Anyone who has ever tried a steak or a ripe tomato with Flor de Sal in Mallorca immediately understands why this salt is more expensive than the kind from a shaker. It is not about being saltier. It is about texture.
How Flor de Sal is made
In the salt pans on Mallorca's south and east coasts, seawater is channeled into shallow basins. Sun and wind evaporate it over the course of weeks. On hot, windless days, an ultra-thin layer of crystals forms on the surface, floating on the water.
This exact layer is the Flor de Sal, or "salt flower." It is skimmed by hand using flat sieves, always just the top layer, and only on the right days. A salt farm produces only a fraction of this compared to the amount of ordinary sea salt it yields. That explains the price.
The difference from regular sea salt
Chemically, both are almost identical. The difference lies in the shape of the crystals. Flor de Sal consists of flat, pyramid-shaped flakes that crunch between your teeth and then instantly melt on your tongue. Regular sea salt forms compact cubes that dissolve more slowly.
Then there is the residual moisture. Flor de Sal is not dried, retaining some of the minerals from the seawater, which gives it a milder, less stinging saltiness.
The available varieties
Pure is the classic version and the best choice if you are trying the salt for the first time. Beyond that, there are Mediterranean blends with local herbs, versions with olives, with hibiscus for fish and desserts, or with a smoky aroma. You can find them all in our Flor de Sal and sea salt from Mallorca category.
How to use it correctly
The most important rule: Flor de Sal does not belong in the cooking water or the frying pan. As soon as it dissolves, exactly what you paid for is gone. It should only be added to the finished dish just before serving.
It works especially well on tomatoes with olive oil from Mallorca, on grilled fish, on seared meat after it has rested, on avocado, on fried eggs, and—to many people's surprise—on dark chocolate and caramel.
Take it between your thumb and forefinger instead of using a grinder. A grinder crushes the flakes and destroys the entire effect.
Storing it properly
Keep it dry and well-sealed, but not in the refrigerator. Due to the residual moisture, Flor de Sal can easily clump together. This is not a defect, but a sign that it has not been industrially dried. A quick shake is enough.
Frequently asked questions
Is Flor de Sal healthier than regular salt? No. The sodium content is practically the same. Anyone who needs to reduce their salt intake will gain nothing here. The difference is culinary, not health-related.
How long does it last? Salt does not spoil. Flavored varieties lose their herbal notes after one to two years, but remain edible.
What is the difference from Fleur de Sel? It is the same product; the name just changes with the language. Fleur de Sel usually comes from France, while Flor de Sal comes from Spain and Portugal.
A good introduction
If you would like to give Flor de Sal as a gift, we enjoy combining it with olive oil and jam in our gift boxes from Mallorca. This creates a package that is useful even for people who have never been to the island.
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