Kemah Natural Spring Salt Product Description and Distinctive Features: Kemah Natural Spring Salt is a type of amorphous crystal salt that forms through a natural evaporation process. This method uses solar heat and wind to evaporate water in specially prepared salt pools. The process begins when underground spring waters, which flow through rock salt layers in the Munzur Mountains, naturally dissolve the salt and bring it to the surface in the form of briny water. Once at the surface, this salty water is directed into pools where the natural energy sources enable the formation of salt crystals. The history of salt production in Kemah is well-documented, even appearing in the famous travel book "Seyahatname" by Evliya Çelebi. It is also noted that this high-quality salt was once used in the kitchens of the Ottoman palace, highlighting its historical significance and esteemed reputation. The salinity level of Kemah Natural Spring Salt ranges between 14% and 24%, depending on the water’s flow rate. Distinctive characteristics of this natural salt include: - Easily crumbles and dissolves quickly on the tongue. - Possesses a sharp, tongue-tingling taste. - No detectable odor. - While it exhibits a crystalline appearance based on a cubic system, it is actually amorphous (lacking a stable crystal structure). - Features a shiny, reflective look. - Composed of roughly 40% sodium and 60% chlorine. - Contains 1.6% to 2.3% moisture. - Has a hardness level of 2.5 mg/L. - Its specific gravity falls between 2.1 and 2.35 g/cm³. The Kemah formation lies between the Munzur Mountains, flanked by Karadağ in the north and limestone hills to the south. This region is characterized by gypsum-rich terrain, where vast gypsum deposits host essential rock salt layers responsible for the creation of saline spring waters. The Kemah salt fields, located in a valley surrounded by towering mountain ranges in Eastern Anatolia, benefit from specific climate conditions. During the dry season—when salt production is at its peak—low rainfall, high temperatures, and the blocking of moist air from both the north and south by the mountains promote ideal evaporation levels for salt crystallization. Once the salty spring water is directed into crystallization pools, these environmental conditions play a crucial role in salt formation. Thanks to its unique mineral composition and natural purity, Kemah Salt is especially valued in the production of cheese. Production Method: Kemah Natural Spring Salt is produced by channeling the naturally salty water that rises to the surface into storage and concentration pools—without the use of any chemicals or additives. In the first pool, the solution reaches a salinity level of 28%, after which it is moved to the second pool. As the salinity increases by about 2% in each subsequent pool, the process continues until the water achieves a saturation level of 36%, making it ready for crystallization. In every stage of the concentration pools, any heavy metals found in the solution settle gradually and are removed from the system. The clarified salty water is then transferred to crystallization pools, which are made from natural clay—to retain water—and stone materials—for compaction. Through the power of sunlight and warm winds, the water’s salinity continues to rise until the crystallization phase begins at 36% saturation as the liquid evaporates. During this crystallization stage, salt begins to take shape in a cubic form at the surface of the water. As evaporation continues, the crystals grow in size and mass. Once they become too heavy to float, they fall to the bottom of the pool. This cycle is repeated until at least half the water volume has evaporated. The resulting salt crystals are then collected around the edges of the pool. The harvested salt is allowed to drain and dry, reducing its moisture level to around 2%. The resulting crystals typically measure between 1 mm³ and 18 mm³. Kemah Natural Spring Salt is then packaged unground in quantities of 5 kg, 10 kg, and 20 kg and stored in facilities where the ambient moisture does not exceed 5%.