The red saffron threads of this mix has troubling aromas of cedar, pepper and flowers, releasing warm yet gentle strength. It is craved after by food buffs and a MUST have for chefs in search of Michelin stars. This mix of fleur de sel from Ifaty (Madagascar) and precious saffron threads from Iran will enchant fruit salads, oven-roasted veal, Saint Maure goat’s cheese and grilled fish fillets. Fleur de sel is a gentle companion for the Iranian red gold, releasing its delicate flavours and aromatic strength.
Best used after cooking to maintain all the delicate aromas.
Fleur de sel is the nectar of salty marshes !
The crystals of fleur de sel are finer than those of traditional sea salt. The fine light texture means it dissolves quicker and blends more easily with all your dishes. This fleur de sel benefits from the expertise of the Malagasy 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.
|Shelf life||5 years|
|Ingredient||Fleur de sel, saffron|