Orange Salt

Origin & Story

The Flor de Sal comes from the traditional salt gardens of Castro Marim on the Algarve in Portugal. In the shallow, sheltered basins it is harvested by hand only on especially sunny days – one of the most original forms of salt production.
Orange zest from Spain has been used for centuries in Mediterranean cooking to give fine dishes a fresh, fruity note – especially in combination with fish, seafood and vegetables.

Highlights

The orange salt combines the delicate structure of hand-harvested Flor de Sal with the aromatic fragrance of ripe orange zest. The blend gives dishes a fresh citrus note, feels light and clear – an elegant accent for Mediterranean preparations.

Quality

We use exclusively all-natural Flor de Sal from Marisol in Portugal as well as carefully dried orange zest from Spain. The blend is made by hand in small batches at Manufaktur Funke – no flavourings, no additives, 100% natural.

The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I like to use the orange salt as a finish – scattered over the dish just before serving. With fish or grilled fennel in particular, it brings out the citrus note perfectly.

Recommended use

• Ideal for fish
• Grilled vegetables
• Burrata
• Salads
• Seafood or light cheese dishes
• Also perfect for refining roasted vegetables or as a finish on grilled fennel.

Recipe idea

Grilled fennel with burrata & orange salt

View recipe

Origin / Ingredients

Flor de Sal from the Mediterranean, orange zest from Spain.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store dry, dark and tightly sealed.