Flower Salt in a Ceramic Pot

Flower Salt in Ceramic Pot. Pan-boiled alpine salt with edible flowers from Tyrol.

Flower Salt is a pan-boiled alpine salt from Essenz der Alpen, refined with edible cornflower, rose, and marigold petals. Not ground industrial salt, not pure decorative salt, not artificial flavored salt.

Flower Salt is an uniodized natural salt from Essenz der Alpen, hand-scooped in a Tyrolean pan saltworks and mixed with three edible flowers. Blue cornflowers, pink rose petals, and orange marigolds sit on the coarse white crystals. Every pinch looks like a small alpine meadow in late summer. The flowers are hand-picked and can be eaten without hesitation. 80 grams go into the reusable ceramic pot. You hold in your hand a salt that first appeals to the eye and then seasons the food.

Mild in taste, colorful in grain

The pan salt seasons mildly and clearly, while the flowers are primarily visual and only hint at a delicate floral nuance. When freshly opened, it smells almost neutral, with a faint floral hint. Rubbed between the fingers, the grain is dry and grippy. The salt taste remains in the foreground, clean and without aftertaste.

In the pot, the blue, pink and orange petals glow from the light flakes. On the plate, they provide splashes of color, and the coarse grain provides seasoning and a fine bite. With this mixture, the visual appeal is key, not a dominant taste. Those who expect a strong herbal salt should opt for a spicier variety.

Best as a finish on light dishes

As a finish, the salt is best showcased on a light background, such as over leafy salad, cream cheese or light fish. A small pinch is enough to catch the eye.

We like it on avocado toast, over goat cheese with honey, and on creamy burrata. It's also delightful on green asparagus or on the rim of an aperitif glass. For a summer tomato salad, sprinkle the crystals on the plate, never in the bowl. On a light soup, the flowers float on top and become a table decoration. A pinch on a light dip becomes an eye-catcher. For pure seasoning when cooking, you're better off with the fine Alpen Fleur de Sel. You can find more varieties among the pan salts from Essenz der Alpen.

Our tip: Sprinkle the colorful crystals on just before serving. The salt is not suitable for cooking, preserving, or salting pasta water. The flowers will lose their color and shape.

Scooped by Johanna in Hall in Tirol

In a small pan saltworks in Hall in Tirol, Johanna Jenewein has been boiling alpine natural brine into salt since 2020. Natural brine is highly concentrated salt water that originates from a primeval sea deep beneath the Alps.

During pan boiling, the brine is gently heated until crystals form on the surface. Depending on temperature, time, and air movement, they grow finer or coarser. From a lot of brine, only a little salt remains in the end, the majority evaporates. The saltworks operates in small quantities, each filling is weighed by hand. Then Johanna scoops off the crystals and dries them. The salt remains one hundred percent uniodized, i.e., without added iodine. Only at the end are the three dried flower varieties added. Then everything goes into a hand-labeled pot, and no batch is exactly like the other.

Edible flowers and a pot with a second life

What sets this salt apart from ordinary table salt is the combination of hand-scooped alpine salt and edible flowers. It is packaged plastic-free in a ceramic pot. On the shelf, the vessel with the visible flowers already makes quite an impression. Once the contents are used up, it serves as a small storage container or as a baking mold. Nicely packaged, it makes a thoughtful gift that is suitable for birthdays as well as a token of appreciation for hosts.

A salt that adds color to your plate and lives on in the pot long after the last grain is gone.