Atacama Salt + Garlic

$5,99 USD

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Atacama Salt + Garlic

$5,99 USD

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Atacama Salt + Garlic is an easy and delicious way to add a robust flavor to your favorite dish. Simply sprinkle to taste on chicken, meat or vegetables before, during or after cooking. It’s also delicious added to pasta, potatoes or rice and is the perfect flavoring for breads, salads and more.

  • Sprinkle on any of your favorite foods before, during or after cooking
  • 100% natural Atacama Salt and ground garlic

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.

Recipe: Sea Salt & Garlic Brussels Sprouts

These Sea Salt & Garlic Brussels Sprouts are one of my most favorite things to eat in the whole world! Stephen made them for me like this about 2 years ago and now it’s become a regular side item in our house. There was a time earlier this year that we ate these about 3 times a week for dinner because THEY’RE SO GOOD!

It takes basically nothing to throw them together. Just chop all of the sprouts into a manageable bite size portion.


  • 1 pound of brussels sprouts (can be fresh OR frozen), rinsed
  • 2 tablespoon of butter
  • 2 tablespoon of extra virgin olive oil
  • 1 teaspoon of Patagonland Salt + Garlic
  • Pepper to taste


  1. If using fresh brussels sprouts, cut off the stems.
  2. Chop the brussels sprouts in half from the stem area to the top of the sprout (picture above).
  3. In a skillet over medium heat, combine the half of the oil and half of the butter and heat until butter is just melted all the way through.
  4. Add in the brussels sprouts and sprinkle with the sea salt and pepper until the sprouts are evenly covered.
  5. Cook over medium heat, toss occasionally, for about 5 minutes or until the brussels sprouts begin to soften.
  6. Add in the minced garlic as well as the remaining oil and butter and cook, tossing occasionally, for an additional 4-5 minutes.
  7. Let cool slightly and serve warm. ENJOY!!


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