Effortlessly elevate your favorite dishes with our edible flower jeweled flakey finishing salt

Hand harvested off the coast of Ile de Re, France
The delicate “flower of salt” (fleur de sel) is a prized sea salt, with a unique terroir that makes it an expensive and rare treat. Often considered the caviar of salts, this gourmet garnish is known for its melt-in-your-mouth texture and delicate flavor.

Unlike regular evaporated salt, which contains sodium chloride, fleur de sel is rich in calcium and magnesium, which provide a light, salty flavor that makes it more appealing to those with dietary restrictions. Its mellow texture also helps lower blood pressure, which in turn reduces your risk of heart disease.

Why it’s so special

Because the conditions have to be just right for this specific kind of salt to form, it can be hard to get. Rather than being agitated by boiling, it’s evaporated under the influence of wind and the sun in a series of specialized pools, called salt pans.

How it’s made

Like a flower, the pyramid-shaped crystals that make up fleur de sel rise to the surface of the water during the evaporation process. The resulting crystals are delicate and can only be carefully collected by hand, using a tool that looks like a butterfly catcher.

How to use it

It can be used as a garnish, sprinkling on meat, shellfish, and vegetables. It should be sprinkled on just before serving, as it can melt and affect the overall flavor of your dish. To help prevent this, use the three-finger pinch technique when sprinkling it on your food: with your index finger, scoop up the salt, then hold your middle and ring fingers together to clump it and push it onto your dish.