Salt is one of the oldest and most fundamental food components in human history. Just as a pinch of it highlights the flavor of other ingredients when cooking at home, it undertakes a similar role in our product.

Many people think that this seasoning is used merely to "impart a salty taste." However, the primary role of salt is to enhance the perception of other flavors within the recipe. It accentuates the natural aromas originating from legumes, supports the character of spices, and creates the overall flavor balance of the product.

From a food technology perspective, this ingredient plays a crucial role in flavor standardization. It helps deliver the same taste experience in every pack and supports the sensory quality of the product.

In our formula, we use sodium not to create an intense saltiness, but to bring out the natural flavors coming from red lentils, chickpeas, quinoa, and spices. Just like in a home-cooked meal, when used in the right amount, its presence is not explicitly felt; however, its absence is immediately noticed.

In short, we use salt not just to provide saltiness, but as an essential flavor balancer that ensures all components of our product work in harmony.

Nutritional Values (Per 100 g of table salt on average):