Fleur de Sel literally means "flower of salt" in French. It's less salty and has a nice, grainy texture.
Just to compare (or to educate myself), I also bought Alaea Hawaiian Sea Salt. Hawaii, with its young soil, is rich in Iron which provides the salt's reddish tint. I decided it's too salty, almost like an iodized salt. Like literally swallowing the Pacific Ocean.
I took our Kosher salt from the pantry and made another batch of caramel with it. I like this best for the caramel. Its mild taste perfectly enhanced the flavor of the caramel without making it too sweet. And guess what, it's also the cheapest salt amongst the three.
