Fleur De Lis - The Perfect Salt for Cooking

Fleur de sels are a salty salt which forms as an thin, soft crust on the surface of water as it dissolves. Fleur de sels have been collected from every part of the world since ancient times, and has been traditionally used as an analgesic, a healing salt and as a purifying and seasoning. Today, it is still used in the kitchen as a seasoning and flavoring for food and drink. The name comes from the French word for shellfish, "sel". Salt is often consumed in salty dishes, with certain dishes containing a very salty taste being called "salt dishes". Most sea food is considered salty; however, the most commercially produced varieties are not actually salty at all.

Traditionally, salt is added to the water in which fish are caught to help preserve the taste. Today, the salt is no longer reserved for just fish, but has developed a wide variety of alternative uses. For example, some people prefer to add fleur de sel to their fruits and vegetables to help improve the taste. Some find that using fleur de sel in place of regular table salt improves the taste of pickles, ketchup, mustard, or yogurt.

Many commercial preparations use fleur de sel because it is very versatile. It does not react negatively with any food or water, so it can be used at any stage of preparation. Because of its many benefits, it is used in a wide variety of ways, such as in bread dough to enhance the flavor. It also works well as an essential ingredient in sauerkraut and other types of fermented foods. It can even be found in pickles, although this is not common.

Fleur de sels are primarily harvested from areas on the Atlantic and Pacific coasts. The fish are harvested and moved to salt mines, where they are put into long trenches where they are covered with saltwater. While the fish are in the water, they are protected from predators and from getting lost in the open sea by nets or fences planted around the area.

As the fish moves through the mine, evaporation takes place. The salt in the water combines with various minerals in the sea water to form salts. This process continuously takes place throughout the harvesting process, although some process can be automated. The evaporation process, however, is what makes fleur de sel salty.

When salt is placed in a container, it may take between one and ten years for the salt to become fleur de sel. The evaporation process does not stop, because it is natural bacteria that keeps the salt from turning into a bad tasting salt. In order to stop evaporation from taking place, the company will add a preservative known as "iodized salt" to the salt in the early stages of harvesting the fleur de sel. The iodized salt does a much better job at stopping the evaporation process than regular table salt. The iodized salt does not contribute anything to environmental pollution.

The briny taste in the water after harvesting fleur de sel is what gives it the reputation for having a salty and sour taste in the mouth. This salty flavor is what makes it difficult to take on a hot day. It is also what makes it so good for cooking. Many people rely on it to add a briny taste to their salads and soups.

Fleur De Lis are made from seawater that has been filtered through copper pores in the clay. As the clay is being processed, the salt is separated out into its various components. Each of these different salts is then pressed together and formed into flakes. These flaked grains are then ground into a fine texture and fleur de sel is formed. The texture and taste can vary depending on what manufacturer uses what amount of salt and what kind of processing has gone into the salt.