Flor de Sal
Xalte, the flor de sal of Colima: the fine crystals that form on the surface of the salt flat and are gathered by hand. It comes in a black ceramic salt cellar made by artisans in Morelos.
- Heat
- No heat
- Pairs with
- Grilled meat · Tomato · Chocolate · For finishing a dish
- Weight
- 110 g
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Its story
Xal is salt; te comes from teotl, god, in Náhuatl. The salt of the gods. Flor de sal is the finest part of the salt flat: a layer of crystals that forms on the surface when sun, air and sea water agree, and that has to be gathered by hand before it sinks. It happens only about two months a year. That is why it comes in black ceramic handmade in Morelos, and why you do not cook with it: you finish the dish.
How to use it
Never over heat: always at the end. A few crystals over a freshly sliced steak, a tomato with oil, an egg, a brownie or vanilla ice cream. It melts slowly and it crunches.
Pairs with
- Grilled meat
- Tomato
- Chocolate
- For finishing a dish
