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The difference between table salt and sea salt is table salt usually comes from salt that is mined, mineral deposits. Sea salt is the result of a process of crystallization of sea water, and to maximize the collection, traditional salt are divided into two parts – the evaporation and crystallization ponds. By the flow of seawater in the spring of Salina (green salt). The water flows through the evaporation zone, the larger of the two, in which solar energyThe energy to evaporate 80% of process water. From there the water flows in the area of crystallization, in which the salt precipitates.

First, the salt under the "microscope" Portuguese sea salt is pure white. Las Salinas on the beautiful Algarve coast, southern Portugal, were developed by the Romans. The structure that we visited, is outside the town Belamandil small. It 's a great example of this tradition back to life.

InHistorically, sea salt to preserve foods such as salted cod, herring, etc., used an important part of trade between the countries of southern and northern Europe. The importance of salt was so great that even Brazil Portuguese – then occupied the Netherlands – for sales transactions of salt.

In contrast to the industrial salt, the salt solution reaches the traditional area of crystallization Salinas at 150 g / l – not for the salinity of May, 250 g / l, andSalt begins to accumulate. This allows the macro and micro elements, which crystallized between 170 g / l and 250 g / l, as magnesium salts that crystallize after sodium chloride. This is similar to the aging of wine or other food that improves with time.

Contains over 75 minerals and trace elements that give the salt its unique taste and bouquet. Medical science has known for many years that these minerals for optimal functioning of the body.Sea salt is a good alternative to taking artificial mineral supplements.

The seed crystals are formed every day the hot surface of ponds crystallization of salt is Fleur de Sel (flower of salt to be). Filter material with a large spoon-like, close wallets thin layer of salt, floating in water. This was collected by the workers of salt for domestic consumption, and called him "the cream of salt" because the pan surface is obtained asCream floating in milk.

Fleur de Sel (Flor do Sal in Portuguese) is a fragrance, of course, highlights the flavors of food to the ideal product for the most demanding palates. Fleur de Sel with simple things, such as salads, fried eggs, fried potatoes, and the addition of Fleur de Sel after roasting the meat softer, juicer and more flavorful.

Number two, you look at the Fleur de Sel sea salt Guérande. A natural sea salt from Brittany France all. This is particularly hand Fleur de Selgathered in the city Guerande May to September. Guérande visited in late July. It 's the perfect place for a vacation, stop smoking.

The rough side of France, overlooking the Atlantic Ocean is untouched by tourists. The coast is beautiful: large rocks are piled up everywhere, many ways to enjoy a magnificent sea view. If you like food and travel, this is a place that will never be forgotten by the coastal towns ofSmall, charming restaurants with local cuisine and seafood.

The fields are Guérande long and narrow. A so-called "Artisan Marshes (salt harvester swept) the Head of evaporation of sea water to collect salt. And 'rich in trace elements, the taste of the complex balance of the sea and its minerals, is the extension of the fabric of small crystals with a little gray / pink. Like the Portuguese Fleur de Sel, sea salt is usually used to complement a dish as a spice,More than just a spice.

The number 3 is the Hawaiian Red Sea Salt
What is the color red is? The reason for this is that during the extraction Alaei "It 's the added salt. The result is a light orange / brown color results for salt, all bland and not smell good. The addition of" Alaei increases significant benefits of this salt be provided. "Alaei consists of over 80 different minerals, not to go.

In ancient Hawaii, the islandKauai hours volcanic red clay Alaei called "known" Sea Salt, if a heavy rain, the red mud seeping into the sea by rivers of Kauai. When this red ocean water was trapped in tide pools, created Alaei Hawaiian Red Sea Salt evaporation.

According to the Hawaiian salt "Alaei Tues tastes much better than any other white salt, including the" Fleur de Sel from France or Portugal, but after a test at home, I decided that I like the three sea salt. The taste is threedifferent, and here is what I do with them:
– Salads, sauces, white fish, vegetables, fried egg – or Portuguese sea salt from Hawaii
– A meat dishes such as grilled chicken, ribs and fries – salt Guérande Tues
– Fatty fish such as salmon, mackerel, herring – - Guérande or sea salt Portuguese

Then prove to yourself and let me know what you think.

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