Grillmaster's PINK salt

Elevate your culinary creations with the exquisite Himalayan Pink Salt, meticulously sourced and crafted under the guidance of renowned Chucho Rohas. This artisanal salt, a treasure from the ancient Himalayan mountains, transforms simple dishes into extraordinary culinary delights. Our salt's outstanding quality is matched by its packaging, designed for easy sprinkling, just as a seasoned chef would prefer, ensuring both practicality and sophistication in every pinch.

HIMALAYAN PINK SALT?

Himalayan Pink Salt is an extraordinary, naturally pink-hued salt, renowned for its purity and mineral-rich composition. Extracted from ancient salt deposits deep in the Himalayas, it has been protected from modern pollutants for centuries. Esteemed for its nutritional benefits and unique flavor, Himalayan Pink Salt is a favorite among culinary enthusiasts and health-conscious individuals alike.

WHAT MAKES OUR PINK SALT SPECIAL?

Our Himalayan Pink Salt is distinguished by its rich mineral content and unprocessed purity. Chef Rojas, celebrated for his innovative approach to traditional French cuisine, has carefully selected this salt for its ability to enhance the flavors of both traditional and modern dishes. 

USES AND PAIRINGS

Generously sprinkle over grilled meats, sautéed vegetables, or refreshing salads for a burst of flavor and a visually appealing touch. Its crystalline texture makes it an excellent choice for finishing dishes, adding a subtle, savory depth without overwhelming the natural flavors. Ideal for cooking, seasoning, or garnishing, this salt is versatile enough to complement a wide array of recipes, transforming everyday meals into gourmet culinary experiences.

Experience the essence of the Himalayas in your cooking with our Himalayan Pink Salt, and bring the art of fine dining into your home.

WHO IS CHEF CHUCHO ROJAS?

Chef Chucho Rojas is a distinguished Venezuelan chef whose culinary journey is marked by a blend of cultural influences and a commitment to healthy eating. His formative years were shaped by early culinary guidance at the age of nine, which was further honed at the prestigious Gregoire Ferrandi school in Paris.  He also worked as a researcher for the French Academy of Sciences under the direction of Hervé This. 

His professional career spans directing notable restaurants, including several Michelin-rated restaurants in Paris, including Au Cocodrille, La Vieille Enseigne and Serge & Co.

Chucho was recently one of the Chefs working behind the scenes with up-and-coming chefs at Master Chef for Latin America. He has led various projects, including directing large restaurants, implementing nutritional programs, and offering consultation for the creation of new gastronomic spaces​