Welcome to the World of Gourmet Pyramid Salt Flakes…

These Delightful Handcrafted Salts provide you with a mouth-watering flaky texture, delicate crunchy bite and richness in flavour that will complement any meal and leave you with a flavour experience like no other!

A true Mediterranean delight- Sassi Salts™ Gourmet Artisan Salt Flakes is renowned for its dazzling and distinctive pyramid shape, light texture and delectable crunch. The unique pyramid shape is created through the process of solar evaporation of seawater sourced from the pristine Mediterranean Sea surrounding the beautiful island of Cyprus. The sea water is then channelled into a chain of shallow ponds or lagoons and gradually fed into large pans and slowly heated until the unique and geometric pyramid crystals are formed. This process can take 2 years and is environmentally friendly and sustainable, fuelled mostly by solar power!

These unique salts still retain valuable elements like Magnesium and Calcium, which are essential for optimum health. Containing 100% natural ingredients, non-irradiated, no anti-caking or free flowing agents, Sassi Salts™ are not only delicious but also holistic and healthy for you.

Sassi Salts™ black sea salt flakes contain activated charcoal which aids digestion and assists in detoxifying the system. Activated charcoal is produced by using a certain gas while heating charcoal, this treatment makes the charcoal develop pores which trap toxins, thus acting as a purifying agent.

A favourite among Chefs worldwide and home cooks alike, Sassi Salts™ Gourmet Sea Salt Flakes are ideal for cooking and a finishing salt for both savoury and sweet dishes. The possibilities to create the most flavoursome dishes are made easy with these gourmet salts.

Fleur de Sel

Sassi Salts™ Fleur de Sel (”Flower of Salt”) is a delicate salt renowned for its smooth flavour and light crunchy texture. The name comes from the flower like patterns of the moist crystals in the salt crust that look like tiny little snowflakes. The fragile salt crystals are the result of the sea water as it evaporates, and have been hand harvested since ancient times. Fleur de Sel is known to be ‘the caviar of salts’ and Chefs go crazy for this fine finishing salt that transforms any meal into an unforgettable culinary experience.

Enhance seafood, meat, gourmet salads, vegetables, baked goods, desserts and any of your favourite foods with a touch of Sassi Salts™ to instantly uplift your dish to another level!

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Sassi Salts™ Handcrafted Pyramid Salts include the following succulent varieties and fusion flavours to suit everybody’s preference: Natural, Black, Smoked, Wild Garlic, Rosemary, Chilli, Smoky Chipotle, Mushroom and Lemon Pepper.


Healthy Salted Caramel Brownies

Makes 12 brownies!


  • 1 cup unsalted almond butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup coconut sugar
  • 1/2 tsp Sassi Salts Natural Pyramid Salt Flakes
  • 1 tsp baking soda


  • 1 can full fat coconut milk
  • 1 cup coconut sugar
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract

Additional Ingredients

  • 1 tsp Sassi Salts Natural Pyramid Salt Flakes


  1. Make caramel by bringing the coconut milk and coconut sugar to a boil over medium-high heat.
  2. Reduce heat to medium low, stirring occasionally, continue to simmer for about 30 minutes, or until mixture becomes thick and syrupy.
  3. Remove from heat and vigorously stir in vanilla and coconut oil.
  4. Transfer to glass jar or container and put in freezer for about an hour, or until mixture thickens.
  5. Preheat oven to 180°C.
  6. Mix together almond butter, eggs and vanilla extract and set aside.
  7. Mix together cocoa powder, coconut sugar, Sassi Salts Natural Salt Flakes, baking soda and then add to wet, stirring until well incorporated. (You may have to use your hands for this – it gets quite thick, more like a sugar cookie dough than traditional brownie dough.)
  8. Press the mixture fully into the bottom of a lined 8″ x 8″ pan, then remove caramel from freezer and spread a thick layer over the brownie batter, stopping about 1″ from each of the edges.
  9. Lift one half of the brownie batter and fold it in half, (so you’re essentially sandwiching the caramel between the two brownie halves). Press edges shut. The brownie will now take up only half the pan – it will spread out as it bakes.
  10. Sprinkle the Sassi Salts Natural Pyramid Salt Flakes evenly over the top, then pop into the oven for 35 minutes.
  11. Drizzle the remaining caramel over top after removing from the oven, or do it as you serve, topping individual brownies. If you store brownies after drizzling the caramel, it hardens slightly into a lovely, gooey, caramel-ly topping.

Smoky Chipotle Guacamole Dip


  • 2 ripe avocados, seed and skin removed
  • Small handful of cherry tomatoes, chopped
  • Juice from half a lime
  • 1 tbsp red onion, finely chopped
  • 2 tbsp chilli/chipotle peppers, chopped
  • 2 tablespoons cilantro, chopped
  • 2 tsp Sassi Salts Smoky Chipotle Pyramid Salt Flakes
  • 1 small clove of garlic, grated or very finely minced


  1. Using a fork or mortar and pestle, mash avocados in a bowl.
  2. Place all other ingredients in a medium sized bowl and mix together.
  3. Gently combine the ingredients to the avocado mixture.
  4. Serve with a sprinkle of Sassi Salts Smoky Chipotle Pyramid Salt Flakes on top for a delicious crunchy texture and some tortilla chips, crackers or raw veggies on the side!

Refreshing Cucumber Lime Margaritas

Makes 6 delicious cocktails!


