Fleur De Sel
Fleur de sel (also known as “flower of salt”) is renowned as the caviar of salt, due to its rarity and its unrivalled organoleptic properties: it crystallizes on the surface of the water, under the action of the sun and the wind. It is rougher, larger and damper than common salt. Opaque white in color, it is free from preservatives and anti-thickening agents. Moreover, it has a lower sodium chloride level and a lower salting potency.
Features
Sambava Épices decided to focus on the south-eastern coast of the island, where the pure water of the Mozambique channel imbues the salt with unique properties. It takes the form of small, flower-shaped crystals that form after low tide in natural pools. It is only formed on hot, windy days and patiently harvested by hand by the women of the local villages.
Recommendations
Fleur de sel is ideal for use in pastries because it has a very delicate taste that brings out the flavour of the ingredients. Its purity makes it suitable for those with heart conditions and those on a low-salt diet. A favorite of Michelin-starred chefs, it endows the dish with a wonderful aroma. Perfect in pastries, it makes the most of the flavour of chocolate, and is a wonderful addition to raw meat, fish and cooked or steamed vegetables.
Availability
Retail
HORECA
cultivation Area
Region of Toliara
Toliara, called Tuléar in French, is the largest city in southern Madagascar behind Fianarantsoa located on the Highlands. Toliara is sometimes called the "City of the Sun" because of strong sunshine.
