Our Organic Gourmet Sea Salt, also known under name as - Fleur de sel ("flower of salt" in French; French pronunciation: [flœʁ də sɛl]) or flor de sal (also "flower of salt" in Portuguese, Spanish and Catalan), is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. Fleur de sel has been collected since ancient times (it was mentioned by Pliny the Elder in his book Natural History), although it was traditionally used as a purgative and salve. It is now used as a finishing salt to flavor and garnish food. The name comes from the salt's faint aroma of violets. Our harvest’s location is on the cost of Ecuador, one of the greatest places in the world for Organic agriculture products.
Fleur de sel can only be collected when it is very sunny, dry, and with slow, steady winds. Because of the nature of its formation, fleur de sel is produced in small quantities.
This method of salt formation and collection results in salt crystals that are not uniform. The salt also has a much higher amount of moisture than common salt (up to 10% compare to 0.5% for common salt), allowing the crystals to stick together in snowflake-like forms.
The moisture means that fleur de sel won't dissolve right away on your tongue, so the taste lingers. Also, since it is unrefined, it is not just sodium chloride. Other minerals, like calcium, and magnesium chloride, give it a more complex flavor. These chemicals make fleur de sel taste even saltier than salt, and give it what has been described as the flavor of the sea. Trace mineral content depends upon the location at which it is harvested, so the flavor varies with point of origin.
Because of its delicate nature and higher price relative to other salts, fleur de sel isn't meant for seasoning a dish while you cook it. If you expose it to high temperatures, it will melt and lose its unique character.
Instead, you should use sprinkles of fleur de sel on anything that needs a little extra oomph right before it's consumed: salads, fish, meat, fruit, vegetables, and dessert. Some even sprinkle it on their oatmeal.
Much like coffee beans or wine grapes, the quality of fleur de sel depends on nuance (i.e. natural environment, production, etc.). According to Harold McGee's On Food and Cooking, salt beds are subject to the same procedures as agricultural crops, which are managed, harvested, and processed. Our experience is more than 50 years in this industry and since when we started, we always trying to improve and give to our customer the best of our organic products, the best of Molina Sea Salt.