Notes

Does Fleur De Semillon Taste Better?
Fleur de sels are a salty mineral that forms when a thin, translucent crust forms on the top of cooled seawater while it evaporates into the atmosphere. Fleur de sels has been mined since prehistoric times, and has long been used as both a purgative and healing salt. Today, it is often used as an additive to flavor and embellish food, particularly foods that are served cold, as well as in cooking and baking recipes. During the Middle Ages, it was frequently used in medicines. Its other historical uses include as an antiseptic and antibiotic.

Salt treatment is based on two principles. First, the minerals in fleur de sel add moisture and elasticity to the skin, thus preventing it from cracking. Second, the dry salt releases minerals, which hydrate the skin. Both of these effects make the skin feel smoother and softer. This also helps to draw out moisture from the body, which can be a key source of moisture loss for people who sweat a lot.

When minerals evaporate, they are carried away by the wind. As the water evaporates, the fleur de sel flakes become lighter as time goes on. Because the water content in the air is low, this means that the flakes are constantly floating in the air, with their bottom edges touching the water's surface almost constantly. As the flakes float, they become heavier. The weight of the flakes continues to rise until they fall to the base of the ocean, where they are picked up by fishermen and brought back to shore.

Because fleur de sel is salty in its taste, when sea salt is added to it, the result is a salty texture. This texture is very unique among mineral moisturizing skin products. Most products have a sandy texture, because sea salt tends to have a higher sodium concentration than other minerals. Not only does the texture change when the minerals are combined (due to the added minerals), but the flavor does as well.

The evaporation process mentioned above is what allows fleur de sel to have its light, delicate texture. In fact, most of its components come directly from seawater, as its name implies. Sea salt is the result of boiling the seawater and then filtering it through various different minerals. Most of the salt is eventually removed and refined, and it comes in different natural colors. The natural color of fleur de sel is grey-brown, because the salt spring was located in the French Alps.

When the water evaporates, the process continues the same way. As the water evaporates, part of the liquid seeps into the earth and stays there. Part of the salt remains above the water evaporating, while part of the liquid goes back into the seawater and becomes part of the air surrounding it. As the liquid passes through the soil and rocks, some of it escapes into the air, while some gets absorbed into the soil and stays there, or gets carried away by water and becomes part of the soil particles.

So how does fleur de sel maintain its distinctive flavor even after it has evaporated? Part of the answer lies in the nature of fleur de sel and its evaporation process. The flavor is maintained because some of the salt remains above the water, as part of the minerals. Part of that salt goes back into the soil to become part of the soil, and part of that mineral remains in the air, or seeps into the water vapor to become part of the salty air.

Fleur de sels are the saltiest and most concentrated form of salts, so they must be treated carefully if they are to retain their flavor for longer than a few days. Deionization or neutralization is the general procedure used to treat fleur de sel to remove any excess salt and to make sure the flavor remains. To do this, you need to boil the salt in deionized water, adding just enough water so that you don't get a full boil. Deionization kills any excess salt particles and makes the salt taste better.
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