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Fleur de sel
Fleur de sel or Flower of salt is 'the caviar amongst salts' praised by chefs around the world. It is a delicate and almost flaky crystal unprocessed salt—these delicate crystals of salt form atop shallow pools of seawater. Fleur de sel is harvested by hand with a special micro sieve by skimming crystals from the surface of these pools. It can only be obtained 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 important 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.
The difference between Fleur de sel and regular salt
Most other 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 therefore contains a higher proportion of minerals. It tastes less salty because it contains less sodium chloride (97%) compared to common table salt.