Editorial Reviews
A delicious melange of hand harvested fleur de sel with a variety of seasonal organic herbs. Use to add a provencale flavour to any dish, especially roasted meats or vegetables and salads. Fleur de sel, translated from french, means flower of salt. That describes these beautiful, transparent mineral silicates that have crystalised in monclinic forms, separating into very thin leaves.The salt comes from the nutrient-rich waters of the benguela current, which is chilled in antarctica before washing ashore at hot, dry st helena bay on the west coast of south africa. The seawater constantly runs through shell beds as it replenshes an aquifer from which water is drawn for the saltpans. The fleur de sel is the crème de la crème of the harvest as its scooped off the top of the water like cappuccino foam before the pan dries. It is hand-harvested on the first warm day of spring using long aluminium skimmers that look like shell butterfly nets. They scoop up the mica-like formations skittering along the surface of the water, visible only if viewed at the right angle, glittering in the sun. The harvesting is done by hand to ensure the salt is kept perfectly clean, ensuring exceptional purity.
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