As saltwater evaporates in special pools, the first blooms of salt are raked up and piled which makes this the first salt to dry, giving it a lovely fluffy texture and clean white color. In France it's called "flower of salt" for the blooms it makes on the water's surface. In Portugal it's known as "saltcream" because it rises like cream to the top of the water. The Algarve region of Portugal receives less rainfall than Brittany, France, and consequently produces a brilliantly white crystal that is light, crumbly and delicious. Salt harvesters hand-skim these delicate crystals formed at the top of the pan, using the same wooden implements that have been used for millennia. This is a wet sea salt and not intended to be put in a regular salt grinder. It is usually used as-is since the grain size is miniscule. Ingredients: Sea salt.
I was looking for a flaky salt and couldn't find it, but I wanted to get a finishing salt anyway. It's interesting because it is a wet salt, and it seems to have its own flavor besides just salt. We like it on toast!
This is a finishing salt that adds a “saltier” salt flavor than regular table or kosher salt without being overwhelming. I love the texture and the flavor on savory foods.
