Flor de Sal – The Queen of Salts
Flor de Sal or Fleur de Sel – we are probably all familiar with the wafer-thin, fragile crystals that crunch delightfully in the mouth and on the tongue, and with which the taste of grilled food is rounded off in a subtle yet characterful way. Unlike conventional sea salt, these "salt flowers" float on the surface of the water and are harvested by hand. A resource-saving method of salt extraction. – By Boris Frenzel and Stephanie Prenzler
Want to have a fine salty taste in your mouth without oversaulting the dish? You can achieve this with Fleur de Sel (as it is known in French-speaking regions) or Flor de Sal (as it is called in Spanish and Portuguese-speaking regions). These salt flowers are considered the queens of salts and give dishes a fine, crunchy seasoning. Fleur de Sel stands for quality and enjoyment, just like high-quality meat – or, in other words: for class instead of mass. But what actually distinguishes it from ordinary salt?
Flor de Sal and old livestock breeds, which are raised with great love for the product despite or precisely because of their genetic characteristics, are ambassadors of a food culture rich in tradition. They stand for respect towards food, for the craftsmanship used to produce them, and for a close connection to nature. For conscious eaters, origin is not a detail, but part of the enjoyment. Knowing where the meat on the plate comes from changes the perspective – and the taste. With salt, too, the origin is decisive. For thousands of years, it was more precious than gold. It preserved food, served as currency, played a role in rituals, and was strategically important. The Romans built roads to salt deposits – hence the term "salt road." The pay ("salary") of legionnaires was partly paid in salt. The extraction of salt through the evaporation of seawater – as with Flor de Sal – is one of the oldest methods. The Phoenicians and Greeks were already using it. Salt works were places of observation and waiting – and they still are today.
For gourmets, Flor de Sal is a delicacy; for conscious eaters, it is a sign of artisanal care. Just as good meat is shaped not in the kitchen, but through breeding selection, Flor de Sal is not simply created at the push of a button and in any desired quantity. The same applies to both: nature remains unpredictable – and is in some cases so heavily dominated by humans that it changes. This can affect the quality of the food, as we will examine more closely at the end of the article.
The extraction of Flor de Sal
In the salt pans of Castro Marim in the Algarve, seawater flows through canals into shallow basins. Sun, wind, and tides ensure slow evaporation. A fine crystal layer forms on the surface: the "salt flower." Salt farmers scoop it off by hand before it sinks or mixes with coarse salt. After harvesting, it is dried only in the sun – completely without machines or additives. Temperature, humidity, wind direction – all of this influences the harvest. Some years bring a lot of Flor de Sal, others almost none. This unpredictability is not a deficiency, but a sign of naturalness. Anyone walking through Castro Marim will see flamingos, old windmills, and reflecting basins. The salt works are maintained with wooden rakes, the water evaporates slowly, and habitats for birds and plants are preserved. The laborious handiwork, which depends on nature, ensures that Flor de Sal is produced in significantly smaller quantities than conventional sea and table salt.
The salt farmers scoop the salt flower off by hand before it sinks or mixes with coarse salt. After the harvest, it is dried in the sun.
Less is more
Then comes the moment at the grill. The grate is hot, the meat sizzles, it smells of rosemary and roasted aromas. Shortly before serving, you reach for the small bowl with the fine crystals and add a pinch over the steak, the fish, the vegetables – or the sweet dessert. It is the final touch – but it changes everything. The salt melts slowly, remains crunchy, and lifts the flavor without dominating.
Too much is rarely good; this applies to meat as well as salt. The use of Flor de Sal can lead to a more conscious use of salt. This is not only positive for our taste buds but for the entire organism. According to the WHO, salt consumption in the European region is currently between eight and 19 grams. However, no more than five grams per adult person per day is recommended to minimize the risk of cardiovascular diseases. The culprit for high salt consumption is not necessarily one's own reach for the salt shaker, but rather the multitude of pre-made products we eat daily. Whether rolls or bread from the baker, cold cuts and cheese as toppings, the lunchtime frozen pizza, or the evening vegan spread: all products contain industrially produced salt. Those who prepare and season their dishes themselves are clearly in a better position.
Where there is much light, there is always shadow – this applies to sea salt and therefore unfortunately also to Flor de Sal. Here, an outgrowth of our technical progress and consumer behavior comes into play: contamination with microplastics. This accumulates in oceans and soils, can be detected in the air we breathe, and affects our food chain – starting with breast milk. Even rock salt, which originates from a million-year-old deposit, can be contaminated with it. For example, through the use of disposable salt shakers in which the spice is sold, through plastic packaging, and through the production or packaging process. What makes microplastics so concerning are the endocrine disruptors they contain – chemical substances that can interfere with the hormonal system. But we come into contact with them in various ways almost daily – and according to the Federal Institute for Risk Assessment (BfR), based on current knowledge, it is unlikely that microplastics in food pose health risks to us.
Conclusion: Anyone who changes their eating habits to the extent that they rarely or never rely on industrially produced food is definitely doing their organism some good – and should refine and enjoy the freshly grilled fish and juicy steak with Flor de Sal with a clear conscience to round off the taste.
Marie Fleur – Flor de Sal
Pure Flor de Sal from the sunny Algarve. Sprinkle over dishes just before serving to support or enhance their intrinsic aromas. Available natural or with various spices and herbs.
Price: 5.49 Euro (in a 130 g jar)
www.shop-mariefleur.de
Flor de Sal – Made in Mozambique
These sea salt flowers come from the traditional salt pans of Mozambique, where they crystallize on the water's surface.
Price: 11.50 Euro (in a 200 g packet)
www.conflictfood.com
Fleur de Sel – Smoked
Harvested from the salt fields of Guérande in Brittany and smoked over beechwood for more than 120 hours.
Price: 7.29 Euro (in a 125 g jar)
www.sellavie.eu
