Origin and cultivation of fleur de sel with combava from Madagascar
Fleur de sel au combava de Madagascar is an exceptional alliance between fleur de sel de Madagascar, harvested in the Ifaty salt flats, and combava, a citrus fruit native to Southeast Asia and grown in the Sambava region of Madagascar. Madagascar fleur de sel is a natural fleur de sel, hand-harvested in the Ifaty salt pans. Its fine, crunchy texture and slightly salty, iodized taste make it an exceptional product. Madagascar combava is a citrus fruit with a unique fragrance, lemony, spicy and slightly bitter. Its zest is used to flavor many dishes, salads and desserts.
Culinary use and benefits
Fleur de sel with combava from Madagascar offers a unique flavor and aroma, combining the delicate, slightly salty taste of fleur de sel with the spicy, lemony freshness of combava. Madagascar combava fleur de sel is a versatile ingredient that can be used in both savory and sweet dishes.
Directions for use
Fleur de sel au combava de Madagascar should be stored in a cool, dry place, away from light. Madagascar combava 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 combava fleur de sel is rich in sodium, potassium, magnesium and calcium. Fleur de sel with combava from Madagascar is not recommended for people with high blood pressure.
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