Fleur de Syrah Salt
Spicy, exotic, peppery
like Syrah, it pairs will with grills, lamb and mutton
It also works on a fresh spring salad with fresh squeezed lemon juice.
Add depth to your dishes with a pinch of Syrah salt.
Spice up your desires! Turn your simple dishes into little works of art and taste.
Have fun experimenting with different flavor marriages by letting your imagination run wild. Few pinches one of our wine salts can enlighten all your desires. A soup or mashed become a feast for the eyes and the palate. Your simple pasta dishes take an unexpected depth, as well as salads, stew and sauces. Feel free to experiment with your new salts.
These handmade artisan salts give your kitchen an air of novelty and originality!These salts are ideal for a successful presentation and a perfect balance.
An invention, born from an accident
In the Garonne River in the early 20th century, salt and wine was transported by small boats. One day, arriving in the port of Libourne, the sailors discovered that their cargo of wine had escaped from the barrels. The spilled wine soiled the pure white Fleur de Sel. Unable to sell the stained salt, they give it to Valentine Cornier, the vintners wife. Amused by the surprising color of this particular salt, she decides to add some spices and to use it to bring savor and originality into her meals.
Pascal Delbeck - a man with an extraordinary personality who signed numerous vintages at Bélair (Top Ranked Crus of Saint-Emilion) and who remains one of the most talented wine makers and tasters of his generation – wished to succeed his grandmother, to share these rich and varied flavors of wine salt with Taste lovers. This hand-crafted recipe is a family secret that matches natural sea salt of the Ré Island with wines from Pascal Delback's vineyards, and spices delicately mixed to the whole preparation in order to mark the different tasts characteristics of each varietal. The result is surprising!
Ingredients:
Fleur de sel and Syrah Wine
Fleur de sel ("flower of salt" in French; French pronunciation: [flœʁ də sɛl]), flor de sal (in Portuguese), or flor de sal (in Spanish and Catalan) is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. Traditional French fleur de sel is collected off the coast of Brittany, most notably in the town of Guérande (called Fleur de Sel de Guérande), but also in Noirmoutier, Île de Ré and Camargue.
Flor de sal also has a large production in Portugal, mostly in the Aveiro District and in the Algarve, being commercialized worldwide from the ancient salt production regions existing in this country, by traditional methods, with high certified quality standards. It is an artisanal food product. Due to its relative scarcity and its labor-intensive production, flor de sal (flower of salt/fleur de sel) is one of the most expensive salts.
Esprit du Sel Fleur de Sel is skimmed in summer from the thin surface layer of the salt pans, and then crystallizes under the combined action of the sun and the wind. This sea salt has an aroma of violets and it’s pink-tinged, translucent, and moist crystals dissolve like tiny snowflakes on the tongue, leaving a taste of the sea they came from. Also, the fine, flavorful crystals are very rich in magnesium and iodine.
Esprit du Sel is an exceptional fleur de sel that is produced in the Ile de Ré area of France. Fleur de Sel is the crème de la crème of French sea salts. Its fine, light texture is created in the process by which it is made: hand collecting the salt from the surface of the water in salt pans as the white blooms appear on the water’s surface within the private Esprit du Sel bays. This "flower of salt" (Fleur de Sel) is sought out by the world’s finest chefs for its consistency and naturally rich flavor. You will notice the enhanced flavor it adds to food. Try Esprit du Sel Fleur de Sel on fine grilled meat and fish and on your favorite vegetable.
Esprit du Sel Fleur de Sel has been designated "Site remarquable du gout", an area of outstanding taste, by the French National Council for the Culinary Arts.
Spain also produces some high quality flor de sal in the Salinas d'Es Trenc on Mallorca island, and in the Salinas de la Trinidad in the Ebro Delta. Both salts are exported worldwide.
Since ancient times, salt has also been harvested off the rocks of southern Greece. The ancient Greeks referred to the salt as "anthos alatiou" which translates into fleur de sel. Even today, in remote parts of Greece salt is still harvested off the rocks as it was many centuries ago.
Canada now produces high quality fleur de sel from the Pacific Ocean off Vancouver Island.
Brazil has also started producing some flor de sal in the traditional salt-producing area of Mossoró, in the state of Rio Grande do Norte, and iodized, as mandated by Brazilian law for all salt intended for direct human consumption.
A major source of "Flor de sal" since Aztec times, is on the Pacific Coast of Mexico, where it is harvested by hand in the Lagoon of Cuyutlán, then processed and shipped from the village of Cuyutlán throughout the world. There is a museum here also, dedicated to the history and technique of "Flor de sal" production. /ref Museo de Sal, Cuyutlán, Armeria, Colima, Mexico.
Flor de sal is also being harvested along the beaches of Celestun in Yucatan, Mexico where Mayans cultivated salt 1,500 years ago for its distribution throughout Mesoamerican trade routes extending to Guatemala, Central America and the Caribbean.
Fleur de sel is often slightly grey due to the sand collected in the process of harvesting the salt from the pans. On occasion, the presence of Dunaliella salina (a type of pink microalga commonly found in salt marshes) can give it a light pink tint. It is usually sold in sealed jars.
