Sel Gris - grey salt
Sel gris means "grey salt" and is not skimmed from the water surface like "real" Fleur de Sel, but is recovered from the bottom of the almost dried saline. The salt gets its grey colour from the suspended clay particles in the salt crystals, algae (Dunaliella salina) and sediment particles. This results in a higher proportion of minerals and trace elements.
The taste of Sel gris is slightly less salty, but spicier than common salt. The soft salt crystals dissolve in the mouth, spreading their extraordinary flavour. Sel gris can be used to make a salt crust for fish, or can serve as a finish for fish and meat dishes.
Due to the residual moisture content which is higher than Hawaiian salt, we recommend a mortar for crushing, or alternatively a rust-resistant mill.
Shelf Life / StorageSpices lose some of their flavour through incorrect storage. Spices should be stored in a cool, dry, dark and airtight place.