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Fleur de Sel is a table salt: best used at the end of cooking your meal. For maximum flavour, sprinkle over finished food right before serving to enhance flavours of the other ingredients.
The special taste is perfect for making salted butter. Let unsalted butter reach room temperature and mix it with some Fleur de Sel. Serve it on warm, crunchy bread and let your taste buds do the rest.
Our Fleur de Sel is born in Madagascar under very specific weather conditions: a moderate easterly wind and no rain. At the crystallization point, a foamy layer of salt develops on the water. That layer must be carefully scooped off by hand, a pretty labour-intensive job. Only one kilo is won per 35m2, so it is a scarce product.
In comparison with regular table salt, Fleur de Sel has a high magnesium content and thus a more gentle taste. Moreover, this crunchy salt is characterised by a slight fragrance and has a more delicate saline taste rather than salty. Due to high moisture content, the salt can stick together in the pot after a while. That’s completely normal.
Recipe ideas:
Use as a flavour enhancer on salads
Lifts roasts, steaks, and seafood
Grind into sauces
As a garnish on Bruschetta
More flakey and moist than other types of salt. Due to the high magnesium content, the taste of Fleur de Sel is much more delicate than other types of salt. The smell of roasted herbs tickles your nose as soon as you open the lid.
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fleur de sel (95%), coriander (1%), garlic (1%), sesame (1%), cumin (1%), fenugreek (1%).
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Sesame present
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Value per 0 G Energy in KCal 0 KCAL Energy in KJ 0 KJ Fat 0.0 G Of which saturates 0.0 G Carbohydrate 0.0 G Of which sugars 0.0 G Protein 0.0 G Salt 95.00 G