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Fleur de sel or flower of salt is 'the caviar amongst salts' praised by chefs around the world. Fleur de sel is a delicate and almost flaky crystal unprocessed salt.
Did you know that fleur de sel delicate crystals of salt form atop shallow pools of seawater? Magic!
Fleur de sel is harvested by hand with a special micro sieve by skimming crystals from these salt pools' surface. You can collect fleur de sel exclusively in ideal weather conditions, dry and sunny - early in the morning and late in the evening when there is no wind.
Enriched with natural minerals, it enhances the flavour of every dish. It is essential to only use it on food just before serving, and not while cooking as high temperatures will cause the crystals to melt and lose their unique character.
What is the difference between fleur de sel and regular salt?
The most significant difference is the way you collect salt. Most other common salts come from the bottom where they settle in the form of coarse crystals.
Fleur de sel is of better quality because it is less refined and contains a higher proportion of minerals. It tastes less salty because it has less sodium chloride (97%) than common table salt.