Fleur de Sel

Back to the spice 1×1


Fleur de Sel

Botanical name:
sea salt

Botanical family:
sea salt

Extraction at the water surface of salt gardens


spice shape:

tender, mildly salty

For all dishes that are refined with salt. As finishing salt.

When seasoning with salt you have to be very careful, the dish will quickly become salty. It is important to know that salt increases the cooking temperature of water, thus removing the liquid from meat and some vegetables. Another characteristic of salt is its preservative property. It dissolves completely in liquid and gains concentration as soon as this liquid has evaporated. This is also how the principle of sea salt production works. This also explains why if you season a dish with salt too early, you can quickly spoil it. Nevertheless, salt is one of the oldest remedies of mankind. Its health-promoting properties are extremely diverse. Salt not only regulates our fluid balance, but also the hormone balance and the internal organs. The human body consists of 75 percent salty liquid, so salt is indispensable for maintaining our vital functions.

For seasoning simply crumble finely between your fingers.

Recipe suggestion:
Tomatoes with fresh goat cheese: Cut tomatoes into fine slices and arrange on a plate. Sprinkle the goat's cream cheese finely crumbled over the tomatoes. Then refine it with olive oil, some basil, fresh basil leaves, fleur de sel and some coarsely ground pepper.

Extraction: Fleur de Sel only comes to the surface of the salt marshes on hot, windless days. The wafer-thin layer is then carefully skimmed off by the salt workers by hand.

cultivation & extraction:
Salt is found in salty soils, in the sea and in salt domes. After the Neolithic Age, salt was already mined from salt pieces and skimmed from the sea, as it is done today.

The first indirect encounter with salt was when people still lived on the flesh of wild animals. The mineral salts, which the human organism needs to survive, were contained in the meat of slaughtered animals. It was only when humans discovered their interest in cereals as food that they needed salt, as field crops do not contain enough mineral salts.


Leave a Reply

Your email address will not be published. Required fields are marked *