This mix of Himalayan diamond salt and summer truffle will transform all your daily dishes. Ideal sprinkled over mashed potatoes or vegetables, carpaccio, delicate white fish or just a simple omelette.

This duo of fine Himalayan salt crystals and summer truffle is a novel change from traditional table salt. The warm and delicate notes of summer truffles and the fine salty taste of this diamond salt will dazzle all gastronomic foodies in search of new flavours. This diamond salt with summer truffle is a very handy and exciting ingredient for your fine dining recipes!

Best added just before serving to maintain all the warm subtle aromas of the summer truffle. Season as usual, don’t over salt, to perfectly enhance your dishes.  

Unlike sea salt, Himalayan diamond salt does not contain iodine and so is slightly less salty. It is also slightly drier and rougher, and will enhance your dishes without masking the flavours. Its fine and gentle texture is ideal for sprinkling over all sorts of dishes. The taste of the summer truffle is subtle, adding aromas of hazelnut, mushrooms, roast corn and woody undergrowth. Its flavour is milder and not as overwhelming and heady as black truffles. It brings its own distinctive flavour to this diamond salt, without overpowering the Himalayan treasure.

This diamond salt with summer truffle, brings together a natural gem from Pakistan and a treasure from Mediterranean woods

Terre Exotique’s diamond salt with summer truffle comes from vast salt mines in the Himalayas, North Pakistan. The mines of Khewra, are home to this buried treasure of no less than 6.7 billion tons of salt…! Currently, around 220 million tons of salt have been excavated from the mines by hand and carted down long corridors until they reach daylight. This diamond salt is in fact fossilized sea salt which formed hundreds of millions of years ago as the Himalayas formed. The crystals, hidden away in caves under the mountains, form like diamonds and are known as “rock salt” or “salt of the earth.” They contain high levels of magnesium and iron which gives them their pink tint.