Fleur de Sel is the perfect table salt for the highest demands. It has a crispy texture and a pure taste. Here you will find the salt from various origins and as mixtures with different spices.
This gourmet salt is the most used sea salt among chefs because it has an exceptional taste and a delicate texture.
"A medium composition of Fleur de Sel consists of over 97% sodium chloride, 0.5% calcium sulfate, 0.3% magnesium chloride, 0.2% Epsom salt (magnesium sulfate), and about 0.1% potassium chloride, the rest is water remaining", source Wikipedia.
Fleur de Sel translates to salt flower, and it is the upper, wafer-thin layer of salt that settles on the water surface. Sea salt is known to be salty, although the different seas can also have different salt concentrations. For example, the Baltic Sea has a salinity of only 0.8%; the North Sea has a salinity of 3% and the Mediterranean 3.8%.
These salt gardens are on the coasts of the seas. Here the seawater is led into artificial pools or small lakes. Due to the sun's rays and the wind, the water in the pools evaporates, and the salt concentration in the remaining water rises. The remaining water moves on to the different pool, where it dissipates, and the sea salt outlasts. Fleur de Sel, on the other hand, does not form every day. But only on days when it is hot enough, and the right amount of wind blows.
The production of the salt flower is a fascinating collaboration between nature and man. It is hard work and only creates when the weather is just right. If it rains too much, the water in the salt basin dilutes, and harvesting is not possible. Nowadays, salt gardens exist all over the world, where they produce this precious gourmet salt by hand. Some famous salt gardens in Europe are the salt gardens in the Camargue and Guérande.
When the salt flower has developed, the paludiers or sauniers, who are salt workers, use wooden shovels to extract the salt. It is a very tiring and sweaty job. But, it is worth it, because Fleur de Sel is the best salt in the world, even its the most expensive.
In southern France, they produce the salt flowers Camargue in traditional handicrafts. In the Camargue salt marshes, these beautiful salt form from the waters of the Mediterranean. Here, too, there is a sophisticated irrigation system that directs the seawater into the salt gardens. During the day, the water in the pool evaporates, and a brine remains. This brine then passes into a so-called dry basin. Where then, and only on days when the weather is right, do these beautiful salt crystals form on the surface of the water.
As seen, the production of the salt flower is very labor-intensive. The salt chrystals only form on days when the right amount of wind blows, and it is hot, as the top layer (1 cm) in the salt basin of the brine. The production of this type of salt takes place in Brittany, the Camargue, India, or Madagascar, among others.
Camargue salt is fine table salt. With its unforgettable crispy and typical consistency, it refines your culinary creations with this additional property. Fleur de Sel Camargue is also a pure natural salt with a heavenly taste. The right amount of salt belongs in every meal, and it emphasizes the taste of the products used in a dish.
The Guérande salt is also a very well-known and popular sea salt among star chefs and gourmets, both swear by it. It has a delicate, crispy consistency and pure taste. It is one of the most expensive and best salts in the world, see for yourself. Fleur de Sel de Guérande is a salt made by hand in the medieval tradition, no machines, or artificial additives. The gourmet salt only forms on certain days of the year; it is a delicate interplay of craftsmanship and nature.
The Guérande produces salt in the south of Brittany. Guérande, also known as the White Land, has a long tradition of mining salt. It has been grown here since the Middle Ages. The local salt pans have a size of approx—2000 ha.
The Guérande salt marshes are located in a natural swamp that is connected to the Atlantic Ocean. These salt pans also use the daily flood to flood the salt marshes with water in a natural way. During the day, a large part of the water evaporates due to the sun's rays and the wind, which then carries the moisture away. This procedure increases the salt concentration in the remaining water and the so-called brine forms. The brine passes then on to other salt basins to avoid dilution by the next flood. In the harvest basin, the sea salt crystallizes in the following days, and the harvest is done manually by skimming.
The Guérande salt flower only forms on warm days. Not only is the intense sunshine necessary, but also that there is just the right amount of wind. It shouldn't be too windy but not wholly windless. And a rainy summer dramatically reduces the amount of salt harvested. If nature wants it, this salt forms as fine, white flakes on the water surface. The gourmet salt from Guérande has a white to pale pink color.
According to top chefs, the Guérande salt flower is one of the best of its kind. It has an unmistakably sweet aroma and an excellent, crispy consistency.
