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Oryx Cotton Bag Fine - 500g

Oryx Cotton Bag Fine - 500g Zoom

Oryx Cotton Bag Fine - 500g

DESERT SALT FROM THE KALAHARI


Oryx Desert Salt is a natural, crystal-white salt – unrefined, sun-dried, and free from additives and preservatives.


This salt contains the essential, natural minerals and trace elements, in the correct balance, for your body to absorb and utilise for optimal functioning, vitality and health.


It is harvested in a sustainable manner from a remote and pristine area of the vast Kalahari Desert in South Africa. Here, salt water from an ancient underground lake, fed by subterranean streams, is laid to rest on a pan, sun-dried and harvested.


Oryx Desert Salt is committed to supplying an ethically harvested, sustainable and renewable desert salt that has an exceptional taste, and enriches the flavour of your food.

SKU: de292214300800

Availability: In stock

R50.00
Product Description

    Details

    SALT IN THE BODY

    We have salt in every cell of our bodies – about 250 grams (a cupful) in an adult human. That’s why our tears and sweat taste salty.

    Salt plays a crucial role in keeping our bodies functioning properly. When we exercise, when we’re hot, and when we’re going through physiological changes, such as pregnancy or growing old, its role becomes even more fundamental. Most crucially, it maintains the balance of our fluids, which carry oxygen and nutrients around our bodies

    The two elements of salt – sodium and chloride – each play a variety of crucial roles in our bodies.
    Sodium:

    • enables the transmission of nerve impulses around the body, regulating the electrical charges moving in and out of the cells
    • controls our taste, smell and tactile processes
    • helps our muscles – including the heart – to contract
    • is key in the operation of signals to and from the brain.

     Chloride is key for:

    • the digestion process
    • preserving the acid-base balance in the body
    • absorbing potassium
    • helping the blood to carry carbon dioxide from respiring tissues to the lungs.

    The body is able to adjust to the amount of salt that we consume, such as through making us thirsty when it needs extra water to dilute the salt. A healthy body processes just the amount of salt it needs and the kidneys dispose of any excess.

    Without enough salt, our bodies cannot perform all the vital functions listed above. Symptoms of insufficient salt include muscular weakness, muscular cramps and, in the extreme, heat exhaustion and heat cramps. Severe salt deprivation can even prove fatal.
     

Additional Information

    Additional Information

    Preferred Preperation

    Pudding

    1954 STICKY TOFFEE DATE PUDDING

    Trio
    250g dried, pitted dates

    250ml (1 cup) hot water

    1 tsp bicarbonate of soda

    250g cake flour

    250g butter

    1 tsp (5ml) baking powder

    2 large eggs

    100g (1/2 cup) brown sugar
    
100g toasted pecans or walnuts, chopped


    Soaking syrup:

    60g butter

    1 cup sugar

    11/2 cups milk
    
2-3 tbsp sweet sherry (optional, or add 1 tsp vanilla)


    Preheat the oven to 180C, fan-forced 160C. 

    Grease 12 small dariole moulds or ramekins or a large 26 x 16 baking dish. 

    Place the dates in a medium bowl and pour over the hot water. 
    Sprinkle over the bicarbonate of soda and allow to stand for 30-45 minutes or until very soft. 
    
Place the softened dates (and the water) in a food processor with the rest of the pudding ingredients (except the nuts) and blend until smooth and combined. 
    Stir in the nuts then pour into greased individual moulds or one large dish. 

    For small puddings, bake for 10-15 minutes and large pudding, 30-35 minutes or until a skewer inserted in the middle comes out clean.
In the meantime, make the syrup; place all the ingredients in a saucepan and bring to the boil. 
    Keep hot. 

    Pour the hot syrup over the puddings as soon as they come out the oven. 

    Serve immediately with salted caramel sauce (recipe below), vanilla custard or thick cream.
    Salted Caramel Sauce
    Makes 500ml
    1 (395g) tin condensed milk
    250ml (1 cup) cream
    3 tbsp (45ml) brown sugar (like Demerara or Muscovado)
    Pinch of Oryx Desert Salt
    Place the condensed milk, cream and sugar in a small saucepan and stir over low heat until the sugar is dissolved. 
    Bring to the boil and simmer, stirring constantly until golden brown. 
    Allow to cool, then sprinkle in the Oryx Desert Salt.
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