Alpine salt in a ceramic pot

Alpine Salt, the pure all-rounder from Tyrol

Essenz der Alpen Alpine Salt is a non-iodized, unrefined table salt, boiled by hand from natural Tyrolean brine. A single ingredient, no iodine, no anti-caking agents – the mild base salt in a 90 g ceramic pot that you will reach for in the kitchen every single day.

Alpine Salt is the pure table salt from Essenz der Alpen, scooped by Johanna Jenewein in her Tyrolean pan-saline from natural alpine brine and air-dried. No iodine, no additives, no refining—just what the brine provides. This Alpine salt is honest, natural, and versatile; the reliable companion for almost every dish you cook. Good cooking rarely needs more salt than this.

Mild and clean, with no frills

The Alpine salt has a mild and clear taste, with the fine mineral notes that only an unrefined, natural salt from brine can offer. Nothing here has been bleached, added, or polished away.

The coarse, slightly irregular crystals dissolve pleasantly slowly, seasoning evenly without the risk of over-salting a dish. Because the salt remains non-iodized and unrefined, you taste the salt itself, rather than the slightly metallic undertone that many industrial salts have. It never overpowers, but rather enhances the natural flavor of your ingredients, from soups to roasts. It is precisely this irregularity that gives the salt its life.

For everything that needs salt

From pasta water to roasted vegetables and steak, Alpine salt is the one choice that fits in every kitchen and for almost every dish. That is exactly what a good base salt is for.

It is just as good for seasoning during cooking as it is as a fine finish for tomatoes, fried eggs, or buttered bread. It pairs just as well with savory dishes as it does with caramel or dark chocolate, where a pinch of salt rounds out the sweetness. If you need more character, try the aromatic Herb Salt or the savory Salt & Pepper; for the finest variety to sprinkle on top, choose the Alpine Fleur de Sel.

Boiled by hand from natural Tyrolean brine

In her small pan-saline in Hall, Tyrol, Johanna Jenewein has been boiling natural alpine brine since 2020 until the first salt crystals emerge.

The brine comes from an uncontaminated salt deposit deep beneath the Alps, a primordial salt from long-vanished seas. What lay there for millions of years is now being gently brought back to light. Gently heated in the pan, the salt develops finer or coarser crystals depending on the temperature, time, and airflow, before being skimmed off by hand and dried.

Thus, just over 5 years after the first boiling attempts, a base salt made from 100% natural Tyrolean brine has been created, which also serves as the foundation for all other Essenz der Alpen varieties. What began as a small idea is now a fine family-run craft business. "Salt is the most valuable ingredient in your kitchen," says Johanna. How true.

Generous when cooking, just a pinch at the table

You can use Alpine salt generously when cooking; as a finishing touch, a small pinch between your fingers just before serving is enough. Store the 90 g pot in a dry place and keep it well-sealed to ensure the salt remains free-flowing. For baking, a pinch even goes into bread dough or caramel to awaken the flavor.

Once the little pot is empty, it can become a small storage jar or a baking mold. For salt lovers, it is the honest foundation upon which all the seasoned varieties are built. If you are looking for pure, non-iodized salt, you have come to the right place; feel free to browse the other salts from Essenz der Alpen. A piece of Tyrol for your everyday kitchen.