Salines d’Anfeh

On the Anfeh headland, seawater has been led into shallow rock basins since Phoenician times and left to the sun and the wind. The family rakes the crystallising salt by hand through high summer, the way their grandparents did on the same stone.

Fleur de sel is lifted off the surface at dawn before the wind breaks it; the coarse salt below is washed, dried and nothing else. No anti-caking agents, no iodisation — a mineral analysis is published per harvest instead.