. Besides being pretty the salt has a smooth taste and therefore is perfect as a tablesalt.

INGREDIENTS

MURRAY RIVER SALT

INSTRUCTIONS

Add to your meal while preparing and then take to table to adjust according to taste.

WELL SUITED WITH

Everything

  • ONLY NATURAL INGREDIENTS

  • BEST QUALITY SPICES

  • 100% TASTE SENSATION

  • SOURCED WORLDWIDE

  • NO FLAVOR ENHANCERS

Oven baked vegetables with Tahini Yogurt Dip

Ingredients:

  • 2 tablespoons olive oil
  • 1 beetroot
  • 1 zucchini
  • 4 small tomatoes
  • 1 parsnip
  • 1 carrot
  • 1 red onion
  • A handful rocket salad
  • 1 teaspoon tahini
  • half cup of yoghurt
  • 1 splash lemon juice
  • Just Spices Murray River Salt

Directions:

1. Preheat your oven to 375 degrees F.
2. Peel the red beet, parsnip and onion and cut everything in equal pieces.
3. Wash the zucchini and cut it in thick slices.
4. Next, divide the tomatoes in half and gently mix all the vegetables with the olive oil
5. Now, you can lay the vegetables out in a single layer on a baking tray and bake for 25 minutes.
6. In the meantime, mix the yoghurt with the lemon juice, tahini and Murray River Salt together.
7. Finally, wash the rocket salad and spread over the baked vegetables.
8. Serve with the dip and enjoy.