{"product_id":"essenz-der-alpen-fleur-de-sel-im-keramiktopf","title":"Alpine Fleur de Sel in a Ceramic Pot","description":"\u003ch2 id=\"speakable-headline\"\u003eAlpine Fleur de Sel, the salt flower from Tyrol\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAlpine Fleur de Sel by Essenz der Alpen is the delicate salt flower made from natural Tyrolean brine, hand-skimmed from the surface of the brine. A pure finishing salt from the Alps, not sea salt from the ocean – the delicate flakes in the 70g ceramic pot belong on the finished dish, not in the cooking water.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAlpine Fleur de Sel\u003c\/strong\u003e is the finest salt from Essenz der Alpen; it is the top, wafer-thin layer of crystals that forms on the natural brine in calm air and is carefully skimmed off by Johanna Jenewein. Unlike classic Fleur de Sel from the sea, it comes from a protected brine deep in the Tyrolean Alps, far away from the salt and microplastics of the oceans. Let the flakes melt on your tongue, and you will understand why it is called the flower of salt.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate flakes with a fine crunch\u003c\/h3\u003e\n\u003cp\u003eAlpine Fleur de Sel consists of large, irregular salt flakes that crunch quietly on the first bite and then slowly melt on the tongue. A salt to see and to hear.\u003c\/p\u003e\n\u003cp\u003eThe flakes are delicate, crunchy, and mineral-rich, moister and more complex than ordinary table salt from a mill. It is precisely this short crunch, followed by the slow melting, that makes it a favorite among many chefs. It doesn't just season through; it sets an accent, a small crystalline highlight on every single bite. Suddenly, you taste your food more attentively.\u003c\/p\u003e\n\n\u003ch3\u003eAlways on the finished dish, never in the cooking water\u003c\/h3\u003e\n\u003cp\u003eFleur de Sel is a finishing salt; you sprinkle it over the finished dish just before serving so that the crunch and shape of the flakes are preserved.\u003c\/p\u003e\n\u003cp\u003eA juicy steak, a fried egg, tomatoes with olive oil, or warm focaccia visibly carry the flakes on their surface. It is also a pleasure on sweet things, on caramel, dark chocolate, or a butter cookie, where the little crunch of salt wakes up the sweetness. For cooking and salting pasta water, rather use the coarser \u003ca href=\"\/en\/products\/essenz-der-alpen-alpensalz-im-keramiktopf\"\u003eAlpine salt\u003c\/a\u003e, and for meat and game, the aromatic \u003ca href=\"\/en\/products\/essenz-der-alpen-zirbensalz-im-keramiktopf\"\u003eStone Pine salt\u003c\/a\u003e is worth it. You can find more under our \u003ca href=\"\/en\/collections\/salz\"\u003esalt specialties\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eHand-skimmed from the brine surface\u003c\/h3\u003e\n\u003cp\u003eIn the pan saltworks in Hall in Tyrol, Johanna Jenewein has been boiling natural Alpine brine since 2020, and only the most delicate crystal layer becomes the salt flower.\u003c\/p\u003e\n\u003cp\u003eAt the right temperature and in calm air, fine crystal flakes—the salt flower—form on top of the brine. It is skimmed off by hand before it sinks and only gently dried so that it retains its shape and slight residual moisture. The original salt for this is stored uncontaminated deep under the Alps, far from the seas. You can taste this patience later on your tongue.\u003c\/p\u003e\n\u003cp\u003eThus, a good 5 years after the first boiling attempts, a 100% pure Alpine Fleur de Sel is created that exists in this form only here. Seeking the special in tradition and bringing it back to the table in a new way is her leitmotif, as Johanna likes to emphasize. That is what craftsmanship tastes like.\u003c\/p\u003e\n\n\u003ch3\u003eBetween the fingers and always at the end\u003c\/h3\u003e\n\u003cp\u003eAlways sprinkle the delicate flakes between your fingers and always at the end so that they do not melt prematurely. A small pinch is enough, because the large crystals season precisely and intensely, so the 70 g lasts surprisingly long.\u003c\/p\u003e\n\u003cp\u003eStore in a dry and sealed place, then the delicate residual moisture is preserved, and the empty ceramic pot can live on as a salt cellar or storage jar. As a small gift for connoisseurs, the pot makes an impression anyway. A slice of avocado with good olive oil shows the interplay of crunch and slow melting particularly clearly. Feel free to take a look around \u003ca href=\"\/en\/collections\/essenz-der-alpen\"\u003eEssenz der Alpen\u003c\/a\u003e. It hardly gets any more noble than this.\u003c\/p\u003e","brand":"Essenz der Alpen","offers":[{"title":"70 g","offer_id":53071569027406,"sku":"047EDA0220","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/essenz-der-alpen-fleur-de-sel.jpg?v=1750984232","url":"https:\/\/norgutes.com\/en\/products\/essenz-der-alpen-fleur-de-sel-im-keramiktopf","provider":"nur Gutes","version":"1.0","type":"link"}