SALT & PEPPER: What Great Chefs Use In Their Kitchens

Salt and pepper. Have you ever eaten food without any seasoning -- especially salt? I have, and uh ... no, thank you.

My foray into the kitchen began with a simple question to my Mom: "Mama, I see your cookbooks, but I never see you use them." With that, she opened the spice cabinet, smiled, and said to me, "When I cook, I don't follow recipes. I go by what I want dinner to taste like." That was it. I was perma-hooked.

Oh, the adventures of a little boy with ADHD in a kitchen. I'll share stories with you, but for today, let's season your life with some kitch-wisdom.

Flavors should be thoughtfully chosen so to elevate the dining experience -- breakfast, lunch, receptions, dinner, after parties, snacks -- flavor life matters!

Let me introduce you to the essential duo that forms the foundation of dining excellence: salts and peppers. These two basic seasonings have significant influence/impact on food. They literally transform dishes from ordinary to extraordinary with a mere sprinkle or dusting.

I'm taking you on a journey through my kitchens and Chef-friends of mine as we explore the salts and peppers that are near our stoves, and in our spice racks.

For those of us that perform at the highest level, be clear that we rely on a diverse array of salts and peppers, each serving a distinct purpose in flavor enhancement, texture and finesse. We live being led by an indefatigable passion to please our guests. We love entertaining. Our hearts are lifted when we see our guests smiling, laughing, having a good time, and celebrating being together. How food is prepared makes a mondo-size difference in a guest's perception and determination if food is mind bending or "good." Let's look at some of the the salt and pepper you will find in great kitchens.

1. Maldon Sea Salt:

Maldon Sea Salt is renowned for its delicate pyramid shaped flakes, offering a unique texture and appearance.

Chefs favor Maldon Sea Salt for its ability to provide a delicate crunch and clean, briny taste. The pyramid shape of the flakes allows for a controlled distribution, ensuring each bite is perfectly seasoned.

Science Behind It: The pyramid shaped flakes of Maldon Sea Salt create a larger surface area compared to traditional salt crystals. This increased surface area enhances the perception of saltiness on the taste buds, allowing for a more pronounced flavor despite using less salt overall.

2. Fleur de Sel:

Description: Fleur de Sel is harvested from the surface of saltwater evaporation ponds, resulting in its delicate flavor and slightly moist texture.

Why Chefs Choose It: Chefs often use Fleur de Sel as a gourmet finishing salt due to its subtle flavor and texture. Its delicate nature allows it to dissolve easily on the palate, providing a nuanced burst of salinity without overwhelming other flavors.

Science Behind It: The moist texture of Fleur de Sel is attributed to its harvesting process, which involves carefully skimming the salt from the water's surface. This moisture content contributes to its unique mouthfeel, enhancing the overall dining experience.

3. Trapani Sea Salt:

Description: Trapani Sea Salt, hailing from Sicily, boasts a light, crisp texture and is rich in minerals.

Why Chefs Choose It: Chefs favor Trapani Sea Salt for its mineral rich profile, which adds depth and complexity to dishes. Its light texture allows for easy manipulation, making it ideal for seasoning and finishing a wide range of Italian cuisine.

Science Behind It: The mineral content of Trapani Sea Salt, derived from the seawater where it is harvested, contributes to its unique flavor profile. These minerals interact with the taste receptors on the tongue, enhancing the perception of saltiness and imparting subtle nuances to the dish.

4. Himalayan Pink Salt:

Description: While not native to Italy, Himalayan Pink Salt is prized for its mineral content and mild flavor.

Why Chefs Choose It: Some chefs opt for Himalayan Pink Salt as a finishing salt due to its mineralrich composition and subtle flavor. Its delicate pink hue adds visual interest to dishes, while its mild salinity complements a wide range of flavors.

Science Behind It: Himalayan Pink Salt is believed to contain trace minerals such as potassium, magnesium, and calcium, which contribute to its pink coloration and subtle flavor profile. These minerals can influence the perception of saltiness and enhance the overall taste of dishes.

5. Persian Blue Salt:

Description: Persian Blue Salt originates from Iran and is characterized by its striking blue hue, attributed to its mineral composition.

Why Chefs Choose It: Chefs are drawn to Persian Blue Salt for its visually stunning appearance and unique flavor profile. The distinct blue color adds a captivating visual element to dishes, while its flavor is described as supremely salty, and slightly sweet, making it versatile for both cooking and finishing. This is one of the few salts in the world that is incomparable. This is one of my go-to salts. Of note: it is extremely difficult to source at this time.

Science Behind It: The blue color of Persian Blue Salt is a result of the presence of trace minerals, such as sylvite and halite. These minerals not only contribute to its color but also influence its taste, providing a subtle sweetness that sets it apart from other salts.

