This cooking salt comes from ancient salt mines in Puebla, near the Oaxacan border and is processed by letting the natural spring waters evaporate.  What’s really amazing about this salt is that it is naturally high in bicarbonates, which will soften your beans as you cook them, meaning an end to leathery or tough beans! When dried beans enter New Zealand, most of them  undergo a lengthy heat treatment, which means they could benefit from a pinch of Mixteca. Not meant as a  finishing salt. Add a pinch to cooking water for soft beans or to keep vegetables bright.