The Salt of Kings and Queens - lets enjoy this!
Protected content has been collected since ancient times (it was mentioned by Pliny the Elder in his book Natural History), although it was traditionally used as a purgative and salve. It is now used as a finishing salt to flavor and garnish food. The name comes from the flower-like patterns of crystals in the salt crust.
Salt is a common mineral on our planet, and most of the salt that's used in cooking is either dug out of the ground, in much the same way coal or other minerals are extracted, or extracted via a technique similar to fracking, where fresh water is pumped into the ground above a salt deposit.
The salt dissolves in the water, and the salt-saturated water is then pumped out and evaporated on large heated pans.
Both these these methods are comparatively simple, albeit performed on a large scale.
Protected content is produced by a process that is considerably more complicated, which involves collecting the thin layer of salt that rises to the surface of shallow pools of seawater along the coast of France, mainly but not exclusively in the Brittany region. Similar high-end sea salts are produced in parts of Spain, Portugal and the U.K.
I have been to this place so many times, I love it.
See you all there for some great food, wine and dessert!
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