These delicate peach coloured flakes are produced naturally from the underground brines of the Murray Darling Basin. The pale pink colour comes from carotene secreted by salt tolerant algae. The underground saline waters have been lying dormant for thousands of years so using these waters is considered an ecologically sound practice in Australia.
Murray River salt has a wonderfully mild flavor and the texture is ideal for use as a finishing salt.
At Sea Salt, a seafood eatery in Berkeley, California, chef Anthony Paone uses dozens of salts in the kitchen and provides guests with porcelain ramekins of Murray River salt.