Flor de Sal (salt flower)

Flor de Sal (salt flower)

Fleur de Sel, also known as Flor de Sal, is obtained from the Portuguese Algarve by evaporating sea water in specially created salt gardens. The salt flowers created by evaporation have a crunchy consistency and a lovely residual moisture.

A lot of time, patience and skill are needed to harvest the high-quality Flor de Sal in addition to the traditional sea salt in the short period from June to September. Harvesting techniques developed over centuries, as well as plenty of sun and a light breeze are the basic requirements for the Fleur de Sel harvest to begin. In midsummer, when the salinity in the salt pans of the nature reserves in southern Portugal increases, a light breeze should blow over the salt pans to drive away the rising moisture from the evaporation basins. Only then, in good weather, does a thin layer of salt begin to form on the surface of the salt fields. Now the time has come for the experienced salt farmers to carefully skim off the salt flowers by hand before they sink to the bottom of the salt pans forever.
Real Fleur de Sel has a soft, slightly crunchy consistency and can be easily rubbed between the fingers. For many chefs, Fleur de Sel is the true queen of all table salts, mild in taste, crunchy in consistency and enriched with an abundance of vital minerals and trace elements.

Use:

This unrefined sea salt goes well with all dishes that lack a round, aromatic salty note. It can be used as finger salt on salads, meat, fish or even desserts.

Origin: Portugal

Storage:

This salt should be stored dry and ideally airtight to retain its intense aroma for a particularly long time.

Contents: 100g in a practical refill bag