The Gourmet Salt from Guérande goes well with all dishes, although I only use it as table salt. At a grill party, it comes into its own when you use it to season grilled meat, fish, or vegetables. You will feel its unique consistency and aroma.
Fleur de Sel Madagascar is sea salt with a pure taste and a crispy consistency. It is a natural salt without artificial additives, obtained from the Indian Ocean, in genuine handicraft. This salt is also one of the most popular spices of star chefs because it has a mild and unadulterated taste.
The extraction of fleur de sel is one of the oldest handicrafts and is not only hard work but also an excellent interaction between man and nature.
To produce this salt, you need artificially created pools or lakes. These pools are where the water flows into from the ocean at high tide. During the day, the water in these pools evaporates when there is high solar radiation and wind. What remains is a highly concentrated brine that passes on to a drying basin. The remaining water evaporates in these drying basins, and sea salt remains.
The fleur de sel only forms on days when there is enough heat and very important when the right amount of wind blows. For Fleur de Sel to create on the top approx. 1 cm thick layer, it does not need too much wind but also not too little. This salt is a delicate mood of nature.
When it has formed, it is carefully skimmed off by hand.
Fleur de Sel goes well with all dishes. As I said, it is fine salt that enhances the taste of the food. Furthermore, it has no artificial additives and, therefore, cannot falsify the aroma of your dishes. It is a salt that dissolves more slowly and is used more economically than regular salt.
Therefore it is particularly recommended to use the Fleur de Sel as table salt. It is ideal for seasoning grilled meat, fish, poultry, lamb, and vegetables. Therefore we also offer you a delicious variant of our Fleur de Sel Madagascar with barbecue spices. Thus it is an elegant companion for a barbecue evening.
Fleur de Sel goes well with seasoning bruschetta or other delicate starters.
We also offer our Fleur de Sel Madagascar in different mixtures. For example, with cardamom, hibiscus flowers, or barbecue spices. You may even create your mixes. For example, blend organic lemon peel and fleur de sel, it is suitable for fish, or mix the salt with wild herbs for a sandwich.
The salt flower from Madagascar with chili ancho is an aromatic fleur de sel mixture of Orlando ideas - spices. The crispy consistency of the Fleur de Sel finely coordinated with Chili Ancho. Fleur de Sel Chili Ancho has a delicate salty and sweet, smoky taste of Chili Ancho.
It is a beautiful combination that goes well with many dishes. You can use the Fleur de Sel Chili Ancho for grilled meat, vegetables, or salads. Chili Ancho has mild hotness of 3-4 on a scale of 10.
Fleur de Sel is one of the most expensive salts in the world because it only arises in perfect weather conditions, and its production is entirely manual. The amount won always depends on the mood of nature.
Fleur de Sel obtained from seawater by guiding the saltwater into artificial pools. In this basin, the water evaporates over a hot day, and a brine remains. This brine passed on to a so-called drying basin. Here the rest disappears, and the regular sea salt sinks to the bottom of the pool. The fleur de sel, however, only forms on the surface of the water. They are exquisite salt formations - crystals that only form on days with a lot of heat and little wind. This approximate 1 cm thick layer must then be skimmed off carefully by hand.
Chili Ancho is the dried and ground chili powder of the Poblano chili. The ancho chili tastes smoky and sweet with notes of raisins and plums. Its sharpness is on a scale of 10 at 3-4.
The salt flower with chili chipotle jalapeno green is a tasty gourmet salt mixture from Orlandosidee - spices. Their delicate, crispy consistency of the Fleur de Sel combined with the smoky, sweet and spicy taste of the Chili Chipotle Jalapeno green is just unforgettable. Try it especially with grilled meat, on lettuce, grilled lamb, beef, or as a vegetarian also on grill vegetables. You will be enthusiastic. I have a glass of this fine salt with Chili Chipotle Jalapeno green on the table, and I like to use it on grilled eggplants and zucchini.
The Chili Chipotle Jalapeno green is an unripe harvested aromatic and smoked chili variety of the Capsicum Annuum genus. Besides, it is an elongated chili pepper with a round tip and is one of the fleshy chili varieties. The jalapeno chili peppers are 7-8 cm long and 2-4 cm thick. The still unripe and, therefore, green Chipotle Chili pods are after the harvest smoked. Consequently, they have a smoky, sweet, spicy aroma and are an integral part of the southern United States cuisine. Thus refine many dishes in Texas and Mexico cuisine.
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