Fleur de sels are tiny gemstones with a brown, silver or gold color. They are formed in seawater and look similar to silver pearls. Fleur de sels have very unique origins, having been gathered from fossilized shells over the course of geologic history.
Fleur de sels are made from fossilized shells that are thousands of years old. As they evaporate into the deep ocean, the minerals found in the seawater combine with elements from the minerals in the earth to form a tiny thin crust on the exposed marine surface. Fleur de sels is collected from beaches throughout Europe and Asia, but also from locations in the US including Oregon and California.
Fleur de sels are harvested by scooping up the sediment on the ocean water’s surface, while also carefully removing the tops of the clam shells. The shells are then weighed so the mineral content can be calculated. The highest mineral content is called fleur de sel and the lowest is known as petrified fleur de sel. The shells are then broken open, or cut, to extract the fleur de sel.
Fleur de sels are available in many forms. They can be added to salty dishes to add a salty taste, or they can be added to a wide range of other foods to enhance their flavor or nutrient value. The flavor and nutrient value of fleur de sel can also vary according to where the fleur de sel was collected. Some coastal areas in Europe and Asia contain large amounts of magnesium sulfate, whereas others contain high moisture content that inhibits growth.
High moisture content allows salt crystals to form. Many of these crystal formations are unappealing, but when the fleur de sel crystals grow together in the ocean water, their taste combines into a delicious blend. Because the crystals have high water content, their appearance changes from light crystal to translucent and then back to normal again.
When fleur de sel is bottled and sold as an individual item, it goes through a process in which the sodium and chloride minerals from seawater are mixed with natural organic minerals from the soil. Many of these minerals do not have any taste of their own, but by adding them to the salty or sour taste of certain foods, the consumer can enjoy a new variety of flavors. Each year, different natural mineral combinations are chosen to feature on bottled water. In recent years, new combinations of minerals for drinking water have been developed, such as calcium and magnesium.
Fleur de sels can be found in many places, including supermarkets and other retailers that carry health food products. The texture can vary slightly depending on what the concentration of the minerals is. Generally, fleur de sel will have a coarse texture and will not have a smooth texture like regular table salt. This makes it slightly different than regular table salt, which has a smooth texture and a fine crystal structure. As a result, fleur de sel does not have the same texture as regular table salt.
There are many recipes online for creating dishes using fleur de sel. Because of its versatility, fleur de sel can be used in a variety of cooking methods. You can use fleur de sel in soups, sauces, stews and chili. It can also be used in baking. Because of its varied textures and flavors, fleur de sel is often combined with other spices and herbs to create a variety of dishes, including dips, stews and cakes.
Most chefs who are accustomed to preparing ocean dishes can use fleur de sel in a number of ways to prepare their favorite dishes. Because it is highly concentrated, fleur de sel tends to flavor the food with a strong marine flavor. This is great when making sea foods like shrimps, lobsters and clams. Because of its intensity, sea salt tends to have a salty taste and some restaurants have begun adding a little of fleur de sel to their menus to provide a salty taste to their food. However, if you are used to eating regular table salt, chances are you will not notice a difference in taste between the two.
If you are looking for an alternative to fleur de sel and sea salt, look for fleur de pot salt. This salt is harvested from brine pools located near the southern part of France, which are heavily harvested and evaporated over a period of several months. It is often harvested and sold as a natural salt alternative to regular table salt because it does not undergo any treatment to make it ultra concentrated. It is harvested from pools that are close to the ocean and treated with natural minerals to achieve the evaporated solution that gives it its highly concentrated mineral content.
Like fleur de sel, seawater also goes through different processes before it becomes table salt. The process of evaporation involves the water being pushed to the upper layers of the earth by high winds, and then the soil absorbs the water and sends it back down through the veins in the seawater. During this process, sulfates and minerals from the ocean bottom are separated from the seawater, which allows it to have a much higher mineral concentration than seawater does on its own. These concentrated minerals can then be separated out into different salts that can be used to add flavor to a wide range of foods. For example, some recipes use sea salt, while others use regular table salt.