Himalayan Pink Salt (Regular Grain)
Himalayan pink salt in a regular grain, the everyday cooking grind — fine enough to dissolve into a dish, coarse enough to measure by hand.
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Prices shown in Maldivian Rufiyaa, per pack size, and exclude 8% GST. For resort supply and volume terms, use the enquiry button below.
Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
Himalayan pink salt in a regular grain, the everyday cooking grind — fine enough to dissolve into a dish, coarse enough to measure by hand.
View SpecificationsHimalayan pink salt in a stand-up pouch, the format that suits a working shelf: it stays upright, reseals, and pours without decanting into another container.
View SpecificationsBanana jelly crystals, dissolved in hot water and set in the fridge. The least common of the five flavours carried, used mostly in layered desserts.
View SpecificationsMango jelly crystals, dissolved in hot water and set in the fridge. The flavour most often used in falooda and layered fruit desserts.
View SpecificationsSunflower oil, the neutral frying and cooking oil. Used where olive oil would be wrong or wasted — deep frying, batters, and any dish that should not taste of its oil.
View SpecificationsOlive oil for infant massage, in the 125ml glass bottle. Bottled for the nursery, and the gentlest use Borges puts its oil to — every other bottle in the range ends up in a pan.
View SpecificationsExtra light olive oil in the 125ml and 250ml glass bottles. Milder than the extra virgin and made for heat — frying, roasting and baking, where a strong olive flavour would carry through into the dish.
View SpecificationsExtra virgin olive oil in glass, carried in the 250ml bottle and the 750ml. The grade kept for dressing and finishing — poured over salad, bread and grilled fish, where the oil is tasted rather than cooked away.
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