This salt has its origin in the untouched underground rocks of Salzkammergut. For approximately 250 million years our montane world conserved this treasure of the primordial ocean for us. Purest spring water is continuously dissolving salts and minerals out of the rock. This natural brine makes the precious basis for the crystallisation of the BAD ISCHLER crystal salt.

 

Iodine: For the iodation of culinary salts, which in Austria as well as in many other countries is required by law, we are using potassium iodide. 1oo g of BAD ISCHLER crystal salt contains 1.500 microgram of potassium iodide. Iodide is an ingredient of the thyroid gland hormone. If there is a shortage of iodide in one’s diet, the thyroid is reacting with an augmentation of its tissue, which later becomes visible as goitre. Thanks to the consequent prophylactic iodation of the salt, iodine  deficiency signs are no longer significant in Austria.

 

BAD ISCHLER crystal salt iodised with the important trace element iodine is more than qualified for the preparation and refining of all kinds of dishes. It is available commercially in a 500 g cardboard package or in the 2oo g salt caster.