Fleur de Sel (also called flower of salt, flor de sal [Portuguese]). The name comes from the aroma of violets that develops as the salt dries. Considered an artisan or finishing salt, it’s the favorite of many chefs. Made of smaller crystals that form naturally on the surface of salt evaporation ponds—only the premium, top layer of the salt bed is used. On especially warm days, French Fleur de Sel is hand-harvested by workers. The heat encourages the evaporation of the salt crust on the surface of the pool. It’s mild in flavour compared to the larger grey salt or sel gris. Like wine regions, different regions produce salts with their own unique flavours and aromas. The Guérande region of Brittany, which produces grey sea salt, produces a fine Fleur de Sel de Guérande. Fleur de Sel de Camargue, from the Mediterranean salt marshes of Camargue in Provence, is also highly respected. It can be sprinkled on scrambled eggs, grilled fish, poultry, diced melon, cooked or roasted vegetables and used in sweet and sour dishes. In addition a hint of vanilla added is perfect for deserts and beverages.
Vanilla Fleur De Sel
Slightly coarse or fine grind
Country of Origin:
Britanny, France, Mediterranean
Possible Health Benefits:
Due to its concentrated flavour less salt is required
Flavoured salts have become popular. Examples include Saffron salt and other smoked varieties. However, the addition of artificial chemicals or additives to the salt does not make the salt healthier. Natural herbs and some minerals are fine, while artificial chemicals can cause health problems later on. Before you buy, always check what extra ingredients are added and if you have any allergies to these substances.