Oryx Salt Working With the TFPD Foundation

TFPD Foundation

Transfrontier Peace Parks –Ecotourism and empowering the First People of the Kalahari

Naturally organic

A percentage of our monthly turnover is donated to the ‡Khomani San and Mier communities who own !Xaus Lodge in the Kgalagadi Transfrontier Park in the Kalahari Desert.

For more information visit www.tfpdfoundation.org
Read our blogs here and about our involvement with !Xaus Lodge. here

!Xaus means ‘heart’ in the Nama language and significantly, the lodge’s name, ‘!Xaus’, symbolises the healing of relationships, the restoration of dignity and the aspirations of these communities, who after many years of deprivation are now owners of the lodge and the land on which it is situated.

The name was inspired by the fact that the lodge overlooks a large salt pan with a distinctive heart shape.

Essential for the life you want to live.

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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.

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Unprocessed. Unpolluted. Uncompromised.

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

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Full-flavoured Madagascan pepper

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

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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 the interconnection between a number of different partners and suppliers. We believe in:
impact sourcing (choosing to source locally where ever possible, supporting small, often women-owned businesses) and building collaborative relationships (for example, our chefs and cooking schools are valued ambassadors) contributing to previously marginalised communities. A percentage of our monthly turnover is donated to the Khomani San and Mier communities who own !Xaus Lodgein the Kgalagadi Transfrontier Park in the Kalahari Desert.

GIVING BACK

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