All About Salt

We have all grown up using salt in our home cooking, adding it to meals at restaurants, or looking for substitutes because we have been directed by our physicians.  Well, when used properly, salt plays a key role as a preservative, flavor enhancer, ingredient in medicines and even used in manufacturing.  In ancient times, it was a form of collateral used in the barter of goods and services.  The word "salt" comes from the Latin word salarium, meaning salary.  In Roman times soldiers were partially paid in salt. 

Like so many things, salts have become "trendy."  There is Red Salt from Hawaii, Jurassic salt from Utah, and a multitude of sea salts from Europe.  How can we be sure that we are getting a good value for some of these salts and what is the best to use in our day to day cooking?  I'll try to help you understand the different types and kinds of salt, make my recommendation, then you be the judge. 

1.  Table Salt  -  This is a fine iodized salt best for baking.  It's crystals are small and don't dissolve well and because of this the taste will linger longer on the surface of the tongue.  Because of this some cooks find this type of salt very salty and harsh.

2.  Red Sea Salt  -  Hawaiian red and black sea salts are speciality salts primarily used as "finishing salts."  While they look cool their flavor can be a bit odd.  The red variety can tend to have an iron taste.  The black salt tends to have a sulfuric aroma from the addition of purified lava. 

3.  Sel Gris  -  Harvested on France's Atlantic coast, this gray salt is found in shallow basins flooded with ocean water.  Evaporation takes place between May and September and this salt is raked to the edge of each basin.  The salt picks up its color and flavor from minerals in the sea bed's clay bottom.

4.  Fleur de sel  -  This is a by-product of Sel Gris and is created when the winds are calm and days warm.  The gray salt actually "blooms" lacy, white crystals which are then skimmed from the surface.  Use this lovingly on foods just before serving, very pricey.

5.  Kosher Salt  -  This is a very granular salt.  The surface of each grain is so large that it causes it to dissolve easily and impart flavor without over-salting.  This is my salt of choice for most cooking.  You can't beat the price, it blends well and is clean tasting. 

If you begin to notice Salt, you'll discover many more types and kinds of salts.  Try your own experiment and find out which one you prefer from a taste, appearance and ease of use perspective.  Several years ago I participated in a "Salt tasting" and I can tell you that you will be able to discern the difference. 

Expensive salts are wonderful as finishing salts as their flavors are usually mild and their textures very crisp.  You will find that you can spend a considerable amount of money for these, so my recommendation is try Kosher Salt, at $.70 per pound it is an excellent value.

Bon Appetit!!