Luisenhall Deep Salt

At a depth of 460 meters beneath Göttingen lies a brine that dried up 250 million years ago—long before humans had the chance to pollute the oceans. Since 1854, the Luisenhall saltworks has extracted its rock salt from this ancient natural brine using the 24-hour pan-boiling method, in boiling pans made of thick kettle steel over open-air coal fires. Europe’s last pan-boiling saltworks. No chemicals, no anti-caking agents, no iodine—just a crystallized natural product with a mild, mineral spiciness. The grain is too coarse for a salt shaker, but just right for your fingers: store it in a pot or small bowl and measure it out with your fingers. This way, and no other.