Origin and cultivation of natural fleur de sel from Madagascar
Madagascar fleur de sel is an exceptional product, hand-harvested in the Ifaty saltworks on Madagascar’s south-west coast. This region, bathed by the Indian Ocean and benefiting from a tropical climate, offers ideal conditions for the production of high-quality sea salt. Madagascar fleur de sel is harvested using ancestral know-how handed down from generation to generation. Salt producers use traditional techniques to preserve the purity and natural qualities of salt. Madagascar fleur de sel is distinguished by its fine, crunchy texture, pearly white color and lightly salty, iodized taste. Its high mineral and trace element content makes it a highly nutritious product. Natural fleur de sel from Madagascar offers a unique flavor, both sweet and slightly salty, with subtle marine notes. Its delicate aroma is enhanced by a hint of bitterness, giving it an inimitable personality.
Ancestral know-how
Madagascar fleur de sel is a fleur de sel produced from sea salt extracted from the salty waters of the Grande Île’s salt lakes. Hand-harvested, it is considered one of the finest and most precious qualities of salt available. The taste is mild and light, with light floral and saline flavors. It is highly prized for its delicate flavor and finesse and is perfect for balancing dishes and is very useful for spicing up the flavors of sauces, soups and vinaigrettes.
Directions for use
Fleur de sel naturel de Madagascar should be stored in a cool, dry, dark place. Madagascar fleur de sel is a powerful ingredient. It is therefore important to use it sparingly. Start by adding a pinch to your dish and gradually increase according to your taste. Madagascar fleur de sel is rich in sodium, potassium, magnesium and calcium. Fleur de sel naturel from Madagascar is not recommended for people with high blood pressure.
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