sel makers heat their seawater to force evaporation. Mexico has produced both sea salt and flor de sal since Aztec times from the Lagoon of Cuyutlán on the Pacific Coast. There is also a museum in Cuyutlán, dedicated to the history and technique of flor de sal production. Flor de sal is also harvested along the beaches of Celestun in Yucatan, Mexico where Mayans cultivated salt 1,500 years ago for its distribution throughout Mesoamerican trade routes extending to Guatemala, Central America and the Caribbean. Brazil started producing flor de sal in 2008 in the traditional salt-producing area of Macau, in the state of Rio Grande do Norte. The salt kept for use in Brazil is iodized though, as required by the Brazilian law for all salt intended for human consumption, but that intended for export is not. The main producer is ArtSal - Flor De Sal. Mineral composition Because it is harvested naturally from the sea and is usually not refined, fleur de sel has more mineral complexity than common table salt. The following is a chemical analysis of Flos Salis, a flor de sal by Portuguese company Marisol: See also List of edible salts References External links The Wall Street Journal on the Camargue saltworks de sal/como.html Diagrams and explanations of a salt pan works, from D'Aveiro, a Portuguese salt manufacturer. Edible salt