Flor de Sal

Salt has a long and rich history in Mallorca, dating back to prehistoric times. The famous salt mines of Es Trenc, for example, were already in use in Roman times and have been a vital part of the local economy over the centuries.

During the Islamic domination of the island between the 10th and 13th centuries, salt production became a flourishing industry, as the Arabs had vast experience in advanced irrigation and water management techniques. The salt of Mallorca became well known for its quality, and the island became an important center for its trade in the Mediterranean.

With the reconquest of Mallorca by James I of Aragon in the 13th century, salt production continued to be a major economic activity. The salt mines were so valuable that, for several periods, they were under direct control of the Crown or the local administration to ensure that the benefits of their exploitation reverted to the common good.

In the 19th century, with industrialization, salt production in Mallorca underwent a modernization that increased its efficiency and production volume. The Es Trenc salt flats, in particular, became a landscape emblem of the island, as well as an ecosystem of great importance for the local flora and fauna, including several species of birds that migrate or reside on the island.

Today, the salt pans are not only places of salt production but also tourist attractions. The salt of Mallorca is highly valued, especially the “Flor de Sal“, which is harvested by hand and is known for its delicate flavor and texture. This gourmet salt is highly prized in high-end cuisine and is just one example of how an ancient resource continues to have relevance in Mallorca’s modern culture, connecting the island’s history with its present and future.

Flor de Sal is a gourmet sea salt that is harvested by hand from the surface of the salt flats before it sinks to the bottom. This artisanal harvesting method and subsequent sun-drying help it maintain a crisp texture and flavor nuances that are highly prized by chefs and gourmets.

The flavors of Flor de Sal may vary slightly depending on the region from which it is harvested, due to the different mineral and microalgae compositions in each location. Flor de Sal de Mallorca, for example, is known for having a subtle marine flavor and a slight hint of sweetness, making it exceptional for bringing out the flavors of foods without being overpowering.

In addition to the natural version, there are varieties of Flor de Sal combined with other organic ingredients that add distinct flavors and colors. Some of these varieties include:

• Flor de Sal with herbs: Ideal for grilled meats and vegetables.
• Flor de Sal with spices: Offers an exotic touch and can elevate simple dishes.
• Flor de Sal with citrus: Provides a refreshing touch, perfect for seafood and salads.
• Smoked Flor de Sal: It acquires a deep, smoky flavor that can add a new dimension to meat dishes or even certain cocktails.
• Flor de Sal with edible flowers: Adds a subtle floral aroma and visually embellishes the salt.

These different varieties allow Flor de Sal to be not only a seasoning but also a key ingredient that contributes to creativity and customization in the kitchen.