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Bolivian Rose Salt Bulk

$15.99
Weight:
8.00 Ounces
Out of Stock

Product Description

Salt Summary

The glistening crystals of Bolivian Rose will bring salty-dazzle to almost any dish. Bolivian Rose is harvested by hand in the pristine Andes Mountains, and its color evokes the peaceful calm of pink quartz. This salt is perfect on seared red snapper filets, fresh mozzarella, or the rim of a strawberry margarita.

Click on the tabs above for more application and dish ideas, or to read the complete description of this premium gourmet salt.

Recommended Uses


  • Scrambled eggs
  • Grilled octopus or calamari
  • Cottage cheese
  • Salt crusted prime rib
  • Lamb
  • Beef tenderloin
  • Grilled trout
  • Caprese salad
  • Cucumber salad
  • Oysters
  • Sautéed zucchini
  • Use to salt the rim of your glass for strawberry daiquiris or margaritas.

Salt Story

The glistening crystals of Bolivian Rose will bring salty dazzle to almost any dish. Bolivian Rose is hand harvested in the Andes Mountains of Bolivia. Volcanic lava flowed over ancient sea salt deposits, forming a protective crust for this pure salt. These ideal conditions sheltered the Bolivian Rose and allowed it to retain its high mineral content and pure pink hue. The large pink crystals of Bolivian Rose evoke the peaceful calm of rose quartz, and you’ll love how the mild, well-balanced flavor enhances food without overpowering it.

Bolivian Rose is the perfect fit for sophisticated fare like prime rib or lamb, but it is equally as delicious on humble scrambled eggs or cottage cheese. This lovely, smooth salt compliments almost any dish without overpowering it. Bolivian Rose melts on your tongue, elevating your ingredients and leaving a hint of minerality in your mouth. Sprinkle a little on top of seared sea scallops or fresh mozzarella to take advantage of the gorgeous rose shimmer. Use to rim the glass for strawberry daiquiris or margaritas. Bolivian Rose has a natural, mineral salt flavor that blends beautifully with fresh or grilled vegetables as it dissolves in your mouth.

Other Details

BULK SAVINGS:
$10.00 OFF!

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Salt Summary

The glistening crystals of Bolivian Rose will bring salty-dazzle to almost any dish. Bolivian Rose is harvested by hand in the pristine Andes Mountains, and its color evokes the peaceful calm of pink quartz. This salt is perfect on seared red snapper filets, fresh mozzarella, or the rim of a strawberry margarita.

Click on the tabs above for more application and dish ideas, or to read the complete description of this premium gourmet salt.

Recommended Uses


  • Scrambled eggs
  • Grilled octopus or calamari
  • Cottage cheese
  • Salt crusted prime rib
  • Lamb
  • Beef tenderloin
  • Grilled trout
  • Caprese salad
  • Cucumber salad
  • Oysters
  • Sautéed zucchini
  • Use to salt the rim of your glass for strawberry daiquiris or margaritas.

Salt Story

The glistening crystals of Bolivian Rose will bring salty dazzle to almost any dish. Bolivian Rose is hand harvested in the Andes Mountains of Bolivia. Volcanic lava flowed over ancient sea salt deposits, forming a protective crust for this pure salt. These ideal conditions sheltered the Bolivian Rose and allowed it to retain its high mineral content and pure pink hue. The large pink crystals of Bolivian Rose evoke the peaceful calm of rose quartz, and you’ll love how the mild, well-balanced flavor enhances food without overpowering it.

Bolivian Rose is the perfect fit for sophisticated fare like prime rib or lamb, but it is equally as delicious on humble scrambled eggs or cottage cheese. This lovely, smooth salt compliments almost any dish without overpowering it. Bolivian Rose melts on your tongue, elevating your ingredients and leaving a hint of minerality in your mouth. Sprinkle a little on top of seared sea scallops or fresh mozzarella to take advantage of the gorgeous rose shimmer. Use to rim the glass for strawberry daiquiris or margaritas. Bolivian Rose has a natural, mineral salt flavor that blends beautifully with fresh or grilled vegetables as it dissolves in your mouth.

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