Bali Reef is a mild, delicate fleur de sel that can be drier than classical French fleur de sels, but what it lacks in moisture it makes up for with the delicate crunch of its slightly larger than normal granular crystals. Bali Reef performs nimbly on all your more delicate foods, from toast with unsalted butter to grilled shrimp in a lime and pepper sauce to pumpkin profiteroles topped with toasted salted pecans. Also ideal for the Mini Quiches, Vegetable Platter, Fennel Slaw, and Veggie Kebabs.
Bali Reef is made in Bali during the dry summer months, when salt makers wade into the calm blue waters of Bali's early morning twilight, gather sea water in buckets made from the native Lontar palm, and pour it into salt pans dug in black coastal sands. After an elaborate process of solar evaporation, transferring to troughs made of palm trunks for further evaporation, and sifting, a moist and complex salt emerges. Bali Reef plays important roles in Balinese ceremonies and purification rituals, with the power to both purify and sanctify.
The crystal structure, moderate moisture content, nuanced color, and rich mineral diversity make this an exceptionally elegant multi-purpose finishing salt, excellent on anything from broiled fish to grilled poultry to roasted pork.