Atacama Salt

$5,99 USD

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Atacama Salt

$5,99 USD

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The major difference of the Atacama Salt is that it is exclusively extracted from a million year old underground brine reserves below the Atacama Desert in South America– one of the most dry and sterile environments on Earth. After mineral-rich water is pumped upwards from beneath the desert crust, Atacama salt grains are extracted in a natural, solar-driven process. The sun itself causes the water to evaporate, yielding the naturally occurring salt containing both sodium chloride and potassium chloride. Being a one-grain sea salt lowers the sodium impact in food products without sacrificing on flavour or functionality, which is why it performs and tastes just like ordinary salt.

This unique grain, with only 65% Sodium Chloride, radically lowers the sodium impact in food. But the same grain also contains 30% Potassium Chloride, a mineral appreciated by both doctors and health authorities around the world. The fact that potassium and sodium are both present within the same grain is what makes Atacama salt unique and why it performs better than regular salt.

Intensive tests were conducted on Atacama salt as a functional ingredient and suitable replacement for salt. Salt is mostly used in meat products for the water retention capacity, shelf life and taste.

The Atacama desert

Atacama, or Desierto de Atacama, is situated west of the Andes mountains in northern Chile. A desert plateau, the Atacama occupies some 105,000 km2 of sand and felsic lava. A number of weather stations there have never reported a single drop of rain and some of the riverbeds have been dry for a long long time. The Atacama desert is one of Earth´s most sterile areas. High altitude, jet streams, unforgiving sun and bitterly cold nights make life tough for the people who live here, and impossible for anything else. In fact, the Atacama is used by NASA to mimic the harsh environment of Mars while the pollution-free air makes it the best spot on the Globe for space telescopes and observatories.

Salt and Pepper Squid with Garden Salad recipe.

Have you seen this dish on restaurant menus and wanted to try cooking it at home? It isn’t hard to do. 


Serves 4


  • 8 medium squid hoods, well cleaned and cut into quarters
  • 1 tablespoon garlic-infused olive oil
  • 2 tablespoons olive oil
  • 1/2 teaspoon Atacama salt
  • freshly ground black pepper

Garden Salad:

  • 150 g lettuce leaves
  • 1/2 continental cucumber, thinly sliced
  • 1 avocado, sliced
  • 2 sticks celery, thinly sliced
  • 1/2 green capsicum, seeded and sliced
  • 1 cup (50 g) snow pea (mangetout) sprouts


  • 3 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon garlic-infused olive oil
  • 1/2 teaspoon brown sugar
  • salt



Using a sharp knife, score the squid hoods with a 1 cm crisscross pattern. Take care not to cut all the way through – just about three-quarters of the way. This will ensure the squid will curl when cooked.

Combine the olive oils, salt and pepper in a large bowl. Add the squid pieces and toss to coat, then cover and refrigerate for 3–4 hours.

Shortly before you’re ready to eat, prepare the salad. Combine the lettuce, cucumber, avocado, celery, capsicum and sprouts in a large bowl.

To make the dressing, place all the ingredients in a small screw-top jar and shake well to combine.

Preheat a barbecue or chargrill pan to high (or place a non-stick frying pan over high heat). Add the squid pieces and cook for 3–4 minutes or until curled and lightly golden.

Drizzle the dressing over the salad and toss gently to coat. Divide among individual plates and arrange the squid on top. Serve immediately.


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