Fleur de sel is a gourmet product that chefs use to enhance the flavor of all kinds of dishes; however, what do you know about this type of salt?

On the one hand, it is worth mentioning that obtaining it is part of a very complex process because once salt crystals form on the surface of the sea, they are collected by hand and do not go through any industrial process. Because it is produced in specific climates, fleur de sel is only made in Mexico, France, Spain, Portugal, Canada, and Chile.

Mexico and the production of fleur de sel

Although it is a quintessential French product, fleur de sel is now produced in other parts of the world, such as our country. In recent years, Mexico has become an essential commodity of fleur de sel, thanks to the Cuyutlán lagoon in Colima and the Ojo de Liebre lagoon in Baja California Sur, since they have favorable conditions.

Fleur de sel vs. regular salt

Unlike table salt or sea salt, fleur de sel is not white but somewhat grayish and less salty. One advantage of cooking with this type of salt is that it dissolves easily, making it perfect for giving the final touch to any dish. Still, it is worth mentioning that experts do not recommend seasoning with this type of salt and letting it boil, but add a touch of fleur de sel last.

Is fleur de sel healthier?

According to one of the world’s adleadingroducers of fleur de sel, this type of salt contains a more significant amount of nutrients and minerals, up to 84, including “iron, zinc, manganese, iodine, calcium, potassium, copper and fluorides”..”another benefit of this salt is that since it is collected artisanal and not processed, it is a much more realistic option since no additives are added.