{"id":6047,"date":"2020-12-02T17:06:55","date_gmt":"2020-12-02T17:06:55","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/flor-de-sal\/"},"modified":"2023-02-27T11:18:09","modified_gmt":"2023-02-27T11:18:09","slug":"sea-salt-flower","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/products\/sea-salt-flower\/","title":{"rendered":"Sea Salt Flower"},"content":{"rendered":"\n
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Sea salt flower (Flor de Sal) is made of delicate crystals that, on special days in which sun, wind and humidity are perfectly aligned, form on the surface of the salt pans.<\/p>\n

Its fragility requires a meticulous and artisanal harvest. It\u2018s a unique relic made famous by chefs looking for an unprocessed product grown in the precepts of biological culture. It was first presented by France, setting the tone for other countries and places linked to salt production, such as Castro Marim, to do the same. Lighter and more delicate than sea salt, \u201cFlor de Sal\u201d is the final touch to finished dishes – whether salads, roasted meats, vegetables, or desserts – and a key ingredient in awakening the flavour of food.<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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F\u00e1bio Domingues<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Algarve<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Sea salt flower (Flor de Sal) is made of delicate crystals that, on special days in which sun, wind and humidity are perfectly aligned, form on the surface of the salt pans.<\/p>\n

Its fragility requires a meticulous and artisanal harvest. It\u2018s a unique relic made famous by chefs looking for an unprocessed product grown in the precepts of biological culture. It was first presented by France, setting the tone for other countries and places linked to salt production, such as Castro Marim, to do the same. Lighter and more delicate than sea salt, \u201cFlor de Sal\u201d is the final touch to finished dishes – whether salads, roasted meats, vegetables, or desserts – and a key ingredient in awakening the flavour of food. <\/p>\n","protected":false},"author":1,"featured_media":6048,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[528,529,306,487],"tags":[],"acf":[],"yoast_head":"\nSea Salt Flower - The Art of Tasting Portugal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/products\/sea-salt-flower\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sea Salt Flower - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Sea salt flower (Flor de Sal) is made of delicate crystals that, on special days in which sun, wind and humidity are perfectly aligned, form on the surface of the salt pans. Its fragility requires a meticulous and artisanal harvest. It\u2018s a unique relic made famous by chefs looking for an unprocessed product grown in the precepts of biological culture. It was first presented by France, setting the tone for other countries and places linked to salt production, such as Castro Marim, to do the same. 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It\u2018s a unique relic made famous by chefs looking for an unprocessed product grown in the precepts of biological culture. It was first presented by France, setting the tone for other countries and places linked to salt production, such as Castro Marim, to do the same. Lighter and more delicate than sea salt, \u201cFlor de Sal\u201d is the final touch to finished dishes - whether salads, roasted meats, vegetables, or desserts - and a key ingredient in awakening the flavour of food.<\/p>\n<h3>Related with this product<br\/><\/h3>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6047"}],"collection":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=6047"}],"version-history":[{"count":3,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6047\/revisions"}],"predecessor-version":[{"id":14296,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6047\/revisions\/14296"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/6048"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=6047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=6047"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=6047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}