Description
Petalos Salt Flakes are created by means of artisanal extraction from subterranean rivers, whereby the Petalos salt is deposited in saline ponds and dried by the Mediterranean sun and the Alicante wind
Removing the water through evaporation and conserving all of the minerals in the salt that had been dissolved by the water
Petalos Salt flakes have a cream almost translucent crunchy texture with medium Sodium Flavour
Produced in Spain
Grinder Use - Yes
Mortar and Pestle Use - Yes
Packed in a Unit that Handles - MUSTARD - SESAME - CELERY
Quick Reference
What is it?: Spanish salt flakes formed from subterranean brine and dried by Mediterranean sun and Alicante wind.
Flavour: Medium-strength, mineral and crunchy with translucent cream-coloured flakes.
Common uses: Crush over finished dishes or use in a grinder for a finer seasoning.
Pairs well with: Meat, fish, vegetables, salads, eggs and Spanish dishes.
Compare with: More substantial and mineral than very light sea-salt flakes, with a brine-fed rather than direct seawater origin.
Substitute: A crisp Mediterranean salt flake is the nearest replacement.
Storage: Keep sealed in a cool, dry place away from steam and moisture. For smoked or delicate finishing salts, close the pack promptly to protect their aroma and crystal texture.
Good to know: Petalos means petals: the broad flakes are the feature, so add them late if you want their crunch to remain.
