Fleur De Seul is a salt that is harvested from the cliffs along the French Riviera. It involves gathering the thin, white-colored layer of salty water that forms on the rocks of coastal pools at the edge of the ocean. Because it must only be skimmed off with specialized sieves, fleur de sel, as it is known, is an extremely expensive product, usually costing up to $30 per pound for a large quantity. Despite this high cost, however, it has been used for centuries in the region for its health-giving and healing powers.
Fleur De Siel is a fishy flavor, rather like butter or cream. This flavorful marine supplement has become a staple of cuisine in many areas of France, Italy, and the Mediterranean, but its origin is from the coasts of southwestern Russia and northern Germany. The delicate flavor is reminiscent of liver, although other ingredients such as seaweed are sometimes included.
Many believe that fleur de sel has a direct relationship to France’s unique taste. In fact, many of its variations have been used as ingredients for popular dishes in this country, such as Baked Swiss Egg Rolls, Roasted Fleur De Montignac and Chocolate-flavored Coffee Danish. But the origin of fleur de sel has deeper roots. It comes from a type of coarse sea salt commonly found in southwestern France, Germany and the Baltic states. Originally, this salt was traded with other countries for the purpose of preserving food for long journeys. As more travelers began using it for that purpose, various recipes for salty dishes were developed, including fleur de sel, fleur de noirs and fleur de elite.
The flavor of this salty ingredient varies depending on where it was mined. The typical mined fleur de sel will have a lighter color and less texture than other salts. The color and texture can vary from being grey to light brown or grey-white in color. However, the closer you get to the original mined fleur de sel, the drier it becomes and the more pungent its flavor will be. As a result, cooking with fleur de sel tends to call for reserve until it reaches its optimum salty flavor.
Fleur De Gel is a salty version of fleur de sel that has gained popularity in recent years. This salt is created by soaking the seawater in an acid solution for a specific period of time, which is usually four days. Afterward, it is harvested and dried out to produce fleur de gel. It is commonly used in many cooking recipes.
One of the best salts made out of fleur de sel comes from the municipality of Nantes, France. This fleur de sel has earned worldwide attention as the leading producer of salt crystal. The crystals are hand-shaped and shaped to perfection using a mold. Each crystal is then carefully inspected using state-of-the-art x-rays in order to ensure maximum quality. Because of its quality, Nantes fleur de sel maintains a huge production of this salt.
The seawater fleur de sel crystals are harvested by dredging the area out from the sea floor and then carefully positioning the crystals into long, narrow tunnels. The crystals are then lowered into a special chamber where they sit until they are fully dried out. Finally, they are shipped off to be made into salt products that are popular world wide.
Fleur de sels are not only beautiful, they are extremely versatile. They can be used for making salt ponds, for decorative landscaping, or for fish tanks. The beauty of fleur de sel crystals is not lost on most people. Some people even choose to build their own self-contained home salt ponds. This is a great way to save money and live in an environmentally friendly way.
