Mallorcan flor de sal: what it is and how to use it

Flor de sal is one of the most prized salts in the kitchen. In Mallorca it is mostly associated with the Es Trenc salt pans, in the south of the island. Here is what it is and how to use it.

What is flor de sal

It is the thin layer of crystals that forms on the surface of salt ponds in calm weather. Traditionally it is collected by hand before it sinks. Because the quantity is small, it costs more than ordinary sea salt.

Flor de sal and sea salt: the differences

• Harvesting: flor de sal is taken from the surface; ordinary sea salt is collected from the bottom.
• Texture: fine, crunchy crystals that do not dissolve all at once.
• Use: flor de sal is for finishing a dish; regular sea salt is for cooking.

How to use flor de sal

• On tomato, salads, eggs or grilled fish, when serving.
• On bread with oil, the base of pa amb oli.
• On roasted or grilled vegetables.
• Sparingly on caramel or dark chocolate, for the contrast between sweet and salty.

Do not use it in pasta water: it is best at the end, over the finished dish.

How to store it

In a dry place, well closed. Salt does not expire, but it can cake if moisture gets in.

Our flor de sal

• Flor de Sal d'Es Trenc natural, organic, in a tin.
• Flor de Sal d'Es Trenc Mediterranean, also organic.
• Flor de sal with orange from Fet a Sóller.
• All three together in the flor de sal trio pack.

Frequently asked questions

Is it healthier than regular salt?

The difference is in flavour and texture. It is also mostly sodium chloride, so it should be used in moderation.

Which dishes does it go with best?

Those where you want to notice the salt: fresh tomato, bread with oil, eggs and fish.

You can find more Mallorcan salt in our sea salt and condiments category, and the Mallorcan olive oils to go with it.