  • 3-5 fresh cucumbers (approx. 900gm), peeled and cut into cubes
  • Cucumber slices for garnishing
  • 6 limes, juice only (plus extra for garnishing)
  • 60ml triple sec
  • 60ml tequila
  • 1 tbsp organic raw honey
  • 2 tbsp Sassi Salts Black Pyramid Salt Flakes
  • Ice cubes to serve


  1. Chill serving glasses in freezer/fridge.
  2. Blend the cucumbers and lime juice together in a blender for 30-45 seconds until completely blended.
  3. Use a colander or fine mesh strainer to remove the cucumber pulp from the juice.
  4. Run a lime wedge around the outside of the rim of your glass before rolling the rim in crushed Sassi Salts Black Pyramid Salt Flakes.
  5. Fill the glass with ice, tequila, triple sec, cucumber and lime juice. Stir to combine.
  6. Garnish with cucumber slices or lime.

Miso Tofu Noodle Bowl

Serves 2!


  • 3 cups water
  • 1 tsp ginger paste
  • 1 tsp tamari
  • 1-2 tbsp red miso paste
  • 100g buckwheat noodles
  • 150g mixed mushrooms
  • Bunch bok choy, chopped
  • 200g marinated tofu
  • 1 green onion
  • 3 cups water
  • 150g mixed mushrooms
  • 1 birds eye chilli, sliced
  • 1 tbsp toasted black sesame seeds
  • Sprinkle with Nirvana Sassi Salts Chilli Pyramid Salt


Add water, ginger, tamari and miso to a saucepan and bring to the boil.

Add noodles, mushrooms and bok choy and reduce to a simmer, cooking for 2 mins.

Divide between bowls, adding grilled tofu, green onion, chilli and sesame seeds.

Add a sprinkle of Sassi Salts Chilli Pyramid Salt for spice and texture.

Serve immediately.

Spinach, Herb and Mushroom Risotto

makes 4 serves!


  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 large cloves garlic, minced (about 2 teaspoon)
  • 1 small onion, minced
  • 2 cups raw Arborio rice
  • 7 cups chicken (or vegetable) broth
  • ¾ cup grated Parmesan cheese
  • 300gm baby portabella mushrooms, sliced
  • 2 cups baby spinach leaves
  • ½ tsp fresh thyme leaves
  • ½ cups fresh basil leaves, chopped
  • 1 ½ tsp Sassi Salts Mushroom Pyramid Salt Flakes
  • Fresh cracked black pepper to taste


  1. Heat a medium stockpot over medium heat and add olive oil and 1 tbsp butter.
  2. Add onion and 1 tsp garlic and cook until soft and translucent.
  3. Add rice and stir to coat the rice thoroughly with the oil and butter.
  4. Add 1 cup of broth, simmering and stirring constantly until absorbed. When rice absorbs the liquid, stir in additional broth 1 cup at a time. The broth should simmer gently. If it boils too hard or the rice is sticking to the pan, reduce the heat slightly. Continue stirring and adding broth in 1-cup increments until all the broth is used. The rice is done when it is soft and creamy, and no longer has a hard bite.
  5. In a separate little skillet, melt the remaining butter over medium high heat. Add the remaining garlic and saute for 1-2 minutes
  6. Add sliced mushrooms and saute for a further 5-10 minutes until they’re browned
  7. Remove from heat, stir in the spinach until wilted, and transfer to the risotto pan
  8. Add Parmesan cheese and stir until cheese is melted and risotto is creamy.
  9. Stir in fresh basil and thyme leaves until wilted.
  10. Season with Sassi Salts Mushroom Pyramid Salt Flakes and cracked pepper to taste!

Roasted Vegetable Salad

Serves 6!


  • 2-3 medium sweet potatoes, peeled and cut into cubes
  • Fresh Herb Vinaigrette (see below)
  • 1 ½ tsp Sassi Salts Rosemary Pyramid Salt Flakes
  • 200gm fresh asparagus spears
  • ¾ cup grape/cherry tomatoes
  • 2 medium red capsicums
  • 6 cups mixed salad greens,
  • 50gm thinly sliced prosciutto, cut into strips (optional)


  1. Preheat oven to 200°C.
  2. Place potatoes in a baking pan and toss with 2 tablespoons of the Fresh Herb Vinaigrette and sprinkle with Sassi Salts Rosemary Pyramid Salt Flakes
  3. Roast potatoes in the preheated oven for 30 minutes, turn once halfway through cooking.
  4. Meanwhile, wash asparagus. Cut wooded bases where spears break easily.
  5. Add asparagus, tomatoes, and 2 tablespoons more vinaigrette to the pan with potatoes. Roast for 10 more minutes, flipping once.
  6. To serve, place salad greens on a large platter. Arrange potatoes, asparagus, and tomatoes on top.
  7. Top with remaining Fresh Herb Vinaigrette, sliced prosciutto and a sprinkle of Sassi Salts Rosemary Pyramid Salt Flakes!Fresh Herb Vinaigrette
  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • 1 tbsp red onion, finely chopped
  • 1 tbsp fresh herbs (such as thyme, basil, and/or oregano), snipped
  • 1 clove garlic, minced
  • ¼ tsp Dijon-style mustard
  • ¼ tsp Sassi Salts Natural Pyramid Salt Flakes
  • 1/8 tsp ground black pepper

In an air tight jar, pour olive oil, white wine vinegar, add red onion, fresh herbs, garlic, mustard, salt, and black pepper. Cover it with its lid and shake well.