Born in the sacred valley of the Incas, these light pink crystals with a high moisture content and strong flavor should be the subject of a tv documentary. Hand harvested for over 2,000 years, they come from an underground ocean 10,000 feet above sea level in the foothills of the Andes. The ancient sea feeds natural springs. The springs feed terraced ponds. The ponds feed flats. But before feeding us, this storied salt is loaded onto burros, as in mule train, for a long descent downtown. To fully appreciate the multi-faceted taste with unbelievable mineral quality, try it on a simple slice of tomato.