Persian blue salt (one of the rarest and most precious of salts) is a salt fossil or gem, whose crystals were formed 100 million years ago in the Precambrian seas.
This sapphire blue salt formed as inland seas and lakes evaporated.
Persian blue salt has been collected for a very long time by the inhabitants of the mountains. Anecdotally, in 1993, miners found the perfectly preserved remains of a man in one of Iran's salt mines, the Chehbarad mine, a man who was dated 1700 years ago, nicknamed the man of salt (Mardan e namaki).
Some tools found in the mines have been dated to more than 4500 BC.
The blue colour of this Iranian salt comes from sylvinite, a potassium mineral, only present in the halite salts.
This salt extracted from the Iranian mountains is rich in calcium, magnesium, iron and potassium.
It is used everywhere, like a classic salt. In terms of taste, it is a fairly strong but subtle salt. It is sweet in taste but more present than the pink salt of Himalayas or the salt pearls of Assal. It brings, in addition to the salty taste, an almost spicy touch that evolves towards a subtle acidity, almost lemony.
Even if it is used everywhere, it will perfectly season fish, seafood and fine dishes.
It is best to use it after cooking. The fine crystals are used as they are (as coarse salt) or in a salt mill.