Sea salt: difference between whole salt, iodized salt and fleur de sel

Sea salt is naturally derived from the evaporation of seawater in salt pans. In commerce, sea salt is named according to some specific characteristics of the product that differentiate its organoleptic properties and processing methods. Let's look at the differences between whole sea salt, iodized salt and fleur de sel to try to make a more informed choice as consumers.

What is whole sea salt

Whole sea salt is a salt extracted from the sea through the evaporation of water. The adjective whole is attributed to it because of the processing methods with which this salt is produced.

On supermarket shelves we often find hyper-refined salts, bright white in color. These properties are not natural, but are the result of the purification processes of rock salt. Rock salt is in fact extracted from quarries and refined to eliminate metal residues (copper, lead, mercury) that can be harmful to health. This salt is also enriched with additives that counteract the absorption of humidity by the product.

The difference with whole sea salt is very evident. Whole salt extracted from the sea is an unrefined salt, washed with the same waters of the salt mines, which does not undergo chemical processes or the addition of additives.

It is a pure sea salt that naturally preserves trace elements beneficial to health, such as magnesium and potassium.

What is iodized sea salt

Iodized salt is a salt that can be either sea salt or derived from rock salt. In both cases, the salt is added with iodine. The addition of this element is very important for human health as our body requires certain quantities of iodine for its correct functioning.

The use of iodized salt is usually linked to medical reasons. In children, iodine deficiency can lead to delays in mental development, while in adults it is linked to thyroid dysfunction. It is therefore always advisable to consult a specialist before using iodized salt based on your health conditions.

What is Fior di sel

Fior di sale marino is the first salt to be born in the saltworks.

It is formed inside the salting tanks, the last tanks of the Salina, from which the sea salt will be extracted at the end of the process that began months before. When the crystallization of the salt begins in these tanks, the surface of the water is covered with a first transparent layer of crystals. This layer compacts and forms an opaque and fine "blanket" on the evaporation tanks.

The thin layer of sea salt, also called "Neolo", has a sealing effect with the consequence of plugging the tank and stopping the evaporation process of the water in the tank. For this reason, the neolo is broken and dragged to the edges of the tanks to allow the water to continue the evaporation process. The salt crust, now broken, is delicately collected from the surface of the water, forming the so-called Fior di sale.

Fior di sale is therefore an intermediate product in the production in the salt mines. It is a salt collected in small quantities and for a shorter period of the year (it is possible to extract it from the tanks only in the month of June, before it falls to the bottom). Due to these production characteristics, it is rarer to find.

For use in the kitchen, Fior di sale is a very useful ingredient, with a more delicate taste and without the bitter aftertaste of traditional sea salt. For these properties, it is highly appreciated in gourmet cuisine for delicately seasoning, even desserts.

Fior di sale is excellent in its flavored variants. Given its delicacy and perfect aptitude for flavoring, it is often combined with strong ingredients (such as chili pepper) or refreshing citrus notes. It adapts to numerous combinations and makes each dish unique. Choose your favorite among the proposals in our shop.