What Is Fleur de Sel Madagascar?
Fleur de Sel Madagascar is the delicate top layer of salt crystals that forms naturally on the surface of seawater under specific climatic conditions. It is harvested by hand from the Indian Ocean off the coast of Madagascar.
Aroma and Culinary Use
This fine sea salt offers a bright, pure taste and a crisp, flaky texture. It is ideal as a finishing salt and is highly valued in gourmet cuisine. Fleur de Sel Madagascar is perfect for enhancing the natural flavor of a wide variety of dishes.
In addition to the classic version, we also offer Fleur de Sel varieties blended with spices, including Creole seasoning, chipotle green chili, hibiscus, cardamom, and barbecue spices.
Typical composition (approximate values): 97% sodium chloride, 0.5% calcium sulfate, 0.3% magnesium chloride, 0.2% magnesium sulfate (bitter salt), and 0.1% potassium chloride. Remaining content: moisture.
Source: Wikipedia
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How Is Fleur de Sel Madagascar Produced?
The production of Fleur de Sel requires not only seawater but also specific natural conditions. Not all seas have the same salinity. For example:
- Baltic Sea: approx. 0.8%
- North Sea: approx. 3%
- Mediterranean Sea: approx. 3.8%
In Madagascar, salt farmers direct seawater into shallow, man-made basins. The sun evaporates the water, and with light winds, the top layer of salt begins to crystallize. The process is very sensitive: too much or too little wind can prevent Fleur de Sel from forming.
This natural salt crust only forms under optimal weather conditions. When it appears, it is carefully harvested by hand – traditionally by women from local villages. Only the very top 1 cm layer qualifies as authentic Fleur de Sel.
Storage Advice
We recommend transferring Fleur de Sel to airtight glass jars after opening. Store in a dry, cool, and dark place to preserve quality and texture.
Allergens:
May contain traces of MUSTARD and CELERY.
