Top chefs prize it for crystals that are tiny, evenly-sized and chunky and with an inimitable savour.
At the Myoga, Baleni salt became the salt of choice after the restaurant decided to phase out imported products and go for local sources. There, on winter mornings, elderly women from the local Tsonga community reach down to the earth, scraping up soil blanketed by a shiny white, thin crystallised deposit.
"If you don't start by asking, you stand a chance of not even getting any salt," warned Ndaheni Mashele, 66, another harvester.
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