Flower of Salt

Watch our Brazilian Flower of Salt being harvested


 
FLEUR DE SEL
haute cuisine crystal
 
Its name comes from the violet aroma that occurs during the drying process. When ready, Fleur de Sel possesses a distinct flavor and maintains its soft violet perfume. Fleur de Sel was already manually extracted by the Celtics since around 2.000 B.C. The Celtic people knew that Fleur de Sel in a phenomenon. It is formed when a fine layer of crystals submerges upon the water of the saline. It's necessary around 80kg of brute marine salt to obtain around 1kg of the ephemeral Fleur de Sel, which can only be harvested at dawn - otherwise it sinks, becoming regular salt. In a movement resembling a flower losing its bloom, the fine crystals become heavy boards. If the rain comes, the Fleur de Sel also sinks. Special equipment created by the French is used as a huge sieve, meant to delicately preserve its precious crystal structure. 
 
Our Brazilian Fleur de Sel comes from Rio Grande do Norte, a State up north Brazil's coast. Art Sal is in the third generation of owners, a rare tradition in Brazil. After harvesting, always done by dawn, our Fleur de Sel dries a little bit by the natural sun light. This is only to take out the water excess, and is a thoroughly controlled process - because we don't want to take out too much of the Fleur de Sel's natural humidity, one of its gourmet characteristics. It is than packaged.
 


How to storage your Fleur de Sel:
 
It's very important to properly storage your Fleur de Sel in order to preserve its texture, aroma and flavor.

1 You should keep your Fleur de Sel in dry glass food containers, protected from humidity and intense heat.

2 Never put it in the fridge, because the humidity will destroy your Fleur de Sel's texture.

RECIPE using Flower of Salt


Harmonization:
 
Fleur de Sel should only be used to finish the dish, never during the concoction process.
 
It goes well with grilled meat, fish or birds, salads, entrees, etc. It is also used in sweet dishes and candies.
 

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