Fleur de sel, or French sea salt, comes from the Ile of Re and is harvested manually by island wind and sun. This all-natural, additive-free salt is great for cooking and in soups. It can also be added to dark chocolate ice cream or caramel before serving. To learn more about this delicious, natural salt, read on! We’ll cover the history, benefits, and use of Fleur de sel.
Fleur de sel
In France, fleur de sel is a special type of sea salt. Its crunchy, yet delicate, texture and flavor make it one of the most coveted gourmet sea salts in the world. It’s a great choice for topping salads and vegetables, but it’s also an excellent complement to roasted and baked meats. Its high moisture content and hand-harvesting process make it particularly expensive.
French fleur de sel is different from common sea salt in several ways. The crystals are not uniform and tend to stick together in snowflake-like formations. They aren’t able to dissolve immediately on the tongue, and the salt isn’t made of sodium chloride. Instead, fleur de sel contains calcium and magnesium chloride, as well as many other minerals. The result is a salty, complex flavor that is not found in common table salt.
When using fleur de sel, you should sprinkle a small pinch on your food before eating it. It’s best to use three fingers to sprinkle it on your food, but you can also crush the crystals between your fingers before eating them. This method produces a briny finish and a delicious contrasting taste with each bite. It can be stored in a closed airtight container in a dark, cool place.
French fleur de sel is not as common as the sea salts we commonly buy at our local store, but it is a wonderful finishing salt. It is made from the sea waters of the region of Guerande in Brittany, and has the most intense flavor of any sea salt. Its delicate marine flavor and light texture make it an excellent complement to a wide range of foods, including seafood and baked goods.
Fleur de sel from Ria Formosa in Portugal
In midsummer, salt levels rise in the natural reserves of Ria Formosa and Sapal do Castro Marim in southern Portugal. The rising damp from these ponds is channeled by a light breeze, creating a thin layer of salt on the water’s surface. This salt is the basis for the famous Flor de Sal, a seasoned savory, which is skimmed by hand. The real Flor de Sal is light and crunchy in texture, and is perfect for grating between your fingers.
Fleur de sel is not as pure as table salt, but it is usually gray or off-white with a pink tinge, which is actually a tiny pink microalga called Dunaliella salina. Fleur de sel from Ria Formosa in Portugal is white and is used as a finishing salt, rather than a replacement for it.
The Portuguese fleur de sel differs from those of the Brittany region. This fleur de sel is less crystalline and sweeter, and it is less expensive than Brittany. The process of harvesting this fleur de sel requires skilled hands and patience. Harvesting Flor de Sal is a three-month process that requires a lot of patience and skill. The process of harvesting Flor de Sal takes time, and the sea conditions must be calm and sunny.
The quality of Fleur de sel from Ria Fornosa in Portugal is unbeatable. Its distinctive salt crystals form only during hot windy days. Hand harvesting makes it particularly suited to seasoning foods. It is also highly expensive and difficult to find in certain areas. But don’t let this deter you – Fleur de sel is well worth the price tag.
Fleur de sel from Guerande
Fleur de sel from Guerand, France, is a high-quality artisan salt with a delicate flavor. It is harvested by hand from salt marshes and then sun-dried. The evaporating water forms a thin, white crust on the salt pond’s surface. This delicate salt is more subtle and complex than standard table salt and is primarily used as a finishing salt.
Authentic Guerande Fleur de sel is 100% natural, unwashed, and free of additives. It is derived from the salt pans of the region, which are meticulously maintained by the Guerande Salt Producers’ Cooperative. The authentic Guerande salt comes from the marshes of Western France. Its topography and climate help make the salt’s taste so distinctive and unique.
The process to make fleur de sel is labor-intensive and expensive. It is harvested by hand and allowed to dry further before it is sold. Fleur de sel crystals are flat and layered, which break up and peel away from one another. Some farms use mechanical means for the process of collecting the salt. It is then strained, and sold in small quantities. This process takes many months. The final product is a delicious, high-quality salt that makes for a perfect garnish for any dish.
A small 250g bag of fleur de sel is an excellent bargain in France. It costs just four to five euros in most markets and shops. A normal person might go through a bag every year, but a small bag of fleur de sel is cheaper than a pound of turbo-sized coffee, and it lasts longer. So, the next time you have a cup of coffee, try a small handful of Guerande fleur de sel.
Fleur de sel from Noirmoutier island in Brittany
This delicate sea salt is harvested from the dykes in the salt marshes of Noirmoutier island, Brittany. Traditionally, fleur de sel is hand-raked, allowing the crystals to dry further. It is naturally rich in calcium, magnesium, potassium, iron, manganese, and other trace minerals. Its delicate layers give the salt a delicate appearance and distinct flavor.
The name Fleur de sel comes from the French word for flower. It literally translates to “flower of salt.” The finest fleur de sel is harvested from coastal marshes of Brittany, including Noirmoutier. It is often grey, with a pink tint. It is highly sought after because of its delicate and spongy texture. Fleur de sel is also incredibly expensive and is used in a variety of recipes.
French fleur de sel is unique because it is collected directly from the water’s surface. Regular sea salt is processed and washed, but French fleur de sel is naturally moist and cannot be processed after harvesting. This salt has a delicate taste, which is similar to that of the ocean. It is an excellent finishing salt, and it goes well with almost anything. It also adds a unique taste that you won’t find anywhere else.
Fleur de sel from l’Ile de Re
Fleur de sel is a traditional sea salt, rich in trace elements and minerals. It comes from the tiny offshore island of l’Ile de Re, located on the western coast of France. SEL Marin, harvested from the bottom of Saline, is gray in color and suitable for everyday use. F deg 1 is peppery, while F deg 2 is mild. Fleur de sel from l’Ile de Re is the highest-grade sea salt in the world.
Fleur de sel from l’Île de Re is made with pure, grey sea salt, harvested manually from salt marshes since the 7th century. Its sea salts are rich in minerals, giving them the distinct flavor of the sea. Compared to other sea salts, fleur de sel has a distinctly different texture and flavor. While the white salt crystals on regular table salt are similar, those of fleur de sel are not as uniform in color. Their snowflake-like crystals are very finely-grained, resulting in a smooth texture and a faint brine.
The sun and sea breeze help form the salt’s delicate crystals. This salt is harvested when it forms a thin crust of white crystals on the water surface. As the water evaporates, the fleur de sel crystallizes into coarse sea salt. Salt famers harvest the fleur de sel using a special wooden rake. If you have a taste for fleur de sel, don’t miss it!