The difference between table salt and sea salt is that table salt generally stems from rock salt, which is mined from mineral residue. Sea salt is the result of a crystallization process of seawater, and in order to maximize the harvest procedure, traditional salt functions are divided into two parts – evaporation and crystallization ponds. Starting in the spring seawater flows to the Salina (salt gardens). The water goes through the evaporation region, the larger of the two, in which solar energy is used to evaporate 80 percent of their water from the procedure. From there the water flows into the crystallization place where the salt precipitates.
First salt up under the’microscope’ is your Portuguese pure white sea salt. The Salinas found along the beautiful coastline of the Algarve, in the south of Portugal, were created from the Romans. The facility, we seen, is located beyond the little town Belamandil. It’s a great illustration of this tradition was brought back to life.
In historic times, sea salt used to preserve food like salty cod, herring, etc. became a very important part of trade between Southern and Northern European nations. The significance of salt was so good, the Portuguese recovered Brazil – subsequently inhabited by the Dutch – by trading it .
Contrary to industrial salt pans, the salt alternative of traditional Salinas reaches the crystallization place at roughly 150 g/l and never leaves – by May the salt content has risen to 250 g/l, and salt starts to accumulate. This permits the macro and trace components that crystallize between 170 g/l and 250 g/l to form, including the magnesium salts that crystallize after sodium chloride. This is similar to the aging process of wine or another food items that gets better with time.
It contains more than 75 minerals and trace elements that give the salt its distinctive flavor and bouquet. Medical science has known for many years that these minerals are required for optimal body function. Sea Salt is a good choice to taking artificial mineral supplements.
The seeds crystals which form each day on the warm surface of the salt crystallization ponds will become the Fleur de Sel (flowers of salt). Employing a sizable spoon-like cloth filter, the employees gently harvest a thin layer of salt which floats on the water. This used to be gathered by the saltpan workers to their home consumption, and they also called it”the cream of salt”, as it’s gathered from the pan surface, such as cream floating on milk.
Fleur de Sel (Flor do Sal in Portuguese) includes a bouquet that naturally highlights food flavors, so is the perfect product for discerning gourmets. Use Fleur de Sel in easy items like salads, fried eggs, French fries, and adding Fleur de Sel after grilling makes the meat milder, juicer, and tastier.
An all-natural sea salt from Brittany, France. This specific Fleur de Sel is hand chosen from the city of Guerande between May and September. We seen Guérande at the end of July. It is the best place for a quit vacation.
The rugged part of France that faces the Atlantic is unspoiled by tourists. The shoreline is just stunning: big rock formations are piled everywhere, providing one many opportunities to enjoy the glorious view of the ocean. If you like food and traveling, this really is a place you will never forget due to the charming coastal cities with enchanting little restaurants serving local fish and food.
The salt fields of Guerande are long and narrow. A so called’artisan paludier’ (salt harvester) sweeps the top of the evaporating sea water to harvest the salt. It is rich in trace elements, the taste is the intricate balance of the sea and her minerals, the texture is that of little flaky crystals with slightly grey/pink colour. Such as the Portuguese Fleur de Sel, this sea salt is typically utilized to complete a dish, as a condiment, rather than a spice.
Number 3 is Hawaiian Red Sea Salt
Where does the reddish tint come from? The main reason is that through the harvesting procedure’Alaea is added to the salt. This gives it a slight orange/brown tint to the salt, which is completely tasteless and it doesn’t smell either. ‘Alaea is composed of over 80 different minerals that no other salts provide.
In ancient Hawaii, on the island of what is now Kauai, red volcanic clay called Alaea”met” Sea Salt when, during heavy rains, the reddish clay sediment seeped to the sea from Kauai’s rivers. When this reddish sea water became trapped in tidal pools, then evaporation generated Hawaiian Red Alaea Sea Salt.