Over 2,000 years ago, the Roman naturalist and philosopher, Pliny the Elder, said “Heaven knows a civilized life is impossible without salt.” Throughout the world salt is prized for the way it makes food of any kind taste better. Though it doesn’t add flavor of its own, salt brings out the desirable flavors in other foods making rich foods taste richer, meaty foods meatier and bitter flavors more tolerable.
Not only does salt preserve food and make it taste better, but it is also made up of sodium and chlorine. Our human bodies need sodium to survive because it regulates and balances fluid levels in our blood around our cells and plays a key role in nerve and muscle functions.
Where does salt come from?
Salt is everywhere and is one of the world's oldest commodities. Salt can come from seashores, where ocean water is harvested and allowed to evaporate, leaving salt behind. It can also come from inland saltwater springs, from ancient caves that were once part of or connected to the ocean, and even, from the shores of landlocked lakes that are remains of ancient oceans that once covered the land around them. Today much of the world’s salt comes from salt mines which use the same drilling technique traditionally used in coal mines. Drills bore holes into the earth, explosives are placed in the holes and detonated creating new rooms to excavate. When the mines are dug out, sturdy pillars are left in place to hold up the ceiling. The most famous salt mine is Khewra Salt Mine in Pakistan, where all Himalayan pink salt is produced.
The differences in types of salt come from variation in production methods and trace amounts of minerals, sulfates, soil sediments, algae, and bacteria. Salt crystals can take on any number of shapes and the density of different salts can vary widely creating very subtle flavor and texture differences. The type of salt you use for cooking can have a major impact on the flavor and texture of your food.
The following guide will help you choose which salt best fits your meals.
Kosher Salt—because of its large grains, kosher salt is good for seasoning meats, poultry, and salad. Not good for baking.
Table Salt—is a less natural variety of salt which means it is not as rich in minerals. It is a great choice for seasoning, cooking and baking foods.
Fleu De Sel—is one of the most precious ingredients in the world. It is made by hand, harvesting it from the top of the salt ponds originally off the coast of France. Fleu De Sel is a great choice for “finishing” the plate before eating the meal.
Sea Salt—is harvested by evaporating seawater. It is good for “finishing” or sprinkling because of its irregular flakes. Sea Salt provides a good contrast to the dish you’re making.
Celtic Sea Salt—is a type of salt produced off the coast of France. It promises health benefits such as lowering blood pressure. It is perfect for seasoning meats and pickling.
Flake Salt—is made by grinding salt crystals into smaller pieces. Use this salt in a variety of applications including koshering the meat or adding crunchiness to the food.
Pink Salt—has a saltier flavor than table salt. This salt is great for any recipe that calls for a small amount of salt such as sauces, marinades, or as a decorative addition.
Black Salt—this salt is harvested from volcanic rock salt from the Himalayas. It is rich in iron, magnesium, and calcium. Black salt has a very pungent odor and flavor so use sparingly. It is a great flavor enhancer in curry, spicy dishes, pickles, and salads.
Red Salt—is a Hawaiian salt made from ground red volcanic clay from the island of Hawaii. It’s a good choice for seasoning and preserving meats and fish. It adds color to a dish and is great for sauteing and roasting.
Black Lava Salt—harvested in Hawaii and Cyprus, is a great body cleanser and improves digestion. It can be drizzled on foods for flavor and decoration.
Brining Salts—add a distinct flavor to foods in combination with water allowing it to retain more moisture and tenderize the meat. Good brining salts are kosher salt, sea salt and pink salt.
Flavored Salts—are a combination of flaky salts and a dry spice or herb to enhance the flavor of a dish. Use it to season meat, poultry, fish, and vegetables.
