“Salt has a greater impact on flavor than any other ingredient. Learn to use it well and your food will always taste good.” quote from Salt Fat Acid Heat by Chef Samin Nostrat.
What Is The History Of Salt?
Today, we take salt and its uses for granted. Still, its history is packed with Salt wars, “As far back as 6050 BC, salt has been an important and integral part of the world’s history. Used as a part of Egyptian religious offerings and valuable trade between the Phoenicians and their Mediterranean empire, salt, and history have been inextricably intertwined for millennia, with great importance placed on salt by many different cultures. Even today, the history of salt touches our daily lives. The word “salary” was derived from the word “salt.” Salt was highly valued, and its production was legally restricted in ancient times, so it was historically used as a method of trade and currency. The word “salad” also originated from “salt” and began with the early Romans salting their leafy greens and vegetables. Undeniably, the history of salt is both broad and unique, leaving its indelible mark in cultures across the globe.
Most people probably think of salt as that white granular seasoning found in salt shakers on virtually every dining table. It is that, but it is far more…
Salt is an essential element in the diet of humans, animals, and many plants. It is one of the most effective and widely used food preservatives. Its industrial and other uses are almost without number. …” from article: Salt Works,The History of Salt.
Fun Fact: Only 5% of salt is used for cooking
Kosher Salts
Kosher salt is the most common and widely used as the main cooking salt. Most chefs and home cooks use Kosher salt for two reasons: It has light, flaky crystals that melt quickly, and they are not iodized. Iodized salts give your dishes a metallic taste, which explains why chefs use kosher salt. There are two brands of kosher salt: Mortons Kosher Salt and Diamond Crystal Kosher salt. Diamond Crystal is the least salty of all the salts. It has a larger crystal that has a light square texture. Its flaky texture crumbles and dissolves quicker than other salts. The large salt crystals make hand salting visibly easy. Morton Kosher salt is a bit more dense and twice as salty as Diamond Crystal. If you’re using Morton’s salt, cut the amount by half and wait for it to dissolve before you taste. If a brand of salt is not specified in a recipe, assume it calls for Diamond Crystal salt. It’s easier to add more salt to your dish but much harder to correct.
Sea Salt (table salt)
Sea salt is used as table salt. It is made from the evaporation of ocean water. It is less processed than table salt and retains trace minerals, which add flavor to the dish. Sea salt is available as fine grains or crystals.
Maldon Salt
Maldon salt is a specialty salt that is known for its pyramid shaped crystals. It is known and loved all over the world; It is a type of flaky sea salt that is harvested from the Blackwater Estuary in Maldon, Essex. It is carefully harvested on the spring tide, during a specific temperature and time of year, which is a family secret. It is used as a finishing salt for salads and meats. Maldon salt is pricey, so be prepared to pay ten times the amount of conventional salts. Sprinkle it on meats, salads, sandwiches, and vegetables just before you serve your dishes.
Fleur De Sel Guerand
Fleur de Sel Guerande is a type of sea salt that is hand-harvested in salt pans. It’s known for its delicate snowflake crystals and subtle flavor. Fleur de sel can be collected only when it is very sunny, dry, and with slow, steady winds. Because of its formation, fleur de sel is produced in small quantities. At Guérande, France, each salt marsh produces only about one kilo (2.2 pounds) per day. Because of this and the labor-intensive way in which it is harvested, fleur de sel is the most expensive of salts. These large flakes are not used to season food when cooking but are used as a garnish to flavor baked goods, ice cream, caramels, and anything chocolate.
Sel Gris: Grey Salt)
The salt picker, known as the ‘paludier’, also picks Sel Gris from underneath the top layer where the Fleur De Sel is harvested. Sel gris most often falls within the category of finishing salt, similar to Maldon salt from England’s southern coast. Sel Gris is an unrefined French grey salt that contains no chemicals, preservatives, or additives. It is also known as Celtic French grey salt because of the way it has been harvested. As a seasoning, sel gris instantly enhances the flavor of steamed or roasted vegetables, leafy greens, soups, pasta, seafood, or grilled meats. It’s best to use it after cooking so that the elegant texture and taste surface immediately when tasting.
Himalayan Rock Salt
Himalayan Pink salt is harvested by hand in the Khewra Salt Mine in the Himalayan mountains of Pakistan and is considered by many to be the purest form of salt in the world. It gets its rosy hue from trace minerals like magnesium, potassium, iron, and Zinc. Therefore, it has a high metallic flavor.
Kala Namak: Black Salt
Black salt, also known as Kala Namak or Himalayan black rock salt, is found in India. It comes from the salt mines of India, Pakistan, Bangladesh, Nepal, and other Himalayan locations. It is used in Indian cooking when its signature sulfur flavor is needed. It gets that flavor from the sodium sulfate found in its composition. Black salt is one of the ingredients that gives Chaat Masala its signature tangy flavor.
