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The Fleur de sel of the Algarve is called in Portugal the “sun cream”, and represents a very precious salt, known since the ancient Romans. It has recently been rediscovered by chefs around the world. It shows a crunchy texture, a mild flavor and an ivory white color. Very rich in magnesium and potassium, and goes well with any type of dish.
whole sea salt
This whole sea salt originates from the Atlantic coasts of Portugal, where it has been produced using artisanal methods for centuries - since the time of the Roman Empire. From the salt flats of the eastern Algarve, this sea salt is produced according to ecological criteria, hand-picked and dried in the sun. These characteristics make it a refined and refined salt, like a Flor de Sal should be.
The real Flor de Sal has a soft and slightly crunchy texture, which allows it to be easily grated between your fingers when sprinkled. For many cooks, "Fior di sale" is the true king among table salts for its delicate taste, enriched with a wealth of vital minerals and trace elements. The presence of these nutrients is due to the fact that 100% natural sea salt, without the addition of additives, is not deprived of minerals taken from the sea. This is said because the salt crystals have the shape of a flower, forming by crystallization they form in natural and uncontaminated pools. These delicate, nutrient-rich crystals enhance the taste of all dishes prepared as an excellent table salt can.
Flor de sal from the Algarve, like any fleur de sel, displays superior purity deriving from the pure and clear waters of the Atlantic Ocean in southern Portugal. It is even called "white gold" by connoisseurs, who also appreciate its traditional eco-sustainable production. It is formed with the sun and the wind of the Algarve region, where it was produced since the ancient Roman domination. Today the area has now become the protected national park of Rio Formosa and Sapal do Castro Marim, including the salt marshes in the nature reserves. The area possesses the abundance of sunshine and the breeze necessary for the formation of the Flor de Sal of the Algarve. To collect these high-quality crystals, it takes time, patience and skill in the period from June to September. The extraction process has remained unchanged and seasonal. The collection techniques developed over the centuries establish that in May the sea water floods the tanks. In mid-summer, when salt levels rise and a light breeze blows, humidity rises from the evaporation ponds. Then a thin layer of salt begins to form on the surface of the "salt fields" (crystallization). Flake crystals appear, in a thin, shiny layer, floating on the surface of the brine. The first flakes that come to the surface create a layer that is scraped by hand every day, using wooden tools, before they sink to the bottom of the salt flats. Afterwards, the salt flakes are dried in the sun, before packaging. Sea, sun and wind: this precious sea salt derives from a millenary tradition, which today is considered an ecological criterion.
The main component of sea salt is sodium chloride, in addition to the minor part consisting of other trace minerals. In particular, this salt contains a high content of iodine, along with magnesium, potassium and calcium, which are found in sea water.
Squeeze the crystals of the Portuguese Flor de Sal with your fingers, and sprinkle them on the dishes before serving. This sea salt adds a delicate touch, enhances the flavors of dishes in a harmonious way, and is highly regarded for its crunchiness. The use of Algarve Flor de Sal is recommended on salads, vegetables and vegetables, cooked or raw. As a finish, it is a salt that gives a refined touch to dishes. Its delicate and slightly sweet flavor is perfect for carpaccio and, in particular, for flavoring grilled meat. For an intense taste, rub the crystals with your fingers directly on the food. Excellent for seasoning any dish, like a savory but delicate cooking salt.
Caution is advised in the intake of sea salt in case of high blood pressure (hypertension), cardiovascular disorders, diseases related to the kidneys and blood vessels. Furthermore, it is good to moderate the quantities in case of pregnancy and breastfeeding. Recall that the sea salt crystals are larger than those of refined salt. Therefore, a smaller quantity is enough in the doses compared to fine-grained table salt.
Data sheet
The Fleur de sel of the Algarve is called in Portugal the “sun cream”, and represents a very precious salt, known since the ancient Romans. It has recently been rediscovered by chefs around the world. It shows a crunchy texture, a mild flavor and an ivory white color. Very rich in magnesium and potassium, and goes well with any type of dish.
whole sea salt
A coarse table salt of natural origin, coming from centuries-old underground salt deposits. Blue salt is a highly sought-after kitchen salt, because it is not easy to find, rich in potassium and chlorine. Its energetically salty, not lasting taste, leaves a pleasant spicy flavor on the palate.
integral rock salt
Hawaiian red salt is a fine sea salt, with a strong flavor and a crunchy texture. Its typical lively color is due to the presence of volcanic red clay - Hawaiian clay called alaea. Its properties are manifold because the clay is made up of more than 80 minerals, particularly rich in iron oxide.
sea salt, alaea clay.
