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The flower of Añana salt surprises us with its great ability to enhance the flavor of both raw foods and the recipes and dishes we prepare in the kitchen, rich in minerals and trace elements, is highly appreciated in haute cuisine, so much so that some of the most renowned chefs in our country - Pedro Subijana, Andoni Ruiz, Martin Berasategui, Dani Garcia, Joan Roca, Diego Guerrero ... - are openly pronounced about their great predilection for this salt, which they consider as "one of the best salts in the world" and which stands out for its great purity, thanks not only to its excellent raw material but also to the artisanal process of its production. And the fact is that these sheets or flakes of crunchy texture are formed on the surface of the threshing floors of the Salt Valley when they evaporate from the brine and are harvested before falling to the bottom in a completely manual and artisanal way