Flor de sal is the name given to the thin layer of sea salt crystals which forms in the cover of salt marshes on the surface of the sea water.
The fleur de sel is considered a cooking condiment gourmet, also known as the "marine caviar", that is, used in the preparation and completion of sophisticated recipes or with a high standard of quality.
The extraction of salt flower is done by hand, being considered the purest type of salt that exists, as it does not undergo any industrial process after its collection.
Due to the artisanal method of obtaining it, the flower of salt has a natural concentration of iron, zinc, magnesium, iodine, fluorine, sodium, calcium, potassium and copper.
The fleur de sel, unlike refined salt or coarse salt, should not be placed in the oven, but rather used as a final seasoning, giving more flavor to the food. As it is highly concentrated, fleur de sel should be used in small doses.
Difference between Flor de Sal and Flor do Sal
A lot of people don't know, but there is a big difference between the fleur de sal and the fleur de sal.
The fleur de sel is formed by the joining of small salt crystals (smaller than the grains of coarse salt and crunchier) and collected by hand, thus maintaining the natural humidity of this type of salt marine.
The fleur de sel, in turn, does not have the same characteristics as the fleur de sal, especially with regard to moisture and crunchiness. The fleur de sel also has a different flavor and aroma, in addition to being much cheaper.
See too:
- Blue flower
- Fleur de Lis
- Calla lily flower
