Salt from the upper water of the White Sea is saturated with forest cranberry juice. It has a bright sour aftertaste. A distinctive feature of the composition of cranberries is a large number of pectins. Berries contain sugar, anthocyanins, catechins, betaine, organic acids - citric, malic, oxalic, ursolic, chlorogenic, succinic, oleander and others.
We recommend to use salt blend in salads, with meat, fish, cereals and in desserts and pastries
|Salt type||Sea salt|
|Place of origin||White Sea|