Fluoride crystals are very similar in appearance to fleur de sel. They are both a crystal silicate mineral and a sodium silicate mineral, hence their common name. Fleur de sels formed naturally in saline waters when the earth’s continental crust was being covered by huge amounts of evaporated rain. This created an acid environment that left behind a beautiful layer of fine salt known as la granite or sea salt.
Fleur de sels are produced in different concentrations depending on where they have come from and the thickness of the layer of ground water. Very coarse sea salt is known as montmorillon which has a very fine and coarse white surface and is often mixed with sea water to create different fleur de sel products. Higher on the scale you can find fleur de sel from many countries including France and the Mediterranean such as Italy, Spain, Turkey and Greece.
The concentration of fleur de sel varies because it can be extracted from different minerals. Some of them have high sodium contents which make them suitable for use in salty foods like seafood and chips whereas others contain a much higher concentration of magnesium and iron salts. This means that they are better suited to salty dishes and some people like salty foods. The brittany is the saltiest of the salts and is often mixed with other ingredients to provide a salty taste to things like custards and sauces.
As fleur de sel is made from various minerals found in seawater, they all contribute to providing different characteristics and flavors. Some of the most popular ones are known as being salty, earthy and have a typical French flavor. They can be used in a wide range of cuisines and can be mixed with other ingredients to give them a unique flavor or aroma. Some people even enjoy eating cooked fleur de sel with its unique flavor after the culinary process has been completed.
There are several ways that fleur de sel is harvested and prepared. One of the more common ways is to work with salt crystals that have risen to the top layer of the seawater. They are harvested using hand nets and the uppermost layer of the crystal is collected. As the crystal rises to the top, it starts to crumble and falls into the water below. It then slowly dissolves as it travels down the mountain and eventually reaches its destination.
Each type of salt crystal has a distinctive taste. They have different sizes, colors, and crystal shapes. The fleur de sel salt crystals are harvested by hand using a net and are hand harvested to maintain the best quality. Harvesting by hand ensures that the salt does not lose its texture and quality as it travels down the slopes and finally reaches its destination. It is also critical that these crystal salt flakes are not exposed to heat or chemicals for preservation purposes as heat can greatly change the crystals’ chemical makeup.
Fleur de sable is also created from hand harvested fleur de sel salt pans and is processed differently. Unlike the salt flakes that travel downward in the ocean, they are processed and finished off in a process similar to that of table salt. In this production process, the fleur de sel crystals are hand picked and allowed to slowly dissolve in the water. Once they reach their desired color, the salt pans are then inverted and dried.
There are many variations between fleur de sel and table salt. Some grains in these salts act as antioxidants, filtering out toxins from our bodies and prolonging our lives. Other grains have properties that stimulate the immune system and help keep us healthy. The variety of fleur de sel grains available today is virtually unlimited. It has become a staple for cooks all across the world and a well sought after product in both home cookery andourmet cuisine.