Sel gris

Sel Gris

Sel gris, also known as Grey Salt, is a type of Sea Salt that is harvested from the clay-lined salt ponds in the Guérande region of France. The salt's grey color comes from the minerals absorbed from the clay lining the ponds.

History

The history of sel gris dates back to the Iron Age, when the Celtic people first began to harvest salt in the Guérande region. The salt was a valuable commodity and was often used as a form of currency. Today, the tradition of harvesting sel gris continues in the same region, using the same methods that have been passed down through generations.

Harvesting Process

The process of harvesting sel gris involves a delicate balance of sun, wind, and skill. The salt is harvested by hand using wooden tools, a method that has been used for centuries. The salt is carefully raked out of the ponds, ensuring that the delicate crystals are not damaged. The harvested salt is then dried in the sun before being packaged for sale.

Culinary Uses

Sel gris is prized by chefs for its complex flavor and moist texture. It is often used as a finishing salt, sprinkled on dishes just before serving to enhance the flavor. It is also used in cooking, particularly in traditional French cuisine. Some popular dishes that use sel gris include Steak Frites, Ratatouille, and Bouillabaisse.

Health Benefits

In addition to its culinary uses, sel gris is also known for its health benefits. It is rich in minerals and trace elements, including magnesium, iron, calcium, potassium, manganese, zinc, and iodine. These nutrients are essential for the body's overall health and wellbeing.

See Also

• Fleur de Sel
• Himalayan Pink Salt
• Sea Salt
• Salt Production

References

• Salt: A World History by Mark Kurlansky
• The Book of Salt by Monique Truong
• Salted: A Manifesto on the World's Most Essential Mineral, with Recipes by Mark Bitterman

External Links

• Official website of Guérande Salt
• Information on Sel Gris from SaltWorks

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  Gros sel gris et fleur de sel