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.