Murray River Salt Flakes come from the groundwater of the Murray Darling Basin in Australia. The basin was an inland lake 5 million years ago, where the salty groundwater was sealed off by an impermeable layer of clay. This water contains sodium, calcium, magnesium and iron, which is also responsible for the pink color and unique taste of salt flakes. The water has much higher levels of magnesium and calcium than sea salt, as the minerals have been concentrated over millions of years. The flakes have a mild taste and literally melt between your fingers.