It was also called the Diamond salt for its bright color, or “salt of the kings” as it was used in the past only by nobles. For millennia it has been used as a therapeutic stone for its multiple benefits on the skin, and still today it is used for inhalations, hydro-salt baths and in the kitchen. For food, just grate it with a salt grinder but remember that its salinity is higher than normal salt, so add it little by little to the dishes.
Himalayan Halite salt
Fleur de Sel with green Jalapeno Chipotle is a spicy and at the same time savory product. The grains of this table salt are suitable for meat dishes, to give a fruity aroma. Particularly suitable for meat dishes, especially roasts, it also adds flavor to soups and vegetables.
Acts in contrast to soft foods. The best chefs use it to garnish important dishes.
salt, green chipotle chili.
A salt much appreciated by those who know it: once you try it you can't do without it. Smoked flavor suitable for grilled meat dishes or to be used to prepare a nice carbonara. Being a particularly strong salt, with paprika, it must be measured sparingly.
salt, paprika, smoke, E551.
Himalayan pink salt is a pink fossil salt extracted from the Khewra mines. Sweet and less savory than common salt, it enhances the flavor of both meat and fish. Contains noble minerals and metals such as calcium, magnesium, phosphorus, potassium, zinc, copper, sulfur and iron.
Ingredients: whole rock salt.
The salt with porcini mushrooms is very tasty, and can give an extra touch to your dishes from the earth, from first courses and risottos to recipes based on vegetables and meats, red and white. Just a pinch of it will be enough, because it releases its characteristic and intense aroma on the dishes.
sea salt, porcini mushrooms.
Originally from the region of Wales, Halen Mon salt makes the scents of a land washed by the Atlantic Ocean and waters rich in shellfish. Halen Mon salt is extracted from here, which does not reach high levels of salinity. Delicate but intense, it is recommended on meats to be flavored with its typical, pure, crunchy flakes.
Halen Mon sea salt
The Guérande salt gives the palate a rich, not too salty taste. Its scent is very reminiscent of the Atlantic Ocean on the coast of Brittany, where it comes from. It has a moist consistency, which makes it suitable for many culinary preparations; in each one it brings a touch of quality and the right degree of flavor.
whole Atlantic sea salt and mix of seaweed from Brittany.
Spiced salt is excellent for seasoning and flavoring various dishes, even with just a pinch. The preparation based on sea salt, contains various aromatic herbs and selected spices. It gives their flavor, expertly mixed, as a condiment for sauces, soups, salads, single dishes and dishes based on eggs, vegetables and much more.
sea salt, coriander, turmeric, garlic, chilli, cloves, laurel, fennel, fenugreek.
It comes from the salt lakes of Larnaca and Limassol, which owe their strong saline concentration to the nearby sea, which filters the extremely porous soil. The Cyprus salt is enriched with charcoal obtained from the combustion of softwood barks such as lime, birch and willow - which give it its typical dark color.
Cyprus sea salt flakes, activated carbon.
Maldon salt is an unrefined sea salt, delicate and not too savory in taste. Its pyramidal crystals give the crunchiness of a flaky salt that melts in the mouth, in a perfect choice for finishing your dishes.
Maldon sea salt contains an ideal balance of mineral salts; trace elements maintained by centuries-old craftsmanship, in the English territory.
Ingredients: Maldon sea salt
Origin: England
Allergen information : Gluten Free , Dairy-free, Flour-free.
Mediterranean salt with Creole herbs is a blend of Creole aromatic herbs that combines garlic, ginger, thyme and pink pepper, creating an ideal mix for grilled meats but also on fresh salads.
The taste is slightly spicy, fresh and very aromatic.
salt, fenugreek, garlic, ginger, thyme, pink pepper.
It is extracted manually from the Peruvian salt marshes of Maras, along the Andes mountain range, at a height of 3000 meters. This salt offers unique flavors and a wealth of minerals: calcium, magnesium, zinc, copper and iron. Naturally pink, it gives the palate crunchy and compact crystals. It is excellent for flavoring white and red meat dishes, vegetables; perfect for the barbecue.
100% whole Maras pink salt
Also known as purple salt or Indian salt, Kala Namak is a salt with a very strong, strong and particular aroma similar to sulfur but not unpleasant for this. Particular to the sight, to the taste and also to the smell is that salt that must not be missing in a pantry as true gourmets.
Ingredients: purple kala Namak salt
Origin: India
Truffle salt is a product capable of transforming any recipe into a single dish based on truffles. It gives a very particular flavor to meat and fish cooked with any method, as well as to the different types of appetizers and side dishes.
sea salt, black summer truffle.