6. Gray French Salt:

Description: Gray French Salt, also known as Celtic Grey Salt, is harvested from the coastal regions of France and is characterized by its grayish hue and moist texture.

Why Chefs Choose It: Chefs appreciate Gray French Salt for its mineralrich profile and complex flavor. The salt's gray color is attributed to the clay and mineral deposits where it is harvested, while its moist texture lends a subtle brininess to dishes, enhancing their overall depth of flavor.

Science Behind It: The gray color of Gray French Salt comes from the presence of minerals such as magnesium and calcium, which are absorbed from the claylined salt ponds where it is collected. These minerals not only contribute to its color but also impart additional flavor nuances, making it a favorite among chefs seeking to elevate their culinary creations.

7. Purple Bamboo Salt:

Description: Purple Bamboo Salt is a traditional Korean salt produced through a unique process involving bamboo cylinders and pine tree firewood, resulting in a distinctive purple color and complex flavor profile.

Why Chefs Choose It: Chefs are intrigued by Purple Bamboo Salt for its rarity and intense flavor. The salt's production method, which involves multiple cycles of roasting in bamboo cylinders buried in pine tree firewood, imbues it with a smoky aroma and rich taste that enhances various dishes, from savory to sweet.

Science Behind It: The purple color of Purple Bamboo Salt is a result of the high heat and pressure applied during its production process, which causes a reaction between the minerals present in the salt and the bamboo and pine tree components. This reaction creates unique compounds that not only contribute to its color but also impart a complex flavor profile, making it a soughtafter ingredient in gourmet cuisine.

8. Colima Sea Salt:

Description: Colima Sea Salt is harvested from the pristine waters off the coast of Colima, Mexico, known for its high mineral content and pure taste.

Why Chefs Choose It: Chefs favor Colima Sea Salt for its exceptional purity and clean flavor. The salt is hand harvested using traditional methods, ensuring that it retains its natural mineral composition and fresh taste, making it ideal for enhancing the flavors of both simple and complex dishes.

Science Behind It: The mineralrich waters of Colima, combined with the traditional harvesting techniques employed by local salt producers, result in a salt that is brimming with essential minerals such as potassium, magnesium, and calcium. These minerals not only contribute to the salt's nutritional value but also enhance its flavor profile, providing a subtle complexity that elevates any dish.

9. Hawaiian Alaea:

Description: Hawaiian Alaea salt is a traditional Hawaiian sea salt infused with alaea clay, giving it a distinctive reddishbrown color and earthy flavor.

Why Chefs Choose It: Chefs appreciate Hawaiian Alaea salt for its unique color and flavor profile, which adds depth and complexity to a wide range of dishes. The addition of alaea clay not only imparts a reddish hue to the salt but also infuses it with subtle earthy notes, making it a versatile ingredient in both savory and sweet recipes.

Science Behind It: The reddish brown color of Hawaiian Alaea salt comes from the ironrich alaea clay, which is naturally occurring in Hawaii. This clay is added to the salt during the harvesting process, where it undergoes a natural curing process that allows it to absorb the clay's minerals and flavors. As a result, Hawaiian Alaea salt not only provides visual appeal but also imparts a unique taste that enhances the overall dining experience.

10. Osmo:

Description: Osmo salt is a premium sea salt harvested from the pristine waters of the Mediterranean Sea, known for its purity and fine texture.

Why Chefs Choose It: Chefs prefer Osmo salt for its exceptional quality and versatility in culinary applications. The salt's fine texture allows for precise seasoning, while its clean, briny taste enhances the flavors of a wide range of dishes, from seafood to desserts.

Science Behind It: Osmo salt is harvested using a proprietary method that involves evaporating seawater under carefully controlled conditions to ensure purity and consistency. This process allows the salt to retain its natural mineral composition and delicate flavor, making it a favorite among chefs seeking to elevate the taste of their creations.

11. Diamond Crystal:

Description: Diamond Crystal salt is a highly purified salt made through a process of evaporation and crystallization, resulting in uniform crystals and a clean, bracing taste.

Why Chefs Choose It: Chefs opt for Diamond Crystal salt for its consistency and reliability in seasoning dishes. The salt's uniform crystals dissolve quickly and evenly, allowing for precise control over seasoning levels without overpowering other flavors.

Science Behind It: Diamond Crystal salt is produced using advanced evaporation techniques that remove impurities and trace minerals, resulting in a salt that is almost entirely sodium chloride. This high level of purity ensures a clean, bracing taste that enhances the natural flavors of ingredients without introducing any unwanted nuances, making it a staple in professional kitchens worldwide.

Please pass the pepper

1. Tellicherry Peppercorns:

Description: Tellicherry Peppercorns are larger and more mature than regular black peppercorns, offering a robust and bold flavor.

