Flower of salt: Difference between revisions
Jump to navigation
Jump to search
m (→Bulkh) Tags: Mobile edit Mobile web edit Advanced mobile edit |
mNo edit summary Tags: Mobile edit Mobile web edit Advanced mobile edit |
||
| Line 2: | Line 2: | ||
{{Infobox food | {{Infobox food | ||
| name = ''Fleur de sel'' | | name = ''Fleur de sel'' | ||
| image = | | image = | ||
| caption = Formation of floating ''fleur de sel'' crystals to be collected by ''paludiers''. | | caption = Formation of floating ''fleur de sel'' crystals to be collected by ''paludiers''. | ||
| alternate_name = | | alternate_name = | ||
| Line 37: | Line 37: | ||
| other = | | other = | ||
}} | }} | ||
'''''Fleur de sel''''' ("flower of salt" in [[Burgoignesc language|Burgoignesc]]) is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. ''Fleur de sel'' has been collected since ancient times, and was traditionally used as a purgative and salve. It is now used as a finishing salt to flavor and garnish food. | '''''Fleur de sel''''' ("flower of salt" in [[Burgoignesc language|Burgoignesc]]) is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. ''Fleur de sel'' has been collected since ancient times, and was traditionally used as a purgative and salve. It is now used as a finishing salt to flavor and garnish food. | ||
==Name== | ==Name== | ||
''Fleur de sel'' is a play on '''affluerer le sel'', [[Burgoignesc language|Burgoignesc]] for "the coming up to the surface of the salt". But it is also a nod to the light, flower like texture of the salt itself. Because it is scraped from the salt marsh like cream from milk, ''fleur de sel'' has been called "the cream of the salt pans." It is also called "the caviar of sea salts." | ''Fleur de sel'' is a play on '''affluerer le sel'', [[Burgoignesc language|Burgoignesc]] for "the coming up to the surface of the salt". But it is also a nod to the light, flower like texture of the salt itself. Because it is scraped from the salt marsh like cream from milk, ''fleur de sel'' has been called "the cream of the salt pans." It is also called "the caviar of sea salts." | ||