Frequently asked questions about fleur de sel and sea salt

The salt pan is located in the Bahía de Cádiz Natural Park. We grow the salt in sixty-two crystallisation ponds measuring 8 × 4 metres.

Both are obtained by evaporating seawater. Refined sea salt undergoes industrial washing and drying processes that can alter its mineral composition. Our virgin sea salt is dried by the sun and wind and harvested and packaged by hand, without refining.

CAAE organic certification confirms that Salinas de Cádiz and its Dama Blanca brand meet the applicable organic production requirements. CAAE carries out inspection and certification as an authorised body in the European Union.

Restoring and maintaining the salt pans helps the marshland flora and fauna recover. Many birds use this habitat to rest, nest and breed. In April and May, we suspend salt cultivation to support research by the University of Cádiz on species such as the avocet, black-winged stilt and Kentish plover.

Our virgin sea salt, fleur de sel flakes and fleur de sel are not artificially dried. They therefore retain around 4% natural moisture, a characteristic of their artisanal production.

Because it is not refined, our virgin sea salt retains mineral components naturally present in seawater. This does not mean it is a significant nutritional source of all of them or a substitute for a balanced diet. It is still salt and should be consumed in moderation.

Trace elements are mineral elements that the body needs in small amounts for various functions. They include iron, zinc and iodine. Their presence in a food does not by itself imply a significant nutritional contribution.

We do not add additives, anti-caking agents or whiteners. Our virgin sea salt is harvested and packaged using artisanal methods, without industrial refining.

Salt enhances the flavour of food. Our fleur de sel and its flakes are used as a finishing touch, with their crystals also adding texture.