Fleur de Sel Isla Blanca. Salt with lemon peel, chamomile and the herbs of Hierbas.
SAL de IBIZA Isla Blanca combines hand-harvested Fleur de Sel with lemon peel, chamomile flowers and eleven essential oils. Its inspiration is the Ibizan herbal liqueur Hierbas, but without alcohol or sugar. The white ceramic pot with cork lid contains 140 g.
Fleur de Sel Isla Blanca is an aromatized seasoning salt from the SAL de IBIZA Specials range. The manufacturer describes the idea as follows: take Hierbas, an herbal liqueur from the island, and replace the alcohol and sugar with Fleur de Sel. The typical local herbs remain intact. The result smells of lemon and anise before the first crystal edge touches the tongue.
Lemon at the forefront, anise and fennel in the background
Isla Blanca tastes fresh and lemony at first. This is due to the dried lemon peel and lemon oil. Shortly afterwards, anise and fennel make their presence known with their slightly sweet, licorice-like spice.
The other herbs do not stand out individually. Rosemary, thyme, sage, lavender, peppermint and juniper combine into a single herbal note. Chamomile oil and orange oil round it off. Overall, the mixture tastes more like a finished seasoning than pure salt. Therefore, use it more sparingly at first than plain Fleur de Sel.
An important note on the composition: the herbs are in the salt as essential oils, not as dried leaves. Those expecting to find green pieces of herbs in the pot will instead find only lemon peel and chamomile flowers. This salt is not suitable for people who generally do not like anise.
For sea bream, grilled chicken and melon yoghurt
The manufacturer recommends Isla Blanca especially for Mediterranean fish such as sea bream or red mullet. It also suggests a simple grilled chicken fillet. The third recommendation is more unusual: natural yoghurt with honeydew melon, papaya or mango.
- Sea bream from the oven: sprinkle a pinch on the skin after cooking, along with a splash of olive oil.
- Grilled chicken breast: cut into slices and season only then.
- Also try it on a tomato salad with a little olive oil, where the lemon note pairs well with the acidity.
- Yoghurt with melon cubes: a pinch is enough to let the lemon and anise shine through with the fruit.
One small detail: Essential oils are sensitive to heat. Therefore, do not add the salt to a pan or cooking pot, but rather to the finished dish. It would be too good a waste to use it for seasoning cooking water; for that, the fine sea salt Fina is better suited.
A salt in support of nature on Ibiza
Isla Blanca is a special edition that SAL de IBIZA launched together with the Ibiza Preservation Fund. With every pot sold, the manufacturer supports this organisation.
The name means “white island” and matches the colour of the pot. The salt inside comes from the salt marshes in the south of Ibiza, a nature reserve that has been a UNESCO World Heritage site since 1999. The salt farmers harvest the Fleur de Sel there by hand as soon as crystals form on the water in the pans.
It is not washed or refined afterwards. The mixture with lemon peel, flowers and oils is developed by SAL de IBIZA in Berlin, as is the design of the pots.
A white pot as a greeting from the island
The ceramic pot is white and has a cork lid. After seasoning, replace the lid so that the mixture is not left open to the air. Between the turquoise classic and the pink rose salt, it stands out through its simplicity. Anyone who knows Ibiza from travelling will immediately recognise the Hierbas concept.
As a guest gift with a fish dinner or for a summer evening on the terrace, Isla Blanca is a fitting choice. Together with a bottle of white wine or a glass of honey, it makes a small gift set with an island connection. You can find the sister products with rose and black garlic in our overview of all SAL de IBIZA salts.
A liqueur without alcohol, translated into salt: fresh, herbal, spicy and made for fish, poultry and fruit.
