COARSE SALT OF GUÉRANDE

At the end of its course in the successive basins of evaporations when the sea water concentrated with 280g salt per liter of water, the BIG SALT crystallizes, in the form of large cubic crystals which settle on the CLAY bottom of the eyelets.

It is collected manually with a “mow”, the crystals roll on the clay bottom of the Eyelet, which confers on the Big Salt of Guérande its slightly gray color and its gustatory qualities and its wealth in:

Rock salt

Calcium

Magnesium (until 780mg by 100g according to the years and the sector of harvest)

and trace elements, iron, zinc, selenium etc….

Compared to rock salt (of mines) the salt of Guérande is charged out of sodium, this is why he east ADVISES in dietetics in the modes with sodium restriction. The Big Salt of Guérande does not contain additives, it is simply filtered by our care for more aestheticism and of solubility.

The Big Salt of Guérande is collected from May to October in the very good seasons. It is collected EACH DAY if the weather conditions are favorable.

The crystals of Big Salt of Guérande are rather fine when time is very hot and dry, East wind in the North-East dominating. On the other hand, they are much larger by wind of South-western sea in the North-West.

It is recommended for cookings to water: shellfish, cooking of vegetables, pastas and rice, manufacturing of the bread, the delicatessen, the etdes dishes prepared in sauce.

THE FINE SALT OF GUÉRANDE

It is a manufacturing appropriate for the company “Le Natursel de Guérande”. It is elaborate starting from the Big Salt of Guérande.

After soft dehydration with less than 100 ° and the crushing of the Big Salt of Guérande, we obtain Table Salt.

The Table salt preserves all initial qualities of the Big Salt of Guérande since we eliminate only the 5 to 8% from moisture contained in the Big Salt rough of harvest.

It does not contain ANY anti-mottant ADDITIVE and keeps its iodized savor. Declining itself in subtle mixtures, it will bring to your dishes in kitchen, as with the table, an authentic taste.

THE FLOWER OF SALT OF GUÉRANDE

Formed of fine and light crystals, it floats on the surface of eyelets, then in broad welded plates the evenings of summer. It is gathered with the hand using a "lousse". It is a white salt, of granulometry smaller than the big salt, very popular by the experts for its delicate and incomparable flavour, its perfume of Dunaliella-Salina alga and its high content in rock salt and trace elements:

Magnesium

Calcium

and other trace elements.

The true feeling of FLOWER of SALT of Guérande it is that you feel hardly the grain that it is

already molten. At the natural state it is recommended for all vegetables tasted to vintage, with

crunches with salt: radish, artichoke, tomato... But also for the seasoning of crustacés:crabs,

shrimps, crawfish, winkles, it is perfect for all the carpaccios of fishes or meats. It will raise time fat.

Aromatized, the Flower of Salt of Guérande will make you discover new flavours

.

THE SAMPHIRE OF GUÉRANDE

It belongs to the family of the “Chénopodiacées”.

It is a sea plant which lives in a wild state. It plunges its roots in sea water and clay in surfaces of evaporation of the salt pans of Guérande. Its taste is excellent and salty.

It is gathered from May to July. Only the very tender growths are used, the remainder being streaked.

MANUFACTURING: It is prepared and used like French beans, with the naturalness and is also consumed in condiment, marinade with the vinegar, like gherkins.

USE: It adapts very well with roasted fish, the cold meats, salmon the pots,and the pork-butcheries: ham, pie, and also it can be mixed in sauces.

VIRTUES: We allot many virtues to its, in particular for its VITAMIN C which preserved scurvy formerly the sailors with the long course.

It also contains SODIUM, POTASSIUM, MAGNESIUM, SULFUR, CALCIUM, COGITATES, IRON, ZINC, MANGANESE and OMEGA 3.

SEAWEED

Consumed since thousands of years in certain countries of Asia, the algae were been sulky a long time in Europe. However, they constitute priceless sources in vitamins and minerals essential at our organization. Weak out of fat content and extremely rich at the same time in essential minerals, fibers, proteins, vitamins and fatty-acids (some contain even gold), the algae are more beneficial it human being. Conscious of its undeniable benefits, the algae make moreover in the object of important research by the scientists.

The algae have from now on undeniable virtues, recognized by medicine. Those can even be prescribed.

- Content of vitamins. The algae contain many vitamins, in particular the vitamins of group b: B1 (constitution of nervous fabrics), B2 (metabolism of proteins), B6 (metabolism of the lipids and amino-acids) and B12 (of which the deficiency involves anemia). They are also rich in essential vitamins C for protection against the viral diseases.

- Trace element Content. The algae are rich in trace elements essential at our organization: iodine (regulating of thyroid, control of the growth and the metabolism), copper (cofactor of many enzymes essential with cellular breathing, the fight against the free radicals, the synthesis of melanin, metabolism of iron), and zinc (of the red globules inter alia).

- Content of proteins. Not satisfies to be low in calories and lipids, the algae are rich in vegetable assimilable proteins.

- Content of fibers. The algae contain an interesting quantity of vegetable fibers.

The Algae are presented in various forms and are consumed under various products.

They can beings incorporated in:

Big Salt of Guérande, to the water of cooking of your shellfish, your fish, your pastes, etc….

Table Salt of Guérande, to salt your sauces, green vegetables, fish, etc…

Flower of Salt of Guérande, to salt your carpaccios, starchy foods, shellfish, etc…

Mustard, to raise your dishes and meats

With your dishes in the form “Algae in spangle”.

THE BAKING MIX

This is an exceptional product is multiple use.

It is a dry product that rehydrates in cooking and release all its flavors:

- In court bouillon of fish, pasta, vegetables etc. ..

Put one to two tablespoons in the broth. You'll get flavored dishes

- Use in the oven: after cooking, place one to two tablespoons of fish and meat

drizzle with olive oil and add a little water. You'll get a delicious sauce.

- Salad dressing: put one to two tablespoons in a bowl and add oil and vinegar.

Stir vigorously and let stand 10 minutes. The products rehydrate and provide

a tasty vinaigrette.

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