Blog – tagged "FOR THE FOODIES" – Page 2 – Oryx Desert Salt

Blog

Oryx In the News Premier Magazine

Premier Magazine - The Power Of Salt

Why do we love it? There’s a reason we have...

FOR THE FOODIES

By Nina Geraghty

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Salt Is Our Love-Crush

It’s February – the month of Love. And oh, how...

FOR THE FOODIES

By Nina Geraghty

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Raising The Bar On Bread

‘Bread is all about culture,’ says Francois Zietsman, owner of...

By Nina Geraghty

Vegan Salt Featured

7 Hidden Non-Vegan Ingredients: Read The Label!

November 1st is world vegan day and did you know...

FOR THE FOODIES

By Nina Geraghty

Please Pass The Salt

Please Pass The Salt

We’re hardwired to crave salt for one reason only –...

FOR THE FOODIES

By Nina Geraghty

Buy Local, Support Local

Buy Local, Support Local So Our Heritage Flourishes

Heritage Day as we know it was established in 1995...

By Nina Geraghty

Roasted Cauliflower and Cheese Sauce_featured

Sweet Potato Wedges with Roasted Cauliflower and a Cheese Sauce

April is Earth Month and it’s been fascinating to see...

By Samantha Skyring

Oryx Desert Salt In The News with Daily Dish

A Guide To Different Types of Salts

Salt, or sodium chloride, is a humble but vital ingredient...

By Samantha Skyring

Lemon and Salt

Foodie Gifts: Preserved Whole Lemons

This holiday season, we’re focussing on food recipes that can...

FOR THE FOODIES

By Samantha Skyring

Christmas Cookie Recipe_Featured

Edible Gifts: Stained Glass Butter Cookies

As the festive season draws near, we’re starting to think...

By Samantha Skyring

Oryx Desert Salt-Braai Day

Celebrating The Braai

We believe in freedom. Like having the freedom to choose...

By Samantha Skyring

Low Carb Courgette Lasagne Featured

Low Carb Courgette Lasagne

If you’re following a low-carb or ketogenic diet, you’ll know...

By Samantha Skyring

The Oryx Salt Secret in Richard Bosman’s Charcuterie-featured

The Oryx Salt Secret in Richard Bosman’s Charcuterie

“What was once a necessity for survival has today become...

By Nina Geraghty

Buy Local, Support Local

The Braai Salt

Well over a year ago, we decided we wanted to...

By Nina Geraghty

Cold White Tomato Soup_Featured

Cold White Tomato Soup by Chef Nadin Pospech-Demmler

Tomato soup is one of the most comforting meals you...

By Samantha Skyring

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Salted Caramel Macaroons

Easy to make salted caramel macaroons with Oryx Desert Salt....

By Samantha Skyring

Cured Salmon_Featured

Cured salmon by Zola Luwarca

We absolutely love everything produced by our beautiful earth. Enjoy...

By Samantha Skyring

Kitchen Essentials_Featured

What Is Your Kitchen Must Have Item?

KITCHEN ESSENTIALS ORYX BRAAI SALT I am always trying new...

By Samantha Skyring

Panne Forte_Featured

Panna Forte by Kelvin Joel

Preparation Time: 10minutes Ingredients 10 Gram Oryx Desert Salt70 Gram...

By Samantha Skyring

Pork Belly_Featured

Pork Belly With Parmesan Whipped Potato by Jacques Swart

Chef Jacques Swart has come up with a delicious and...

By Samantha Skyring

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ESSENTIAL FOR THE LIFE YOU WANT TO LIVE

Mineral-rich flavour enhancing your vitality

Pure desert salt from a unique ancient salt deposit in the pristine Kalahari, Southern Africa.

Unprocessed. Unpolluted. Uncompromised.

Naturally organic, sun-dried, clean and unrefined. A sustainable, underground salt lake-free from pharmaceutical & industrial contamination and micro-plastics.

Full-flavoured Madagascan pepper

Hand-harvested, vibrant, fresh, grown without chemicals, and the perfect complement to our mineral-rich desert salt.

Refillable.
Reusable.
Real value.

#RefillNotLandfill

Long-lasting ceramic mechanism - no plastic grinding into your food and cost effective

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100% PURE, CRYSTAL-WHITE,
NATURAL DESERT SALT

Partner Collaborations

Just as it existed when traded ounce for ounce for gold eight thousand years ago. We add nothing and we take nothing away.

As an owner-managed brand (OMB), Oryx Desert Salt appreciates and supports other OMBs by actively promoting local brands. It’s part of our philosophy that understands we don’t operate in isolation. We enjoy collaborating with other like-minded brands because we’re all on the same journey; helping to create a better world through what we produce and the ecologically-aligned way we produce it

SUNDRIED, UNREFINED,
NO ADDITIVES

As nature intended – no additives, no anti-clumping agents, no preservatives. Dried by the hot African desert sun. Unrefined and unprocessed. The underground brine lake is 100% saturated, so it takes only 4 weeks for the salt to crystalise in our main harvest season in summer when the temperatures reach up to 47o.

The underground streams converge and replenish an ancient underground lake of 55 million tons from which the salt water is pumped, laid on the pan under the hot Kalahari sun and sun-dried. This process lives in harmony with the natural rainfall and the surrounding environment. We only extract what nature provides.

SUSTAINABLE & RENEWABLE

The ancient Dwyka rock formations, through which the underground streams flow, are geo-scientifically tested to be 250-300 million years old. The 50km2 salt pan is situated in the Kalahari Desert of 900,000km2, inside the Kalahari Basin which spans an area of 2.5 million km². 50km’s south of Botswana and +-250km north of Upington. A remote, pristine and beautiful area. The name KALAHARI is derived from the Tswana word Kgalagadi, meaning ‘the great thirst’.

Ancient Pristine Source

Oryx Desert Salt has a unique and exceptional taste, which enhances and enriches the flavour of your food. Chefs from around the world taste the difference. “No dish at Restaurant is complete without a pinch of Oryx Desert Salt.” – Jan Hendrik – South Africa’s first Michelin-star chef “ORYX desert salt is a great food salt. I use it as a salt on a day to day basis, as well as a finishing salt. The salt is everything I look for when it comes to flavour.” – Craig Cormack, SALT restaurant, Waterford Wine Estate, Somerset West.

LOVED BY INTERNATIONAL CHEFS

The success of our business is built on strong partnerships and suppliers. We believe in impact sourcing; supporting small, often women-owned businesses, suppliers who engage in community upliftment such as Backyard farms who supply our chillies and independent co-operative farmers who produce our Madagascan pepper. We also build collaborative relationships with chefs and cooking schools. We give back through contributing to Kalahari First Nation Khomani San and Mier communities via the Kgalagadi Transfrontier Park and Project Biome, a regenerative, Earth-rewilding program.

GIVING BACK

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