“All you need is air, water and Lunn (salt),” said agricultural entrepreneur Himanshu Vyas, who patronizes traditional agriculture rather than modern practices. Himanshu Vyas belonged to a carefully planned niche farmer club who decided to abandon microplastics and mechanical cleaning and switch to organic desert salt. For him, the salt industry is more than just entertainment. For this reason, he came up with the idea of producing organic and vegan salt on clean desert land. “But isn’t all salt vegan?” You must be wondering. “Unless it has no aquatic waste, it won’t.” Ximanshu told us. Salt is usually obtained from seawater desalination through the application of reverse osmosis, which requires driving water under high pressure, so the salt can be removed from it.
Ocean/river salt is a product of water containing aquatic organisms and the aquatic waste produced by them. Not a vegetarian, right? In addition, the ocean/river is also at high risk due to the use of antifouling agents, scale inhibitors and other toxic chemicals to pollute the marine ecosystem. In this process, liquefied oxygen is consumed, causing huge ecological problems! However, Lunn Salt has obtained a vegetarian certificate because they produce salt in an environment without aquatic organisms and/or any pesticides because there are no other farms nearby.
This is not the case. Himanshu tells us that in the initial stages, he discovered that the salt grown in his desert has different colors and textures in summer and winter. This remarkable contrast has now become an Instagram craze, and all other food influencers have posted exciting posts about these two kinds of salt.
Lunn summer and winter desert salt
Under the golden beach of Thar, the ninth largest subtropical desert in the world, there is a vast pool of pure rainwater. In each season, monsoon rainfall will replenish the water level, thus forming a sustainable cycle. As the rain flows down the sand, it solidifies the rich minerals and eventually turns into sand dunes, which are one of the purest salts that can be found anywhere. The hand-harvested salt crystals are then washed, packaged and ready to be shipped all over the world. Lunn harvests desert salt twice a year. Sun-dried summer salt forms sun-tanned crystals, while winter harvests take longer to dry and produce shimmering white crystals.
Both variants contain 70 minerals, which are essential for pursuing a healthy lifestyle. Lunn Desert Salt does not contain microplastics but is rich in minerals and is an unprocessed product without gluten. Salt has a mild taste and low sodium content, which can add a wonderful flavor to your food. The conversation with Ximanshu was eye-opening on many levels. For the first time, I asked myself, should I eat salt from poisonous water or salt from fresh rainwater? The answer is simple, although the question is not that complicated. The question now is, what choice will you make?
Lunn Garlic Herb Mix
The other variant I received was Lunn’s natural desert salt mixed with garlic herbs. This exotic herbal mixture is contained in a glass mixing jar with an adjustable grinding lid. It is refillable and very convenient to use. In addition, this mixture is an ideal choice to add “delicate” flavors to different foods (whether soup, salad, pasta, bread or daily meals). Just sprinkle with thin slices to infuse your food with rich flavor.
The rich flavor of this aromatic mixture is rich in minerals, making the food taste more appetizing. The herbal flavor of garlic is harmonized with the sparkling crystals of light orange peel, basil, oregano, thyme, rosemary and mineral-rich unrefined Lunn desert salt. This vegan blend is organic and contains no preservatives and GMOs. The grinder is easy to clean and can be refilled according to your preference.
The sampling ended with edible hibiscus. Although flowering centerpieces are a timeless tradition, putting them on a dinner plate is a healthy decision. Not every flower is edible, but those with excellent health benefits and extraordinary flavors. From main dishes to desserts, edible flowers have become an important part of gourmet choices.
The gorgeous flowers of hibiscus (Los Angeles) are the most popular edible variety and can be eaten raw or with herbal tea. This red hibiscus is highly regarded for its cooking and healing qualities, and has a sour-like taste, so I like to pair it with slightly sweet food. It’s like mango mousse, a glass of champagne or cream cheese pudding. You can use this healthy ingredient in various dishes. What better way to end a good meal, right?