Everyday salt, enriched for your health.
We source our pure white salt from underground caverns in the Netherlands and Denmark, which were created millions of years ago by the evaporation of ancient seas.
This is the original Jozo salt, from which all other Jozo salts derive. The name “Jozo” comes from the Dutch abbreviation for “iodized salt.” It’s enriched with iodine to prevent goitre (inflamed thyroid) and comes in a fine, free-flowing grain thanks to anti-caking agents. Durable and practical, its iodine content can diminish with overly long storage.
A fine-textured salt, enriched with iodine, to support normal thyroid function. JOZO Iodized Salt is a trusted staple for daily cooking and seasoning.
Iodized salt is beneficiated with iodine for better health. Iodine contributes to the normal functioning of the nervous system and normal cognitive function.
We start with high-purity salt brine which is evaporated in large vessels to leave the pure salt behind. Potassium iodide and anti-caking agent is then added under strict quality control. The result: reliable, free-flowing iodized salt that meets EU nutritional standards.
Iodized salt plays a key role in reducing iodine deficiency across Europe. A small change that can make a big difference.
JOZO extra fine salt consists of very small granules which ensure a uniform salty taste. It’s ideal for fresh pasta dough or sprinkling on top of an egg. In combination with herbs and spices, this salt is also a delicious seasoning for your next meal.
JOZO fine salt consists of small grains that dissolve easily and connect the flavours of the individual ingredients. It’s great for preparing daily meals, from potatoes to braised meat, fish or eggs, and for sauces, stews and batter.
For precision seasoning, this salt has smaller, finer grains that adhere better and dissolve faster – perfect for oily foods or delicate flavours.
Use on:
Twist-shape fusilli tossed in a creamy roasted red-pepper sauce, finished with dollops of cottage cheese and a sprinkle of chopped pistachios for textured richness.
Light sponge cake layered with silky white-chocolate mousse and fresh raspberries, finished with a hint of Haagse Bluf for a refined and elegant finish.
Assorted vegetables drizzled with olive oil, sprinkled with garlic, thyme, rosemary and fine iodized salt, then roasted until tender and aromatic.
Potato slices, shredded zucchini and leek pan-fried in olive oil, then covered with an egg, milk and cream mixture, baked and topped with aged cheese.
Mix water, flour, fine iodized salt and oil to form a smooth dough. Shape into figures, bake at 100 °C for an hour, let dry overnight, then paint.