Flor de Sal

Flor de Sal, Portuguese salt flower, hand-skimmed and sun-dried

Flor de Sal, Portuguese for salt flower, is the first and finest flaking in salt harvesting by the sea, delicately crystalline, skimmed off by hand and dried in the sun. The Portuguese counterpart to French Fleur de Sel impresses with a mild salt content, fine minerality and a characteristically crisp texture. A finishing salt that is too good for cooking and unfolds its full aroma the moment it meets the finished dish.

How to use

Crush the Flor de Sal between two fingers and scatter generously over the finished dish, over salad, tomato-mozzarella, grilled steak, fish fillet, carpaccio or prawns. A touch over fresh bread with olive oil turns a simple snack into an experience. It is also valued in patisserie, over dark chocolate, caramel and fine desserts, where it combines sweetness and salt in a unique way.

Good to know: always scatter on only after cooking. In the heat, Flor de Sal loses its crisp structure and the special crunch effect.

At a glance

• Portuguese Flor de Sal, hand-skimmed and sun-dried
• Mild in salt content, fine, mineral and crisp
• A finishing salt, scatter on only after cooking
• Also suitable for desserts, chocolate and caramel
• No additives, all natural

Goes well with

The French counterpart is our Fleur de Sel from Guérande, and tasting both salt flowers side by side is worthwhile. As an oil companion we recommend Franz Keller's grapeseed oil or a high-quality olive oil. On steak and meat, Flor de Sal combines wonderfully with our Förster's braising pot as a base seasoning.

Frequently asked questions

What is the difference between Flor de Sal and Fleur de Sel?
Both are the finest salt flowers. Fleur de Sel comes from France, above all Brittany, Flor de Sal from Portugal, such as the Algarve and Estremadura. Very similar in flavour, fine, mild and mineral, with slight regional nuances.

Can I use Flor de Sal for cooking too?
Technically yes, but it would be wasted. In the heat the salt flower loses its unique texture and crunch effect. As a finishing salt over the finished dish it unfolds its full potential.

How do I dose Flor de Sal?
Sparingly, a small pinch crushed between the fingers per portion is enough. It is more intensely perceptible than fine table salt because its structure works directly on the palate.

How do I store Flor de Sal correctly?
Dry, cool and well sealed. Salt easily absorbs moisture, so do not keep it above the stove or by the sink. With correct storage it keeps practically indefinitely.