Kemah Natural Spring Salt PDO

Kemah Natural Spring Salt PDO Geographical Indication Product

Kemah Natural Spring Salt is the spring salt obtained as a result of the evaporation method with natural energy sources (sun heat and wind) in salt pools after the underground waters passing through the rock salt deposits in the Munzur Mountains melt the salt layer in the natural structure of the mountain and come to the surface in the form of salt water. No chemicals or additives are used during the production phase. Producing naturally, it preserves food for a long time and gives flavor due to its unique mineral structure. It can be used safely in the kitchen and all food products.

Storage Conditions: Keep closed in a cool, dry and light-free environment.

Origin: Turkey

In the book of Traveller Evliya Çelebi, called Seyahatname, salt produced in Kemah district is mentioned and it is stated that it was used in the Ottoman palace cuisine. The salinity (bome degree) of Kemah Salt varies between 14% and 24% depending on the flow rate. Features of Kemah Natural Spring Salt:

• It is easily crumbly and melts in the mouth easily.
• The tongue has a burning taste.
• It is odorless.
• Although it has a crystal structure according to the cubic system, it has an amorphous (without a stable crystal structure) structure.
• It looks shiny.
• It consists of approximately 40% sodium and 60% chlorine.
• Humidity is 1.6% - 2.3%.
• Its hardness is 2.5 mg/l.
• Its specific gravity is between 2.1-2.35 gr/cm³.

The area between Karadağ in the north and the Munzur Mountains, which consists of limestone formation in the south, is the Kemah formation. Kemah saltpans were established on gypsum lands with a wide distribution area in this formation. Rock salt deposits in gypsum series are the most important factor in the formation of salt water.

Kemah saltpans, from which Kemah Natural Spring Salt is obtained, are located in a valley located between the high mountain ranges of the Eastern Anatolia Region. For this reason, features such as low precipitation in the dry seasons, where production is most intense in Kemah district, relatively high temperature values ​​compared to its surroundings, and the mountains surrounding the site from the north and south stop the progress of moist air masses, ensure that evaporation, which is of great importance in salt formation, is high. After the salty spring water is sent to the crystallized pools, low precipitation, high temperature and high evaporation are important for salt formation. Kemah Salt is especially preferred in cheese making.

The return steps are as follows.

1. Go to Account > My Orders.
2. Open the details of the order you want to return.
3. Create a return request and write the reason.
4. Once your request is approved, note the return shipping code shown in the order details.
5. Put the items to be returned in a single package together with the invoice.
6. Hand the package to the carrier with the return shipping code within 7 days. After 7 days you need to get a new return shipping code.

Once the return reaches the seller and is approved, the amount is refunded to your credit card, debit card or via bank transfer, depending on your payment method.