What is in fleur de sel with ancho chili?

Hand-harvested sea-salt flakes blended with ancho chili (dried poblano). Clean salinity, mild heat and fruity cocoa-raisin notes.

Use as a finishing salt on steak, seafood, vegetables, eggs, tacos and grilled corn, or fold into compound butter and dips. Add off-heat to preserve flakes.

Can I cook with it like regular salt?

You can, but prolonged cooking dissolves the flakes and mutes chili aromatics. For best results, finish at the table.

Keep airtight in a cool, dry place away from steam and light. Reseal promptly to maintain crispness and aroma.

Fleur de sel with Chili Ancho

Fleur de Sel with Chili Ancho

Q: Does it contain allergens?

No declarable allergens. Ingredients: fleur de sel (sea salt), ancho chili (ground).

A refined finishing salt that pairs delicate, hand-harvested fleur de sel flakes with fragrant ancho chili (dried poblano). Expect clean salinity, mild heat and fruity notes reminiscent of raisin, cocoa and sun-dried tomato—perfect for everyday plates and modern plating.

Type: sea-salt flakes with chili (finishing & light rubs)
Profile: clean, crisp salt • gentle warmth • dried-fruit depth (no heavy smoke)
Best for: steaks & burgers, roast veg & potatoes, eggs, tacos/quesadillas, grilled corn, seafood

Culinary uses

Finish, don’t boil: sprinkle on grilled steak, salmon, prawns, roast veg or fried eggs just before serving.
Mexican-inspired plates: dust tacos, quesadillas, black-bean bowls or avocado toast.
Sweet-savory: a light pinch over dark chocolate mousse or caramel for contrast.
Butter & dips: fold into soft butter or yogurt-lime crema for an instant table condiment.

How to use

Add late/off-heat: preserves flake crunch and ancho aroma.
Two-step seasoning: salt lightly during cooking, then finish with this blend.
Finer sprinkle: crumble flakes between fingers at the table.

Dosage & kitchen ratios

Finishing per portion: ~1–2 pinches (≈ 0.3–0.6 g), to taste.
Compound butter: 1 tsp per 100 g unsalted butter; optional lime zest.
Quick rubs: 1 tsp per 500 g meat or veg, applied shortly before grilling.

Ingredients & ALLERGENS

Ingredients: fleur de sel (sea salt), ancho chili (dried poblano), ground.

ALLERGENS: none.

About fleur de sel

Fleur de sel forms as delicate crystals on the surface of salt pans under favorable sun and wind and is traditionally skimmed by hand. Its fine flakes dissolve quickly on the palate, making it ideal for finishing.

Storage

Store airtight, cool and dry, away from steam and light. Reseal promptly to maintain flake texture and aroma. Best flavor within 24 months.

Merchant contact: Orlandosidee — info(at)orlandosidee.de