Flor de Sal Gourmet Salt, Belamandil, 8.8-Ounce Packages

Flor de Sal Marisol’s flower of sea salt from the Eastern Algarve´s traditional salt works is what is called Fleur de Sel in France, in Portugal also known as the cream of the salt pan: lamellous, flaky crystals forming a thin and shiny layer that floats on the surface of the brine. Skimmed off by hand every day in good weather conditions and simply sun dried before packaging, this finest sea salt brings its delicate, slightly sweet flavour to carpaccios, salads and all prepared dishes. The ‘caviar of salt’ is harvested by hand in the Algarve region; Flor de Sal is a delicate salt, with a delicious aroma. Flor de Sal is collected in the Portuguese salt gardens where the River Ria Formosa meets Tavira in the Algarve, by Rui Simeao, whose family has harvested Flor de Sal for five generations. The salt crystallizes on top of the salt pans and into a fine layer that looks like a flower. The delicious crystals can only form on hot sunny days, when there is no wind. It is only the first harvest of the pans, which makes it the true, premium quality Flor de Sal. The result is a pure white salt that is soft, as opposed to sharp, as well as being rich in minerals. The ‘Flower of Salt’ is highly favored by chefs and gourmet cooks the world over, as the exquisite bouquet enhances the taste and aroma of all food. Crumble it between the fingers and sprinkle it over good food. A favorite with gourmet chefs, Flor de Sal is the perfect finishing salt – sprinkle a little over a meal before eating. It is the icing on the cake

Quick facts

  • 100% Natural
  • Hand-Harvested
  • Gourmet Sea Salt
  • Slow Food Award Winner

Top reviews

Something more than just NaCl

Our household consumes very little salt as such (other than the salt that is included in other substances such as soy sauce). For the “big jobs” (brining a turkey, for example), we use Diamond Kosher salt, but for SEASONING we have for the past decade or so used only Belamandil Flor de Sal. Where taste is the paramount criterion, we have found no equal to Portuguese Flor de Sal.

As with other sea salts where the place of harvesting is specifically designated, such as Fleur de Sel from the region around Nantes, France, or Maldon salt from Britain, or Trapani salt from Sicily, it is the components of the salt that are not sodium chloride (NaCl) that distinguish Flor de Sal from other seasoning salts. Although nothing has been added by human hands to the Flor de Sal that has been harvested from the ocean, at least four percent of Belamandil Flor de Sal comprises minerals that are not NaCl, and that four percent makes all the difference. In case your mind’s eye conjures visions that the non-NaCl component is the garbage that you may have seen dumped into the Mediterranean, put your fears to rest. The coast of the Algarve region of Portugal, where Belamandil Flor de Sal is harvested, is on the Atlantic side of the Straits of Gibraltar, a part of a very large and self-healing Atlantic Ocean ecosystem.

Also, like the French Fleur de Sel, the Portuguese Belamandil Flor de Sal is only the “flower” of the salt, skimmed from surface blooms, rather than, as many sea salts are, evaporated from large quantities of sea water that have been scoured from varying depths of the ocean. Flor de Sal’s surface blooms have been exposed to direct unfiltered sunshine (they disappear in rainstorms), a natural purifying process. The process causes the salt to form small thin wafers rather than clumpy amorphous granules, and that shape causes the Flor de Sal to have a tactile but quickly yielding crunch that is very different from chomping down on grains of ordinary table salt.

As gourmet foods go, Flor de Sal is a great bargain. For the price of only enough gasoline for a very few days of an urban commute to work, you can buy more than a full pound of Flor de Sal, which will go a LONG way. You will enjoy the Flor de Sal much more than the commute, I guarantee you.

NumbersSeneca Rocks, WV

Flor de Sal, the cream of salt from Portugal

Fleur de Sel, known in Portugal as Flor de Sal, is hand-harvested, in the Algarve region of Portugal. During the harvest process, the first layer produces the finest and most mineral-rich crystals, to ultimately be used, not during the cooking process, but to season dishes prior to serving. Flor de Sal is used to greatest effect with simple dishes and foods that will accentuate its unique sweet and creamy flavor. In days gone by, Portuguese salt workers referred to Flor de Sal as “salt cream,” as it was (and is still) collected from the salt pan (salina) surface as cream is from the milk). The second (called Gray Salt) and subsequent layers are coarser and less pure in flavor and color. These subsequent layers, however, still produce hand-harvested sea salt, as with our Sal Marinho Tradicional. These salts are superior to processed salts in terms of purity and taste.

The taste difference between Flor de Sal and lower grades of salt can be compared to the difference between pure, high-grade maple syrup and corn-syrup-based artificial pancake syrups. Most people who have tried maple syrup never want to go back to eating the artificial syrups because the real maple syrup has a subtle and rich flavor, which artificial syrups totally lack. Likewise, Flor de Sal has a rich, creamy, sweet flavor (and melts on your tongue). It also contains trace minerals needed for good health such as magnesium, iron, calcium and potassium.

VeronaDeaver, WY