Notes

Fleur De Lis - Beauty And Health
Fleur de sels are one of the oldest salts still used today. Dating back to historical times as early as the 7th century, this ancient mineral is still widely used in salt making today. In fact, it is considered a precious gemstone in the French language. Fleur de sels are also referred to as flor de siels, and are harvested in many countries throughout the world.

Fleur de sels are formed as an evaporated sea foam, and are mined primarily in the western part of France, the Netherlands, Italy and Switzerland. When they are extracted from the waters, they are collected by a process called sieving. During this process, fine crystalline material which includes zinc, iron and aluminum is separated from the water. After separation, fleur de sel is collected along with other minerals which help to refine the gemstone into a usable salt for use in table salt or sea salt.

The composition of fleur de sel ranges from light yellow to pale pink in color depending on the amount of minerals present, with a slightly bitter taste. Due to its molecular structure, this mineral easily fuses with other minerals present in sea water, especially sea salt. Because of this it has the ability to change its chemical properties when stored for years in seawater, sometimes reducing in concentration of minerals as it ages. Its price varies depending on the amount of minerals which are harvested from the seawater, and is largely dependent on supply and demand in the area where it is harvested.

The light yellow color of fleur de sel is attributed to ferric oxalate and ferrous oxalate which are contained in the crystal during its development. The bitter taste comes from manganese and aluminum which are present during its production, although some studies have suggested that potassium and magnesium could also play a significant role in its bitter taste. It has a distinctive taste and is used to add complexity to salty dishes, although the saltiness of the final product depends mainly on the quality of the crystal during production, as well as the amount of processing done to prepare it for use in cooking and baking.

As the name suggests, fleur de sel's main crystal component is fleur de sel, a type of quartz which is mined in several countries around the world. It was first thought to have originated in France, although some suggest that it may have originally come from Brazil. In the 18th Century, it became popular in England but soon after lost popularity in America due to cheaper and easier availability of ordinary sea salt, which was much more desirable due to its improved taste.

The production of fleur de sel in the 19th century led to increased production of sea salt all over the world. Some of these salts were imported from foreign countries and some were locally produced. Production levels peaked during World War I when thousands of tons of the salt were excavated from the Dead Sea located in Israel. After the war, salt was again mined in various places around the world, particularly in Russia, Switzerland, Australia, Africa and South America.

During the 21st century, fleur de sel continues to be mined around the world, with production reaching its highest level since the beginning of the 20th century. The demand continues to increase in areas such as the United States, where it is used in everything from ice cream to bread. There is also a trend towards harvesting wild crystals rather than those harvested from the sea. These tend to have a better flavor and are generally harder to control and store, although some varieties can still be bought in the supermarkets. More recently, many health-conscious people have started using these salts harvested from the mountains of France for their own cooking needs, believing that the purity of the crystals makes them tastier.

Although the market has continued to expand, the prices of fleur de sel are relatively stable, and prices are expected to rise in the coming years, mainly because of the rising demand in developing countries. Because the minerals found in the crystals taste bitter, salt makers often add sugar or other sweeteners to the product to make it palatable. However, the addition of sugar or other ingredients may actually have the opposite effect, causing the salt to become more sticky and salty. As more people become aware of the beauty of these crystals, they are likely to start buying it for home use, both to add flavor to their favorite dishes and to enhance the taste of sea water. The high demand for this salt by consumers in developed countries may also force manufacturers to come up with packaging materials that can make the crystal more attractive to buyers.
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