Peruvian Pink Salt (Maras)
Also known as: Maras Salt, Cusco Salt, Incan Salt
The salt terraces of Maras have been harvested since at least Incan times, and possibly thousands of years earlier. A saline mountain spring emerges from the Andean hillside and flows through a series of 3,000 terraced pools, each about 5 meters square, where it evaporates in the intense highland sun. Over 1,500 pools are maintained by local families, each family owning and tending their own salt terraces. The tradition has been passed down through generations and represents one of the world's most intact ancient salt-harvesting operations.
The Ancient Terraces of the Incas
The salt terraces of Maras cascade down a hillside in the Sacred Valley, 40 kilometers north of Cusco. From a distance they look like a mosaic of white and cream tiles, each individual pool reflecting the Andean sky. A single saline spring, emerging from deep within the limestone mountains, feeds the entire system through a network of channels and sluices. Local families have maintained this system continuously for at least 500 years of documented Incan and Spanish colonial history, and archaeological evidence suggests harvesting predates the Inca Empire. Today, a community cooperative manages access and ensures the tradition survives into the future.
Perfect for Peruvian Cuisine
Peruvian cuisine, recognized by World Travel Awards as having the world's best food culture multiple times, relies on Maras salt as its traditional seasoning. Ceviche - raw fish marinated in lime juice with chili and onion - is seasoned specifically with Maras salt for its clean, non-intrusive flavor. The salt's mild minerality does not compete with the bright citrus and heat of ceviche. Lomo saltado (stir-fried beef with vegetables) and pollo a la brasa (Peruvian rotisserie chicken) both traditionally call for Maras or coarse Andean salt. Outside Peru, chefs use it as a premium finishing salt on any dish.
Mineral Profile
| Mineral | Content (g/100g) |
|---|---|
| sodium | 35.5 |
| chloride | 54 |
| calcium | 0.22 |
| potassium | 0.18 |
| magnesium | 0.15 |
| iron | 0.08 |
| zinc | 0.003 |
| Trace Minerals | 55+ |
Best Uses for Peruvian Pink Salt (Maras)
Recommended For
- +Peruvian ceviche
- +Grilled meats
- +Roasted corn
- +Cheese
- +Finishing any dish
Not Ideal For
- -Baking (irregular grain size)
- -Heavy-flavored dishes
Chef's Tip: Maras salt has a clean, slightly sweet mineral quality that enhances ceviche without adding bitterness. Use it to finish any dish where you want a delicate salt with South American terroir.
Quick Facts
- Origin
- Maras, Cusco Region, Peru
- Color
- Pink to cream with brown tints
- Type
- Mountain spring salt from ancient Incan salt pans
- Harvest Method
- Solar evaporation of mineral-rich mountain spring water in ancient terraced pools
- Grain Sizes
- Coarse, Medium
- Price Range
- $10-22 per pound
Health Note: Maras salt has a mineral profile similar to other artisan salts. The mountain spring water source means it is free from ocean pollutants. Mineral content slightly higher than most sea salts due to the limestone formations the water passes through.
Compare Peruvian Pink Salt (Maras) with Other Salts
See how Peruvian Pink Salt (Maras) stacks up against other popular salt varieties in our detailed side-by-side comparisons.
View ComparisonsPeruvian Pink Salt (Maras) FAQ
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