Finishing Salts vs Coarse Salt
Choose the Right Type of Salt for Your Recipe. Understand the differences and when should you use each one.
Artisan Sea Salt
The Traditional Sea Salt is produced in small centennial salt evaporation ponds using ancestral methods. It is a 100% natural process without any processing using only sea water, solar energy and man work. The natural crystallization process is optimized so that most of the minerals present in the sea water are kept in the salt, making it a more complete salt from a nutritional point of view. After crystallization the salt is collected by hand and dried in the sun for a period of at least five days so that the remaining water evaporates, thus maximizing the percentage of magnesium and iodine present. The whiteness and humidity are unique characteristics of this salt. Obtained by natural crystallization and collected by hand by master salt harvesters, it is naturally white and additive-free. It preserves all the minerals contained in seawater, a natural source of magnesium, calcium and trace elements essential for the body’s balance.
The Caviar of
Salts
Literally “flower of salt,” fluer de sel is collected from tidal pools off the coast of Brittany, France. Paper-thin salt crystals are delicately drawn from the water's surface, much like cream is taken from milk. This can only be done on sunny, dry days with a slight breeze, and only with traditional wooden rakes. Because of its scarcity and labor-intensive harvesting, fleur de sel is the most expensive salt (five pounds will run you a cool $80), earning it the nickname "the caviar of salts."
Seasoning with style
Flavor is the obvious primary benefit that finishing salts give to recipes, but the texture and visual appeal they deliver often is just as important. Finishing salts are a simple tool for introducing welcome touches of seasoning, texture and aroma. the large, colorful crystals also make an eye-catching topping.
Finishing Salts vs Coarse Salt
Understand the differences and when should you use each one
