It is composed of the first salt crystals that are formed and float on the surface by the sea water evaporation in the salines. These lightweight and delicate crystals are collected daily by hand before they become thicker and deposit themselves in the bottom of the saline passing into integral sea salt.
The market price of the salt flower is higher than the traditional integral sea salt, this is due to the fact that very specific climatic conditions are required for its harvesting which is done manually. The productive time of the salt flower is usually short, about three months a year, which prevents large quantities from being produced.
This is a handmade product, it doesn’t go through any industrialization process, it doesn’t receive any chemical additives, nor any washing after its harvest. The salt flower retains all the nutrients that nature offers it.
However, like integral salt, the salt flower has sodium, so it should also be consumed in moderation.
According to experts, the salt flower has an intense taste and an ability to arouse the flavors of the dish, allowing a more pleasant taste. The recommendation is to use it after the confection of the dish, before serving, to adjust the seasoning and keep all the ingredients intact for our organism. If cooked, at high temperatures, it will make disappear or transform, some of the ingredients offered by the salt flower.
This text is an awareness. According to the season of the year and the moment in which you are, it is up to each one to feel if they should consume this food. The dosage and frequency depend on the nature and physical condition of each Human Being.