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| Type | Salt |
|---|---|
| Place of origin | France |
| Main ingredients | Salt |
Sel gris (pl.sels gris, "gray salt" inFrench) is a coarse granularsea salt popularized by the French.Sel gris comes from the same solar evaporationsalt pans asfleur de sel but is harvested differently; it is allowed to come into contact with the bottom of the salt pan before being raked, hence its gray color.Sel gris is coarser thanfleur de sel but is also a moist salt, typically containing 13 percent residual moisture.[1]
The bottom of the salt pan (French:oeillet) is typically composed of clay lined pools, basalt, sand, concrete, or tile. This keeps the salt from coming into contact with the silt beneath and becoming dirty. Every few days, or on occasion daily, the harvester (French:paludier) pushes or pulls the salt with a long wooden rake. This must be done carefully as the depth of the brine may be as little as1⁄4 inch (6.4 mm) and the clay bottom must not be penetrated at the risk of contaminating the salt.[2] The salt is raked toward the sides of the pan where it is then shoveled into a pile and left to dry slightly before storing.[3] 90 to 165 pounds (41 to 75 kg) ofsel gris can be harvested in one day, whereas forfleurs de sel the daily yield is only 4.5 to 6.6 pounds (2.0 to 3.0 kg).[2]
Because of its mineral complexity and coarse grain size,sel gris can be used both as a cooking salt and a finishing salt. Being much denser thantable andkosher salt, there is a lot more salt in an equivalent volume ofsel gris.
Because it is a moist salt, it does not suck all the moisture out of food when used as a finishing salt, unlike kosher salt (which is designed to absorb blood and other fluids from meat).[1]
Most producers of fleur de sel also produce sel gris.
