Fleur de Sel
Our origin-protected Fleur de Sel from the Kampot region is harvested by hand. From March to June, salt farmers pour seawater into the salt basins. Through the natural evaporation process, the sea salt crystallizes and the salt concentration increases from 25 mg per liter to 300 mg per liter. For us, only the top, extremely fine layer, the so-called “flower of salt”, is removed. The Fleur de Sel is delicate, light, crispy and pleasantly delicate in taste.
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Items 1 - 1 of 1