GIVRE DE SEL FROST SALT

Frost salt, known as Givre de Sel, is a rare salt from the White Desert region of Egypt, particularly between the Bahariya Oasis and the city of Qasr el Farafra. Its fine, airy crystals visually resemble frost or snowflakes. This unique salt is formed by the evaporation of water in underground salt deposits that were created by a primeval sea approximately 70 million years ago.

The salt is traditionally harvested by Bedouins who know the exact location of the deposits. They remove the sand, expose the salt layers, and collect the delicate crystals by hand. This elaborate method and its rarity make frost salt a true delicacy.

Mild, pure and with a subtly crispy texture that adds a special elegance to any dish.

Frost salt is ideal as a finishing salt for meat, fish, salads, and even desserts like caramel or chocolate. Due to its dry texture and slow melting time, it remains crisp even on warm dishes and enhances the flavor of every meal.

Frost salt is often called the "champagne of salts" because it is only available in very limited quantities. It is a highly sought-after gourmet salt in top international restaurants and lends even simple dishes a luxurious character. Its history and traditional harvesting methods make it not only a culinary but also a cultural specialty of Egypt.