“All natural, pure, unrefined and delicate as any of the other salts. Its name “Fleur de sel” comes from the ancient Greek “Anthos Alatos”. No need to question why this luxurious, clean-tasting crystals surprise chefs and food professionals. Its velvety flavor and moist texture work miracles as finishing salt on meat, salads, potatoes, eggs, vegetables, among others.
It is skimmed off from the salt ponds of Messolonghi, by hand. This area is unpolluted and environmentally protected by the Ramsar Treaty.