African Pearl Salt
Ab CHF 12.–
African pearl salt forms naturally in the salt pans of Namibia: small, round crystals with a mild, mineral taste and a fine crunch – ideal as a finish and a visual accent.
· Category: sea salt, pearl salt
· Taste: mild, mineral, subtly sweet, clean
· Use: as a finish on chocolate & caramel, grilled fish/vegetables/meat, buttered bread & focaccia, also for the grinder
· Format: 180 g jar, 500 g pouch
My tip: Crack the pearls briefly between your fingers and scatter them only at the very end – that way they stay crunchy and bring clean, finely salty accents.
Origin & Story
African pearl salt comes from the remote salt pans on the coast of Namibia – a region where desert and ocean meet. Here, under the influence of wind, sun and evaporation, small, spherical salt crystals form that resemble pearls. This distinctive structure develops naturally in shallow basins where salty water slowly dries out. The crystals are harvested by hand, without technical aids, and are considered one of the rarest forms of salt to arise in pure nature.
Highlights
The pearl salt stands out for its compact, round shape and its mild, pleasantly balanced taste. It is noticeably less salty than ordinary table salt and brings a fine, mineral seasoning with a light sweetness. The pearls crunch as you bite into them and unfold a mouthfeel all of their own – dry, clean and with no metallic sharpness. Thanks to their decorative appearance they are also a visual highlight on the table.
Quality
The salt is obtained directly from the natural salt pans, with no refining, no anti-caking agents and no bleaching. Harvesting is seasonal and takes a lot of experience, as the pearl structure only forms under ideal weather conditions. The result is a pure, untreated mineral salt with a harmonious texture and great culinary potential. Its stable grain also makes it ideal for use in high-quality salt grinders.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
"Pearl salt is more than just seasoning – it is structure, contrast and texture. I scatter it coarsely broken over brownies, pralines or dark chocolate with olive oil. The bite of the salt opens up the aromas and brings tension to sweet dishes."
Recommended use
– As a finish on chocolate brownies, caramel or mousse
– For grilled fish, vegetables or meat
– On buttered rolls, focaccia or canapés
– In high-quality salt compositions or freshly ground in the grinder
Recipe idea
Chocolate brownies with pearl salt
Dark, moist brownies meet crunchy, salty minerality – a dessert with depth and structure.
View recipe
Origin / Ingredients
Pearl salt from natural salt pans on the Atlantic coast of Namibia
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Pairs perfectly with:
– Dark chocolate nibs
– Natural cocoa powder
– Whole vanilla pods
Additional information
| Weight | 0.18 kg |
|---|
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