photo of Pink Salt Collection photo of Pink Salt Collection
Salt Traders
Pink Salt Collection

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A pinch of pink salt will make just about anything better. Vanilla frosting smothered on a chocolate cupcake, a tender red radish with sweet butter or a flaky filet of fish. These five rosy salts make a very pretty present.

Here's what you get:

  • 0.3 oz of Australian Murray River Salt
  • 0.6 oz of Bolivian Rose Salt
  • 0.6 oz of Fine Dark Pink Himalayan Salt
  • 0.6 oz of Coarse Dark Pink Himalayan Salt
  • 0.6 oz of Peruvian Pink Salt
artisan pic
Salt Traders Ipswich, MA

Chef, recipe wizard, and flavor enthusiast Didi Davis scours the globe to bring together the very best salts, sugars, peppers, and unique flavors for restaurant and home kitchens. Davis’ extraordinary attention to quality and detail means that every Salt Traders product boasts gourmet flavor, all-natural ingredients, and great packaging.

From the Source Estimated Delivery: May 22 2013 - May 29 2013

Once your order is processed, your salt will be ground shipped to you. Gilt Taste will send you an email notifying you of your ship date

 

Salt Explorer

Didi Davis has been cooking professionally for nearly forty years. She is a chef and author and has run numerous cooking schools from a small school in Annecy, France to The Payne Street Cooking School in Ipswich, Massachusetts. On a trip to Paris, Davis discovered unusual salts and began crafting her own to use in her cooking schools. Salt Traders is her way to share gorgeous salts and a collection of specialty food products with others.

You Need to Know

What's Included

  • 0.3 oz of Australian Murray River Salt
  • 0.6 oz of Bolivian Rose Salt
  • 0.6 oz of Fine Dark Pink Himalayan Salt
  • 0.6 oz of Coarse Dark Pink Himalayan Salt
  • 0.6 oz of Peruvian Pink Salt

Use and Care

  • Store in a dry, cool place for up to one year

Freshness and Quality Commitment

This item is final sale and non-returnable. Gilt Taste is committed to offering quality products that are fresh, honest and inspiring.