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Pass the Salt?

In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation.

Great, but what's up with all the different kinds of salt available these days?

  • COARSE HIMALAYAN PINK SALT FOR THE GRINDER: Though it is mined from the Himalayan mountains, this deliciously intense all-purpose, coarse salt is also classified as a sea salt, and it is the finest Himalayan salt available on the market today. It can be used as both a cooking and finishing salt, but be mindful: a little goes a long way.


  • PINK HIMALAYAN SEA SALT: Grind this coarse, pink salt on grilled meats, fish, ribs, eggs, vegetables, stews and pasta salads for delicious flavor. It can also be used for baking and the bath. Himalayan pink salt ranges in color from sheer white to varying shades of pink. The darker colors indicate an increased number of beneficial trace elements and iron.


  • HEALTH BENEFITS: For centuries, fine Himalayan pink salt has been used as folk remedies for a variety of health issues and is used by health professionals, spas and individuals who are interested in utilizing natural products to heal the body and relax the mind.

  • FRENCH SEA SALT: Fleur de Sel Guerande is known as the caviar of salts and is accepted by many chefs as the best of all sea salts. This gourmet all-purpose seasoning is great for master chefs and beginners alike.


  • GUERANDE SEA SALT FLAVOR:  This salt has a moist texture and a rich, well-rounded salinity; it melts as it touches the tongue. Not only is this among the best tasting salts, but it's also the one with the highest mineral content.


  • SALT USE: Carefully harvested Fleur de Sel Salt is a natural complement to steamed and grilled veggies, salads and roasted and baked meats. Use it for baking, grilling, cooking and as a finishing salt. Try it on watermelon, mango and pineapple for an interesting, flavorful snack.

  • AUTHENTIC HAWAIIAN BLACK LAVA SALT: Hawaiian black salt adds an incredible layer of flavor to meat, chicken, seafood, eggs and vegetable dishes. Discover how it can liven up your favorite dishes with its distinctive black coloring. You can actually see how much salt you’re using, which is great for those watching their salt intake.


  • DELICIOUS FLAVOR: With a stunning black color and crunchy texture reminiscent of Hawaii’s black lava sand beaches, this gourmet salt is enriched with activated charcoal. Use it for a visual contrast on sashimi, carpaccio, avocado toast and soft scrambled eggs.


  • COMMON USES:  Hawaiian black lava salt should not be used during the actual cooking process as it will dissolve, and the added black elements will simply settle to the bottom as a residue. Instead, use it as a finishing salt, where its bold taste and dramatic color can be savored and fully enjoyed. Try it as a fun cocktail rimmer. Sprinkle it on top of caramel ice cream for a delicious flavor contrast.

  • KOSHER SALT: The term “kosher salt” can refer to two types of salt. One is a specific shaped flake salt that is so named for its use in the preparation of meat according to the requirements of Jewish dietary guidelines. It contains fewer additives and has a cleaner, more even taste than ordinary table salt. The flakes dissolve easily and have a less pungent flavor than processed table salt. Kosher salt may also refer to a very light, flaky salt with a pyramid-shaped grain. Due to the shape of the granules, there is simply less salt in a pinch of kosher salt than in a pinch of table salt. This is the kind of salt most often used on top of pretzels and on the rims of margarita glasses. It is important to note that all kosher salt is not necessarily sea salt.

  • SMOKED SALT: Smoked sea salts are a relatively new and exciting gourmet salt option. They add a unique, woodsy flavor to a wide range of dishes, and are delicious for grilling or oven roasting. When considering a smoked sea salt, be sure that it is a naturally smoked salt without additives like liquid smoke flavoring, as this can create a bitter taste. Slow-smoked salts over real American wood planks infuse salt crystals with 100% natural cold smoke, and set the standard for a smoked salt. Smoked sea salts add an authentic smokehouse flavor to soups, salads, pasta, and sandwiches, and are an absolute must when preparing salmon. Available in fine, coarse, and flake grain sizes.

  • Kala Namak: or Indian black salt, is an unrefined mineral salt. It is actually a pearly, pinkish-gray color rather than black, and has a strong, sulfuric flavor and aroma. Vegan chefs have made this salt popular for adding an egg flavor to dishes like tofu scrambles. Kala Namak is used in authentic Indian cooking and is popular in mango smoothies.

Salt is the only rock directly consumed by man. It corrodes but preserves, desiccates but is wrested from the water. It has fascinated man for thousands of years not only as a substance he prized and was willing to labour to obtain, but  also as a generator of poetic and of mythic meaning. The contradictions it embodies only intensify its power and its links with experience of the sacred.”

Margaret Visser, 20th century author

Cheers, and have yourself a wonderful week!

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