Flos Salis – Algarve Seasalt

Seasalt Cooking

Cooking with Algarvian Sea Salt:

Harvesting seasalt

Flor de Sal is well-known to enhance the natural flavour of the food. But even people who slice truffels on their pasta would hesitate to dump a handful of it into the cooking water. Marisol ® selected two other Algarvian sea salt qualities that do the same job in terms of taste, for less expense:

Sal Tradicional

It is hand-harvested every 10 to 14 days with wooden rakes, sun dried and ground if necessary. A fine white quality that dissolves easily and is certified either by Certiplanet or by Nature & Progrès. Use it for all seasoning that goes right into cooked food, as a culinary salt for all kitchen purposes. There is hardly no difference in taste to Flor de Sal. Follow the link to Sal Tradicional below to find out more about this salt.

Sal do Mar

It is harvested mechanically once at the end of the season, then sun dried and ground according to the customer´s needs. This salt is the white alternative to French »Sel Gris«. Use it for all seasoning that literally goes down the drain: to cook pasta, potatoes and vegetables, for salt crusts and for curing fish or meat. Also recommended as a bathing salt for cosmetical and medical purposes.

More:	Ria Formosa
	Certified Quality
	Sal Tradicional

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