This line comprises three salt and sugar types and offers savouriness and sweetness from every corner of the world. A journey of flavours starting in Italy with smoked salt and passing through Hawaii with red and green salt crystals. It continues in Paraguay, where cane sugar is produced and ends in South-East Asia with coconut sugar.
A line suitable for every type of occasion and cuisine is perfect for reinventing classic traditional recipes by adding an exotic and refined twist. With this line, BIOTECA overcomes geographical boundaries, catapulting you into a universe of new tastes, sensations and many stories yet to be lived and told.


Green salt from Hawaii is a natural sea salt that owes its colour to the extract of bamboo leaves, a plant typical of Hawaii, added to the salt when it is being dried. This gives it a spicy aroma and a sweetish aftertaste that perfectly fits shellfish, vegetarian soups, and exotic dishes.


Red salt from Hawaii is characterised by its ruby red colour due to contact with the red clay at the bottom of the salt pans. It is characterised by a lively flavour and a slightly ferrous aftertaste. Its flavour goes well with roasted meat dishes and grilled fish and is ideal for enhancing more anonymous dishes such as potatoes and grilled vegetables.


This smoked salt results from a particular process whereby sea salt is smoked by burning beech wood, which gives it an intense and robust aroma. It is excellent for seasoning grilled meats, fish or any dish where a classic woody aftertaste is desired. It can also be used to make soups, purées and vegetables tastier.


The production process is similar to that of golden light. Still, the sugar crystals are bigger, and, most importantly, at the end of the production process, they are sprayed with caramel, which is obtained by dissolving the same sugar in water. The caramel gives this sugar its typical taste and aroma. It has a more distinctive flavour than golden light and is used to sweeten drinks and create cocktails.


Whole sugar, unlike the others, contains all the molasses present in the sugar cane. It is obtained by prolonging the cooking process and excluding the centrifugation of the molasses from the process. It has a lower glucose content than the other cane sugars and higher quantities of mineral salts. It is characterised by strong aromatic notes of liquorice and exotic spices and is used to sweeten all types of preparations and enhance baked goods’ taste.


Produced in tropical South-East Asia, this sugar is made from the nectar of coconut flowers, is not refined and retains the sap’s original brown colour.Characterised by a unique aroma and a fruity flavour reminiscent of caramel and liquorice, coconut sugar enhances desserts, drinks and cocktails.