Fleur de sel with Ginger

The Nepalese ginger used in this mix is harvested by hand in the Mahabharat mountain range, at altitudes of 2,000m. Its sweet lemony flavours are deliciously refreshing with mashed sweet potatoes, King prawns, tomato salads or wok-fried vegetables. Ideal with sushi, sautéed pasta, duck with honey or poultry stock. 

Fleur de salt is the nectar of salty marshes !

The Malagasy salt workers collect the salt using a special wooden rake. The crystals of fleur de sel are finer than those of traditional sea salt. The fine light texture of fleur de sel means it dissolves quicker and blends more easily with all your dishes. Best used after cooking to maintain all the delicate aromas of the fleur de sel.

Fleur de sel benefits from the expertise of the salt workers and an ideal coastal climate with lots of sun and wind and little rain. A thin crust of white crystals forms on the surface of the salt ponds when the water evaporates due to the sun and the wind. The quality of this fleur de sel from Madagascar is due to the way it is carefully collected by the salt workers and how it is dried and stored. Fleur de sel is not harvested it is hand-picked !