Salt flower is a name widely used in haute cuisine by chefs, but, after all, What is “flower of salt”? It is the thin layer of crystals that forms on the surface of salt flats, it is not refined, that is, it does not undergo any type of chemical treatment, therefore it does not lose its natural and unique characteristics.
The product is generally obtained by solar evaporation of seawater, harvested by hand and in natura, preserving more than 80 minerals and trace elements from seawater, in addition to having lower sodium content and higher potassium content compared to salt. common kitchen.
Of the many, the main components of Fleur de Sal are sodium chloride, potassium chloride, natural iodine, magnesium, calcium, iron, copper and manganese. But there may be differences depending on where and how the Salt flower was extracted.
Extraction of Fleur de Sal
A thin layer deposited in the upper part of the salt pans is removed with a type of squeegee, collecting what is called fleur de sel. This unique process results in a fragile, pyramidal crystal-shaped structure that is claimed to have an unmatched flavor that is milder than common table salt.
Depending on the region where fleur de sel is extracted, it will contain different compounds and minerals, such as natural iodine that is lost in the refining of industrialized table salt.
How to use Flor de Sal?
As this type of salt has a unique size and structural shape, it is preferable not to use it during the food cooking process, as when it is dissolved in heat it will lose these unique characteristics and lose part of its flavor, except for its characteristics. minerals and the high wasted cost.
The fleur de sel should be used at the end, when the dish is finished and ready to be served, sprinkle small portions of the fleur de sel over the dishes and then serve. By following this procedure you will be amplifying and enhancing the flavor of the food, giving a special and refined touch, which will make your dish unforgettable for those who have never tasted this delicacy.
This type of salt can have different colors formed by minerals or algae typical of each region where fleur de sel is taken. It normally contains compounds that are not present in other types of salt used in cooking, which, in theory, also provide the unique flavor specific to fleur de sel from each region of the world. Just try it to find out!
To learn more about the types of cooking salts, visit Sea salt, coarse salt and fleur de sel
English 
Português do Brasil
I sell
Have you tried fleur de sel or sea salt or pink salt? They are not all the same.
Try making the same food with different types of salt and I bet your opinion will change!!!
Good luck.
Health first.. I agree with Camila!
Salt flower? This invention was made from fleur de sel. All salt is the same. This is all something on television to sell more expensive salt, saying that it is fleur de sel, deceiving the people. To make the food tastier, just add a lot of salt of any kind. I always add it to my meal, even in restaurants that seem to want to save money by adding less salt.
There are salts and salts.
Fleur de Sal is different. Salt from the restaurant has 99% of NaCl.
Read more !
look at the composition of salt, they are all different, refined salt is poor in micro and macro nutrients, the salt that cattle eat is better than refined salt. Just like white rice and sugar, they only serve to cause illnesses.
elano