Fleur de sel Yuzu
Fleur de sel Yuzu

Fleur de sel Yuzu

Country of origin Madagascar
Article blog Discover our articles on our blog http://www.terreexotique.fr/blog
Storage conditions Keep away from heat, moisture and light.
Allergen allergen free
DLUO 5 years
Ingredient Flower of salt, zest of yuzu
Nutritional Info

Nutritional value
per 100 g

Calories: 0 Kcal
Fat: 0 g
AGS: 0 g
Sodium: 38.76 g
Carbohydrates: 0 g
Sugars: 0 g
Fibers: 27 g
Protein: 0 g
Calcium: 2%
Iron: 2%

€9.95 Unavailable

This association of fleur de sel and yuzu offers you many surprises! It gives freshness and bitterness to your summer salads and seafood.

Yuzu is a citrus fruit close to lime whose zest associated with the fleur de sel refreshes chocolate desserts, shrimp salads and seafood tartares. This mixture of fleur de sel from Madagascar and yuzu will be a perfect match for white fish. falafel, mashed sweet potatoes or chocolate desserts.

To try absolutely in a short pastry!

The zest of yuzu, used in the making of this mixture, comes from Japan. This Japanese fruit, which looks like a small lime, is harvested in October in Japan's Koshi prefecture. Its taste, similar to that of mandarin and yellow grapefruit, blends perfectly with Madagascar's fleur de sel.

The flower of salt, salt marsh nectar!

The fleur de sel crystals are more delicate than the coarse salt crystals. The lighter, finer texture of the fleur de sel makes it easier to penetrate food and dissolve faster. It is important to use it after cooking to avoid denaturing it.

The fleur de sel from Madagascar is the result of delicate craftsmanship and ideal climatic conditions: a large amount of sun and wind. It is at the surface of the Ifaty saltworks that this thin layer of white crystals forms, during the evaporation of water, under the combined action of sun and wind.

MUSEES, Musée du Quai Branly Jacques Chirac

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