Wajos Petalos de Sal. Fine salt flakes from Sierra Nevada spring water salt, mild and crunchy – the salt for the finishing touch.
Wajos Petalos de Sal are fine, crunchy salt flakes made from spring water salt from the Sierra Nevada in southern Spain, mildly salty and melt-in-the-mouth, 55 g in a jar from Wajos in Dohr on the Moselle. Not table salt for your pasta water, not coarse salt for the mill, and not seasoned salt with herbs, but a finishing salt that only lands on the finished plate.
Petalos de Sal by Wajos is the difference between salt from a shaker and salt you can actually taste. Fine salt comes out of a shaker, dissolving immediately and disappearing into the dish. These flakes stay where you put them: on the tomato, on the steak, on a slice of buttered bread. They crackle between your teeth, provide a brief salty burst, and then melt away. It is the kind of salt you see on your plate at a restaurant – and usually forget about at home.
Mildly salty, melt-in-the-mouth, with a quiet crunch
The flakes are thin and light, some looking like small flower petals – hence the name, as "Petalos" is Spanish for flower petals. On the tongue, they taste milder than table salt, even though it is the same mineral. The thin flake dissolves quickly and releases its salt all at once, gentler than the hard texture of some coarse salts. According to the manufacturer, the salt comes from spring water in the Sierra Nevada in southern Spain rather than from the sea. Honestly: a salt will rarely save a dish that was poorly seasoned to begin with – these flakes are the final touch, not the first. For those looking for salt for cooking, pickling, or for a mill, these flakes are not suitable – they are too fine and too precious for that. In those cases, the Kalahari Desert Salt from Wajos is the alternative on the same shelf.
For the finished plate, never the pot
The rule is simple: cook first, season later. The flakes are added at the very end. A pinch crushed between your fingers over a steak just before it goes to the table. Over tomatoes with olive oil, over a soft-boiled egg, over avocado on toast. On grilled vegetables, baked potatoes, caprese, or carpaccio, a pinch replaces the need to add more salt at the table. It even works for sweets: a few flakes on caramel, dark chocolate, or chocolate cake provide the contrast that defines salted caramel. The dose is small – three or four flakes per bite are enough because they hit the palate right at the start of chewing. They are not suitable for anything that cooks for a long time: in the pot, they just become expensive table salt.
Our tip: A piece of white bread, good butter, and a few flakes of Petalos de Sal – the simplest evening snack we know, and the reason the jar stays on the table.
A Spanish salt in the range of a Moselle manufacturer
Wajos from Dohr near Cochem on the Moselle produces most of its approximately 900 items itself. Salt is naturally the exception: it comes from Spain and is sold under the Wajos label. The family business with over 80 employees bears the name of Walter Josef Oster, the founder from a winemaking family in Ediger-Eller, and has grown into a brand with its own stores under Peter Oster and Ulf Schwichtenberg.
The salt for the table, not the stove
Petalos de Sal is the jar for everyone who adds salt while eating and wants to actually taste it. It belongs on the table rather than next to the stove and is the perfect gift for people who love to grill or sear a good steak. If you want more seasoning than just salt, pair it with the steak pepper or herb salt from Wajos; everything is available on our Wajos page. Stored in a dry place, salt lasts indefinitely; 55 grams go a long way because you only need a pinch per plate. The flakes are not suitable for those who need to eat a low-salt diet – it is still salt, just in a more beautiful form.
Salt flakes from the Sierra Nevada, in a jar from the Moselle – the pinch that stays on your steak and crackles.
