Aegean Fleur de Sel (Pyramid Flakes)

Aegean Fleur de Sel forms naturally under the hot sun that hits the sea water in salt pans. As the water evaporates, delicate crystals are left behind that resemble tiny pyramids. Flowers of the sea they became known as, hence the name Fleur de Sel. These days, the salt comes from the same water of the Mediterranean, but goes through evaporation in special tanks. The water gets warmer and warmer until the salinity and temperature are perfect and the salt pyramids start to form. These must be harvested carefully to maintain as much of their form as possible.

Aegean Fleur de Sel is just one of many Fleur de Sel type salts. The region they come from determines the saltiness and flavour. The Greek salt here has a medium sodium flavour and is milder than Indian but stronger than Cypriot Fleur de Sel. This is a great finishing salt due to the fascinating flake shapes, adding visual interest, a delicious flavour and a little crunch to your foods. You can grind it up or use in a pestle and mortar if you need to, but we prefer to use it as it is! Other salts we have include Pink Himalayan Salt, Cubic Halit Salt, Persian Blue Salt, Coarse Sea salt and more.

As with any salt, use a little at a time to get the level of seasoning you want. It’s easy to add more but can be difficult if not impossible to take it out again.