Fleur de sel has more mineral complexity than common table salt. Fleurs de sel are moist salts. Portuguese brand Flos Salis, for instance, contains from 5.4 to 8.1% residual moisture, while others can reach upwards of 10%. The following is a chemical analysis of Flos Salis:
| Mineral | Quantity |
|---|---|
| Sodium chloride | 94.3 - 97.6% |
| Calcium | 0.19 - 0.20% |
| Magnesium | 0.42 - 0.79% |
| Potassium | 0.22 - 0.67% |
| Iron | 8.0 - 11.1 mg/kg |
| Iodine | 0.5 - <3 mg/kg |
Syrah Wine
In France, where the grape has been cultivated since Roman times, it’s Syrah, appearing most frequently in wines from the Rhone region. In Australia, where it is thought to have been introduced in 1832, the nation’s signature grape is known as Shiraz.
Shiraz wine coming from Australia will typically have a New World flavor profile; reds labeled as Syrah wine (or with their French appellation, such as Hermitage, in the Northern Rhone) tend to reflect an Old World style. In other words, “The Oxford Companion to Wine” notes, when different regions grow the same varietal, “the resulting wines taste very different, with Australian versions tasting much sweeter and riper, more suggestive of chocolate than the pepper and spices often associated with Syrah in the Rhone.”
Much of the difference between Syrah and Shiraz comes down to climate. In the Northern Rhone, the varietal makes big, rich wines with drying tannins and black fruit. Notably age-worthy, particularly in the regions of Hermitage and Côte Rôtie, Syrah develops secondary earthy flavors, such as tobacco. It is the only red grape used in the Northern Rhône that is sometimes blended with the white Viognier grape, which helps set the deep color of the wine.
In the Southern Rhône, Syrah is blended with Grenache, Mourvèdre and Cinsault to make Châteauneuf-du-Pape and other regional wines. While these wines still offer plenty of Syrah’s characteristic pepper and spice, the addition of Grenache typically reduces acidity and adds red fruit and higher alcohol to the blend. Aging Northern and Southern Rhône wines in oak adds complexity and vanilla, toast, leather and smoke flavors.
In the warmer Southern Hemisphere, and particularly Australia, Shiraz wine takes on a more intensely fruity profile, sometimes capturing herbal or minty qualities and chocolate notes. It is also frequently blended with Cabernet Sauvignon. Look for Australian Shiraz and Shiraz blends in both medium-bodied styles for everyday quaffing, and in more formidable and complex super-premium versions.
Fleur de Syrah Ormus
Limited Supplies: Since only a limited amount is made during each full moon this is for 1oz of Ormus. At a drop or two a day this will last you around 1-3 months
Benefits:
Full Spectrum
Mental Clarity
Rejuvenation
Improves Vision
Increases Intuition
Sense of Calmness
Better Communication Between Cells
Locally collected Ormus minerals made with gourmet Fleur de Syrah Sea Salt and harmonically structured water.
Just like how the tide is higher during the full moon, more Ormus elements are in the air during a full moon night. This explains why collecting dew during a full moon has more Ormus elements and why during a full moon people inhale more of these element which has effects on our behavior.
So when I make my Ormus I put it in a fish tank and put tubes from fish bubblers into the jars to pull these elements out of the air into the jar which then traps them in the solution. I also put a filter on top because of all the pollution in the air. Then I set it out in the moon light and take it inside in the morning. This makes for some potent Ormus. I put a pyramid on top and have a Tesla Purple Plate and Orgone in the tank to give good vibes during the birthing process also.
I have been having problems with using Lye so this time I used Baked Baking Soda, also known as Washing Soda or Natron, instead and had great results. More information here:
http://www.eck-tech.com/DIY.php
Ormus is the final result of a natural & ancient alchemical process beginning with Dead Sea salt and Fleur de Syrah Sea Salt and ending with isolated noble metals including osmium, iridium, platinum, gold, rhodium, silver, and palladium in a monoatomic form. Abundant research on this substance indicates it is superconductive and capable of carrying and transmitting 'light' or electromagnetic energy. Ormus is considered extremely important for full spectrum body building
Ormus appears to assist communication between cells in the body and between the body and spirit. It seems to increase mental clarity, focus, rejuvenation, sense of calmness and intuition. Some people have reported improved vision, better digestion and a decrease of menopausal symptoms.
Ormus seems to stimulate the body's elimination of toxins. It is good to drink plenty of water and do a liver cleanse if possible in the early stages of ingesting Ormus. Liver and kidneys are the main organs moving the toxins out of the blood and eliminating them from the body. If they are not functioning properly, harmful toxic build-up may occur in these organs. This is rarely the case though, especially when starting with suggested amount and only ingesting Ormus that is carefully tested for its purity.
There is a sense of expanded comprehension and strength that is due to the natural reaction your body is having to the noble metals in a high spin state. Ormus gives you a feeling of "bliss" and calmness that comes from a simultaneous earth and universal connection. Ormus appears to enhance and activate your full brain creating neurons to fire more efficiently and effectively, allowing for new possibility of thought, while old thought patterns that adhere to a lower vibration fade away.
Ormus also has ability to restore one's natural intuitive awareness. It aligns the individual with one's own personal genius , your innate skill that you came to share with the world. Ormus also enhances your ability to create, opening up possibilities, canceling out unwanted futures due to the increased vibrational state.
These statements have not been evaluated by FDA and are not intended to prevent, cure or treat disease.
