Fleur De Sel Amalgam: How It Is Extracted From Sea Sulfates


Fleur de sels are also called “sea salts.” Literally translated, this word literally means “sea salt.” Fleur de sels are available throughout the world. They are produced in different styles depending on the regions where they are mined. Some people prefer their fleur de sel to be harvested from the ocean, while others prefer to purchase products that have been harvested in a more natural setting, such as a field on the French-Arriented Nations’ part of the Mediterranean Sea.

fleur de sel

Fleur de sels are produced in various forms. Each version possesses a unique texture, a unique taste, and various brands are available in the market. This is because of the fact that the salt creates its own distinctive flavor when processed properly. Therefore, every fleur de sel has a different personality that is distinct from other types of salts. Because of this, they all require a certain process before they can be sold and consumed by consumers.

Fleur de sels are created when the salty water evaporates at a high rate of temperature. The process of evaporation is necessary so as not to lose too much of the salt content during the harvesting process. During the harvesting process, the salty water is forced to come to a boil and allowed to evaporate slowly. This is what allows fleur de sel to have its distinctive flavor.

There are two main harvesting methods used to create fleur de sel. The first method used is known as ocean harvesting. This involves harvesting the salt directly from the sea water. This is because it does not require a lot of special processing. The process is relatively less expensive, but the taste of the salts is somewhat less delicate because of the presence of foreign materials during the harvesting process.

The second method of fleur de sel harvesting is through evaporative air compression. This is a rather complicated process that does not involve the ocean or sea waters, but rather, air is compressed in a chamber deep inside the freezer. The air is heated, and the moisture in the air combines with the salt in the seawater to create an extremely salty product that can only be described as, flor de sal.

Flor de sal is considered to be a very delicate salt. It requires a great deal of care in the harvesting and preparing of the product. In order to get the delicate and flor de sal qualities, the salt must not be exposed to sharp objects or extremely hot temperatures. When the salt is exposed to these temperatures, the crystals expand and contract uncontrollably.

The process of crystallization is also responsible for the salty taste of fleur de sel. It is believed that this taste is caused by the expansion and contraction of the liquid salt crystals when the relative humidity reaches below forty percent. When this condition is encountered, the moisture from the air mixes with the salt crystals and creates a reaction that results in the creation of a salty taste. Because of this reason, the salt must be kept away from too much moisture.

The third method that is used in the extraction of fleur de sel from sea salts is through pressurized steam. A vacuum chamber is used to generate steam, which is used to drive a column of water through the salt pan, producing the steam. The water vapor pressure created is enough to evaporate any moisture present within the salt. After evaporating all excess moisture is removed, the mixture is purified using an ultra-violet lamp. The purification process leaves the fleur de sel minerals intact, thus preserving its delicate flavor.

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