Why Chefs Choose It: Chefs favor Tellicherry Peppercorns for their intense flavor profile, which adds depth and complexity to dishes. Their larger size allows for a more pronounced peppery kick, making them ideal for seasoning hearty Italian fare like cacio e pepe.

Science Behind It: The bold flavor of Tellicherry Peppercorns is attributed to their maturity and higher concentration of piperine, the compound responsible for pepper's characteristic heat. As peppercorns mature, they develop a richer flavor profile, resulting in a more intense sensory experience.

2. Lampong Peppercorns:

Description: Lampong Peppercorns, originating from Indonesia, are known for their strong aroma and medium heat.

Why Chefs Choose It: Chefs may opt for Lampong Peppercorns to impart a complex flavor profile and aromatic depth to dishes like cacio e pepe. Their medium heat level allows for a balanced peppery flavor without overpowering other ingredients.

Science Behind It: Lampong Peppercorns contain varying levels of piperine and essential oils, which contribute to their aromatic complexity and moderate heat. These compounds interact with the olfactory receptors in the nose, enhancing the perception of flavor and aroma.

3. Malabar Peppercorns:

Description: Grown on the Malabar Coast of India, Malabar Peppercorns offer a wellbalanced flavor profile with a moderate heat level.

Why Chefs Choose It: Chefs appreciate Malabar Peppercorns for their versatility and balanced flavor, making them suitable for a wide range of Italian dishes. Their moderate heat allows for nuanced seasoning without overwhelming delicate flavors.

Science Behind It: Malabar Peppercorns contain piperine and volatile oils, which contribute to their distinctive flavor profile and moderate spiciness. The balance of these compounds results in a harmonious sensory experience, enriching the overall taste of dishes.

4. Sarawak Peppercorns:

Description: Hailing from Malaysia, Sarawak Peppercorns are prized for their mild heat and citrusy notes.

Why Chefs Choose It: Chefs may select Sarawak Peppercorns to introduce a unique twist to dishes like cacio e pepe, thanks to their mild heat and citrusy undertones. Their nuanced flavor profile adds complexity without overpowering other ingredients.

Science Behind It: Sarawak Peppercorns contain piperine and terpenes, which contribute to their mild heat and citrusy aroma. These compounds interact synergistically, enhancing the overall sensory experience and imparting a distinctive character to dishes.

5. Pondicherry Peppercorns:

Description: Pondicherry Peppercorns are sourced from the region of Pondicherry in India, renowned for their bold flavor and intense heat.

Why Chefs Choose It: Chefs opt for Pondicherry Peppercorns to add a fiery kick and robust flavor to dishes. Their intense heat level and bold flavor make them ideal for seasoning spicy Indian curries and marinades.

Science Behind It: Pondicherry Peppercorns contain high levels of piperine, the compound responsible for pepper's heat, along with volatile oils that contribute to their bold flavor profile. The combination of these compounds creates a sensory experience that is both spicy and flavorful, enhancing the complexity of dishes.

6. Aji Charapita Peppercorns:

Description: Aji Charapita Peppercorns are small, yellow peppers native to the Amazon rainforest, prized for their fruity flavor and subtle heat.

Why Chefs Choose It: Chefs may incorporate Aji Charapita Peppercorns into dishes to add a unique fruity flavor and gentle heat. Their small size and vibrant color make them an attractive garnish for both savory and sweet dishes.

Science Behind It: Aji Charapita Peppercorns contain capsaicinoids, the compounds responsible for pepper's heat, as well as fruity esters that contribute to their distinctive flavor profile. The combination of these compounds creates a sensory experience that is both mildly spicy and pleasantly fruity, enhancing the overall taste of dishes.

7. Guajillo Peppercorns:

Description: Guajillo Peppercorns, originating from Mexico, are known for their smoky flavor and moderate heat.

Why Chefs Choose It: Chefs may use Guajillo Peppercorns to add a smoky depth of flavor and gentle heat to dishes like mole sauces and marinades. Their versatile nature makes them suitable for a variety of Mexican and TexMex cuisine.

Science Behind It: Guajillo Peppercorns contain capsaicinoids, which contribute to their moderate heat level, along with compounds that impart a smoky aroma and flavor. The combination of these compounds creates a sensory experience that enhances the complexity of dishes, adding depth and richness to their flavor profiles.

Make finding salts, peppers, spices, and herbs an adventure. Explore. Experiment. Being in the kitchen or grilling on a patio should be fun and enjoyable. Explore different salts, peppers and seasonings. I am soon to launch my world famous specialty dry rubs That will bend your mind, guaranteed. Have fun! If you have questions or want to give feedback, I welcome hearing from you.

Until the next time, live deliciously -- sprinkle some salt and pepper on your life!

Bryan-David Scott

[email protected]

(510) 516-1492

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