Talk:Fleur de sel

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Advantage of being white?[edit]

"In addition, it has the advantage of being pure white and usually sells for half the price of the French fleur de sel." What's the advantage? There are other uncited "facts" in this article that I think are of dubious merit.Jimjamjak (talk) 13:47, 8 April 2009 (UTC)[reply]

Mined salt, which is dissolved and recrystalized, so that it is pure sodium chloride (before the addition of iodine) is white. People have, since modern mining was developed, expected salt to be white. When sea salt is grey, it is because it contains soil or clay from the beds of the salt marshes where it was harvested. Some fleur de sel is not white because of mineral content, but the white is considered more desirable because it is thought to be "cleaner." TychaBrahe (talk) 16:57, 9 September 2016 (UTC)[reply]

Agree: it's useful to have information about analogous products from elsewhere, but this has the hallmarks of a disgruntled commercial plug. I am going to rewrite. 124.168.147.146 (talk) 23:56, 24 November 2009 (UTC)[reply]

Contradictory...[edit]

So, we are to believe that "fleurs de sel do not dissolve when sprinkled on a moist food", yet in the next paragraph we are told that" fleur de sel dissolves faster than regular salt". Well, which is it? This unsourced opinion reeks of marketing guff and I'm tempted to remove it all. Anyone know of a source for any of it? Pyrop e 23:40, 4 July 2012 (UTC)[reply]

In the absence of anyone leaping to its defence, I killed the section as unsupported speculation. If you fancy restoring any of it please do make sure it is supported by reliable sources. Pyrop e 18:49, 11 July 2012 (UTC)[reply]

Name of page[edit]

Should the page have a name that is in English? This is a product with the name in English and French. Snowman (talk) 18:25, 4 November 2013 (UTC)[reply]

The Ernst "Comprehensive dictionary of engineering and technology...", usually very reliable, gives fleurs (pl) de sel as salt-efflorescence. This sounds like the correct technical term. I suggest changing the page name to Salt-efflorescence and including fleur de sel as the name typically used for commercial purposes. Likewise the image: if salt-efflorescence is the crude film on the surface in the salterns, then fleur de sel would be what one finds in a jar. I'll leave this question open for a while. If no-one responds, I will rewrite some of the entry. If I forget, please remind me! Muleiolenimi (talk) 03:32, 20 July 2015 (UTC)[reply]

Except that fleur de sel only has one commercial purpose: food use as a finishing salt. Anyway, a salt efflorescence is a "crystalline deposit on the surface of masonry, stucco or concrete" due to the presence of salts in groundwater. (http://www.delawarequarries.com/cleaners/efflorescence.html) It has nothing to do with the development of crystalline salt on water left to evaporate in salt marshes. TychaBrahe (talk) 20:56, 30 July 2016 (UTC)[reply]

White / Gray[edit]

It looks as if the image is labeled incorrectly. Fleur de sel appears to be on the right, not left. — Preceding unsigned comment added by 71.171.30.233 (talk) 20:42, 1 March 2015 (UTC)[reply]

A description of what is shown in the first picture would be helpful and how about adding something about the taste. How does it differ from regular salt? — Preceding unsigned comment added by 24.53.243.105 (talk) 14:09, 28 February 2016 (UTC)[reply]

why is it invented[edit]

this was invented to taste good — Preceding unsigned comment added by 68.148.102.137 (talk) 02:18, 23 April 2018 (UTC)[reply]

Is the picture of the two salts correct?[edit]

It says "fleur de sel: left", but on the right you can see the typical colour described in the previous text for fleur de sel and also the salt on the right looks like it has the bigger flakes. 2A02:8109:9F40:3248:3E9C:FFF:FE47:DDBC (talk) 08:34, 20 March 2023 (UTC)[reply]