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Fleur de sel. Fleur de sel ("flower of salt" in French; French pronunciation: [flœʁ də sɛl]) or flor de sal (also "flower of salt" in Portuguese, Spanish and Catalan) is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates.
Sel gris (pl. sels gris, "gray salt" in French) is a coarse granular sea salt popularized by the French. Sel gris comes from the same solar evaporation salt pans as fleur 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.
The gabelle (French pronunciation:) was a very unpopular French salt tax that was established during the mid-14th century and lasted, with brief lapses and revisions, until 1946. The term gabelle is derived from the Italian gabella (a duty), itself originating from the Arabic word قَبِلَ ( qabila , "he received").
The Gabelle was the French salt tax, initially implemented in 1360 and lasting, with brief revisions and lapses, until 1946. [7] The Gabelle originated as an indirect tax on agricultural commodities; however, from 1360 onward it was limited solely to the taxation of salt implemented by the French crown. [8]
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). ... and the oppressive salt tax in France was one of the causes of the French Revolution.
Lardons may be prepared from different cuts of pork, including pork belly and fatback, or from cured cuts such as bacon [3] or salt pork.According to food writer Regina Schrambling, when the lardon is salt-cured but not smoked in the style of American bacon, "the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg". [4]
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In chemistry, efflorescence (which roughly means "the flowering" in French) is the migration of a salt to the surface of a porous material, where it forms a coating. The essential process involves the dissolving of an internally held salt in water or occasionally, in another solvent.