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Flower of sea salt 150g

€3.50

Fleur de sel of Panagiota
€3.50

This fleur de sel is the result of a secular savoir-faire and meticulous work. It is produced by Panagiota and her family who live in the village of Xotasia, an optimal environment for this activity. Harvested by hand and un-refined, this flower of salt will make all the difference in your kitchen!

The fleur de sel dissolves quickly which guarantees an excellent marriage with the foods it seasons. For this reason, it is advisable to add it at the end of cooking or after cooking. The fleur de sel will work wonders on your raw vegetables, on freshly cooked vegetables, as well as on fish and grilled meats. It also goes perfectly with desserts, especially those with chocolate, such as chocolate cookies or a fondant just out of the oven!

Composition

Net quantity: 150g
Origin: Xotasia, West Mani, Greece
Ingredients: flower of sea salt, 100% natural and without added flavors
How is the flower of sea salt produced?

The salt harvested is the product of natural crystallization: in winter, the sea fills the large natural cavities located a few meters away. Sea water is heated by the Greek sun and with evaporation its salt concentration increases. The fleur de sel is harvested in the summer because of the greater speed of evaporation, which produces small crystals. Fleur de sel crystals form in patches on the surface of the cavities. The fleur de sel is picked up by hand. It is then drained and dried in the sun.
Why choose fleur de sel and not fine salt?

Where ordinary fine salt is 99.9% sodium chloride, fleur de sel is only 95%. The remaining 5%? Magnesium, calcium, potassium… the benefits of the sea directly on your plate.
It is for this reason that fleur de sel cannot be cooked. Cooking it would make it lose its nutritional qualities and its famous iodized taste so characteristic. In addition, it dissolves very quickly so adding it at the end of cooking or after cooking is more than enough. You can simply offer fleur de sel as table salt, replacing fine salt.

 

Category:

Description

In Mani, a peninsula in the southern Peloponnese, the salt production is a practice that dates back centuries. You can still see the rocks dug over vast areas and that mark the landscape. The mountain village where Claire is located, Lagkada, used to be supplied in the 19th and 20th centuries by the coastal village of Xotasia.

 

One family in particular has maintained this activity and perpetuates the production of salt in the salt pans that were traditionally used. This is the family of Panagiota. Claire was keen to maintain the link that once animated the relationship of these two villages by offering you this fleur de sel of the highest quality.

Additional information

Weight 0.15 kg

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