SALT

Hello Salt

The most common ingredient in cooking, borderless, no boundaries just simple and must-have ingredients in our kitchen cabinet in savory cooking.

One of the nice things about cooking is that you're constantly encouraged to challenge yourself and try new things. And with that, you're often learning more common ingredients that turn out to be anything but. That could be something simply salt.

Salt is actually an important nutrient for the human body too. Your body uses salt to balance fluids in the blood and maintain healthy blood pressure, and it is also essential for nerve and muscle function

First and foremost, salt is used as a seasoning to enhance the taste of food. It makes bland foods such as carbohydrates, rice, bread, pasta, meat palatable, and it helps to bring out the natural flavors on other foods.

Let's learn varieties of salts

1.??????Table Salt

The most common salt, also known as iodized salt, table salt has very fine grains and contains potassium iodide and an anti-caking agent that helps prevent it from clumping. it is the most economical and common salt in every kitchen from the world.

2.??????Kosher Salt

It pairs with anything. Its texture is light but coarse which helps you avoid over-salting and dissolves easily. It can be used in any application. I find more this last in the USA.

3.??????Sea Salt

?It is harvested from evaporated seawater, sea salt can be either very or lightly salty tasting, depending on where it's harvested, so make sure to taste it before using it. Sea salt also contains loads of minerals so it can have an intricate flavor, but since it's fine or medium-grained, it can be used in either savory and sweet recipes.

4.??????Himalayan Pink Salt

?It the purest of all salt, Himalayan pink salt is harvested from the Khewra Salt Mine in the Himalayan Mountains of Pakistan. Easily recognizable because of its pink color, this salt contains all 84 natural minerals found in the human body. Because of its steep price tag and bold flavor, use Himalayan pink salt for finishing dishes

5.??????Celtic Grey Sea Salt

It is harvested from Atlantic tidal ponds off the coast of France, Celtic sea salt is also known as Sel Gris, French for “gray salt. Its gray color comes from the minerals that are left behind when the seawater evaporates. Use as a finishing salt on roasted vegetables or grilled meat or seafood.

6.??????Fleur de Sel

Celtic sea salt, fleur De Del French for the flower of salt is harvested from evaporated seawater, but it comes specifically from the coast of Brittany. This salt is often described as smelling like and tasting of the sea. It’s a moist salt, so it's quite sticky, but the moisture causes the saltiness to stay on the tongue longer. It's best used as a finishing salt.

7.??????Flake Salt

Sel Gris and Fleur De Sel, flake salt is harvested from evaporated seawater although it's shape and texture are quite different. Light, thin, and irregularly shaped, flake salt has a very bright taste and low mineral content. Because of its high price, it’s best used as a finishing salt.

8.??????Black Hawaiian Salt.

Made by adding activated charcoal to sea salt, black Hawaiian salt is known for it’s strong flavor often described as earthy. Sprinkle to finished dishes.

9.??????Red Hawaiian Salt

Red Hawaiian salt is sea salt that is mixed with iron oxide-rich volcanic clay. Its flavor is described as nutty. Its striking red color makes it perfect for garnishing the finished dishes. My best salt for garnish

10.??Smoked Salt

Smoked salt is created by cold smoking salt with wood for up to two weeks. Its flavor and color can vary depending on the type of wood used and the length of time smoked. Use it to add a smoky flavor to savory dishes love to flavor olive oil, finish for humus.

11.??Himalayan Black Salt / Bire Noon

Bire Noon, Kalo Noon which means Black Salt in Nepalese, this reddish-brown salt is created by cooking rock salt with charcoal, herbs, seeds, and bark in a furnace for 24 hours. It has a very distinctive flavor and smells often described commonly used in vegan recipes to mimic the taste of eggs. My experience if we use Black salt with asafoetida full meaty, eggy taste comes in vegan dishes.

12.??Pickling Salt

sometimes called canning salt or preserving salt — is pure granulated salt (sodium chloride). Pickling salt does not contain anti-caking ingredients, which can turn pickling liquid cloudy, or additives like iodine, which can make pickles dark. In addition, pickling salt has fine granules that make it easy to dissolve in a brine. Morton and Ball are two common brands available at grocery stores, usually in the salt section or next to the canning jars in hardware stores

13. Volcano salt

The black lava salt is an Icelandic geothermal flaky sea salt blended?with activated charcoal.?The activated charcoal creates a rich, round salt with?dark colour that brings great contrast and finish to your dish and is sure to surprise your guests.

Great with meat, seafood and fruits.

Solely use for pickling, this coarse salt contains no iodine, minerals, either caking agent.