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Offer - Reflets de France Guerande Fine Salt 250g

4.4 out of 5 (8)

7 out of 8 customers would recommend this product to a friend.

Buy any 2 of our French range, save 20%

 - Buy any 2 of our French range, save 20%. Order by 31/12/2014, offer subject to availability. Maximum 20 promotional items per customer.
£2.55

Price per 100g: £1.02

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Product Description

Guerande Finely Ground Sea Salt.

The Guerande finely ground sea salt is mined by the salt workers in the salterns. Sea water enters the salterns at high tide. It progresses slowly then gradually settles producing a concentration of salt which continues under the sun and wind until saturation point and until the sodium chloride forms crystals. The salt worker then collects the grey coarse salt by scraping with a type of wooden rake. The salt is then dripped dry firstly in the fresh air and then finely ground down in the salt granaries.

Product Information

Categories


Brand

Reflets de France

Storage

Store in a cool, dry place

Country of Origin

France

Country of Packing

France

Nutrition

Ingredients

100% Guerande Salt

Reviews

Customer Reviews

4.4 out of 5

8 customers reviewed this product Average rating 4.4

7 out of 8 customers would recommend this product to a friend.

Rating: 5 star out of 5

great

this salt has minerals left in it unlike other processed salts. we had no problems with this product so far

Rating: 2 star out of 5

2 of 3 found this review helpful.

Not Usable

BOTTOM LINE - You have to use twice the amount of other salts and it clumps up when adding to stews. Even though it's just salt, I cannot recommend for two reasons. Firstly this salt kept clumping together very easily, so if you want to just shake some over a steaming stew the product would clump together and you'd need to break it up and end up putting the salt on a plate before adding to something that was already cooking. Secondly, the taste isn't that strong, to me it tastes like Low Salt substitute, where you need twice the amount to taste the same. So if you're following a recipe you don't know how much to use. Bottom line is I was using this salt to cook water for pasta rather than the cheap stuff, as I wanted to get rid of this as quickly as possible.

Rating: 3 star out of 5

1 of 1 found this review helpful.

Not fine ground salt

This is coarsely ground and quite damp so not really suitable as table salt. Perfectly decent though.

Rating: 5 star out of 5

1 of 1 found this review helpful.

So pleased can get in UK

Taste is definitely better than other salts

Recipes

Romkugler

Romkugler

Romkugler were invented by cunning Danish bakers who solved the problem of what to do with leftover pieces of cake by mixing the bits with jam, rum and cocoa powder to make a sweet paste, then rolling this into balls and coating in dessicated coconut to sell afresh the next day. My recipe uses oats instead of cake crumbs, but feel free to experiment! Whether made with cake or oats, Danes will often tell you that these dark chocolatey rum truffles are one of the treats they miss most from home. I can see why, as they are utterly delicious. They are a doddle to make, so keep these in the fridge to scoff whenever you feel the need for a little pick-me-up.

10 mins

Linguine with Datterini Confit

Linguine with Datterini Confit

Our datterini tomatoes are perfectly sweet. Bring out their intense flavours with this fantastic confit and use it to season your pasta with an extra drizzle of good olive oil.

2 hrs 15 mins

Pasta Norma

Pasta Norma

Pasta alla Norma is a classic Sicilian dish, owing its name to the famous Bellini opera. It is prepared particularly in the summer months, when aubergines abound and are at their peak.

1 hr 5 mins

Pepperkaker - Scandinavian Spiced Christmas Biscuits

Pepperkaker - Scandinavian Spiced Christmas Biscuits

Pepperkaker, or "pepper cakes", get their name from the warming black pepper that was traditionally mixed in with the other spices. Many modern recipes leave it out, but I've included a smidgeon for old times' sake. You can cut these in stars, hearts, moons, Christmas trees - whatever takes your fancy - personally I have a soft spot for the classic round shape and traditional hearts. Do chill the dough overnight as it really helps to roll it out thinly, plus it gives the flavours time to develop. This dough freezes well, so you can bake half now and freeze the rest to bake another day.

25 mins

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