The term refers to a type of salt that forms as delicate, thin crystals on the surface of seawater as it evaporates. This “flower of salt,” as the literal translation suggests, is carefully hand-harvested, a process that contributes to its distinctive properties and higher cost compared to common table salt. A small amount sprinkled on food enhances flavors, adding a subtle crunch and a burst of salinity.
Its value lies in its unique mineral composition and texture, differentiating it from mass-produced salts that often undergo processing and refining. The presence of trace elements like magnesium and calcium contributes to a more complex flavor profile. Historically, its production has been a labor-intensive craft passed down through generations in coastal regions known for ideal climatic conditions for salt ponds.
