Pyramidal salt with saffron

Using Saffron Pyramid Salt

Saffron pyramid salt pairs wonderfully with seafood, so feel free to sprinkle a pinch on your fish en papillote. The saffron pyramid salt stands alone and adds a gentle saffron aroma to your dishes, whether they are simple or sophisticated.

How to Use Saffron Pyramid Salt

Here are some recipe ideas to incorporate saffron pyramid salt into your cooking:

• Cod fillet with saffron sauce: Add two pinches of saffron pyramid salt to your saffron sauce.
• Beef ribeye steak: Sprinkle a few pinches of saffron pyramid salt on your ribeye steak without adding anything else, and enjoy.
• Steamed saffron potatoes: Once your potatoes are cooked, halve them and add a pinch of saffron pyramid salt on top.
• Saffron risotto: Add 3 pinches of saffron pyramid salt to your saffron risotto to enhance the flavors.
• Scallops with saffron: During the cooking of your scallops, add a pinch of saffron pyramid salt.

Subtle and Floral Aromas

The purity of pyramid salt combined with the finesse of saffron allows for flavorful preparations. The earthy aromas of saffron and its bitter notes release tantalizing scents of cedar, pepper, and flowers, which concentrate warmth, power, and sweetness at once.

The Botany of an Original Salt and a Spice Called Red Gold

Saffron

Saffron, deriving its name from the Persian "zapharan," meaning "stigmas," is a spice derived from the 3 stigmas, or pistils, contained within the Crocus sativus flower.

Considered the most expensive spice in the world, saffron is a rare product due to its extremely laborious harvesting process and very low yield. It takes 150,000 crocus flowers to produce 1 kg of saffron.

Its harvest requires patience and skill. During its flowering, which lasts only 2 or 3 weeks, the crocus is carefully harvested. The ephemeral flowers require the gentle touch of women's hands. Then comes the trimming phase, where women carefully remove the pistils from the flowers, preserving with precise and ancestral gestures the most aromatic part.

Pyramid Salt

Pyramid salt has been harvested since ancient times in the salt lake of Larnaca, Cyprus. In the 12th century, during the reign of Guy de Lusignan, king of Cyprus and Jerusalem, the annual production of 3,000 tons of salt earned Larnaca the name Salina.

In August, when the water has evaporated, a 10 cm thick salt crust remains. In winter, when the water reappears, this place of rare beauty becomes a sanctuary for migratory birds.

This salt gets its name from its shape; it's a little miracle of nature. It's during its crystallization that a particular alchemy gives these crystals a stunning pyramid shape.

Legend Surrounding Cyprus Pyramid Salt

There is a legend concerning the lake of Larnaca. According to it, the lake appeared when Saint Lazarus asked an old woman for food and water. The woman refused to give him what he asked for, saying that her vineyards were dry. Saint Lazarus replied with the phrase "May your vineyards dry up and become a salt lake forever." Thus, the lake of Larnaca appeared and produced this salt of perfect geometry.