What is fleur de sel and what is it used for?

The 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 one hand, it is worth mentioning that obtaining it is part of a very complex process, as once salt crystals form on the surface of the sea, they are hand-harvested and do not undergo any industrial process. Since it is produced in very specific climates, fleur de sel is only produced in Mexico, France, Spain, Portugal, Canada, and Chile.You can also read: The power of seasoning in foods: how and when to do it?Mexico and the production of fleur de selAlthough it is a quintessential French product, fleur de sel is now produced in other parts of the world, including our country. In recent years, Mexico has become an important producer of fleur de sel, thanks to the Cuyutlán lagoon, in Colima, as well as the Ojo de Liebre lagoon, in Baja California Sur, as they have the suitable conditions.Fleur de sel vs. regular saltUnlike table salt or sea salt, fleur de sel is not white, but rather grayish and is also less salty. When cooking with this type of salt, one of its advantages is that it dissolves easily, making it perfect for adding the finishing touch to any dish, but it is worth mentioning that experts do not recommend seasoning with this type of salt and letting it boil, but rather just adding a touch of fleur de sel at the end.You can also read: Himalayan pink salt: why everyone talks about it and cooks with itIs fleur de sel healthier?According to one of the leading producers of fleur de sel in the world, this type of salt contains a higher 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 being harvested in an artisanal way and not processed, it is a much more natural option, as no additives are added.