Meaning 'flower of the salt', Cambodian fleur de sel is made by skimming only the top layer of salt crystals formed during natural evaporation of seawater. Most famously made in France for generations, fleur de sel is now made all over the world, with each region's salt carrying a unique flavor profile. This traditional and labor intensive process produces a rare and beautiful finishing salt for meats, veggies and sweets. Flakey, sparkly, and with a hint of sea breeze Cambodian fleur de sel is a gorgeous eggshell white that will add a burst of flavor to any special dish!
Contains: Sea salt.
- Origin: Kampot, Kingdom of Cambodia
- Tasting Notes: Salt, mineral, brine
- Pairs Well With: Kampot Black Pepper, pan seared meat or veggies, desserts
- Special Tips: This salt contains no anti-caking agents and is moister than kosher salt; keep it tightly sealed, particularly if you live in a humid climate. Sprinkle on foods directly before serving as the flakes dissolve quickly!