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Oryx Mini Salt & Coarse

Oryx Mini Salt & Coarse Zoom

Oryx Mini Salt & Coarse

Contents:


1x Mini grinder desert salt


1x Mini coarse desert salt bag


 

SKU: ORYXS184

Availability: In stock

R80.00
Product Description

    Details

    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.

Additional Information

    Additional Information

    Preferred Preperation

    BROWN BUTTER CARAMEL CRISPY BARS

    Here’s a super easy recipe for the kids! A little Oryx adds flavour to any dish, even the ones for those with a sweet-tooth. Jodi-Ann Pearton, of the Food Design Agency, shows us the perfect Crispy Treat recipe. 

    INGREDIENTS:

    130g Butter
    1 bag Marshmallows (+/- 280g)
    1 Tbsp. Oryx Coarse Salt
    200g Rice Krispies

    METHOD:

    Line a rectangle dish with baking paper and butter well.
    In a large pot melt the butter over medium-low heat.

    Melt the butter until it foams and turns golden and finally brown.

    It will have a nutty smell. Watch closely and stir often.
    When the butter is browned stir in the marshmallows and Oryx Coarse Salt.

    Melt and cook stirring often until mixture turns pale brown. About 3-5 minutes.
    Turn off the heat and add the cereal and mix well.

    Scape the mixture into the lined dish and press down lightly.

    Let cool and cut into bars.

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