Salt of the Earth
April 22, 2008
Salt is one of the most important all-purpose seasoning [it is also considered a condiment] used in most kitchens and in countless recipes. It serves many purposes – a light seasoning of it enhances the flavors of other ingredients, smooth out bitterness, and makes foods taste more like themselves.
As in most cases, the higher the quality the better, and this is appropriate when choosing the type of salt used as an ingredient in recipes. Natural pure salt is alkalizing, good for you, is unrefined and has not been treated with anti-humidity chemicals or iodized.
Two salts I use often are:
French Grey Sea Salt
A moist, large-grained salt hand-harvested from salt marshes or salt ponds. It is also called Celtic sea salt and is less salty than common table salt and has a distinctive and delicious taste.
Himalayan Crystal Salt
Pretty pinkish hand-harvested free-form nuggets of salt containing 84 essential life-enhancing minerals. This salt is used for making Sole, an energy balancing elixir.
Not surprisingly these salts are expensive but well worth the price [in my opinion]. They can be purchased at health food stores, whole foods markets, or through online sources.
Try some of these other intriguing culinary salts: Black Salt, Fleur de Sel, Hawaiian Sea Salt, and Italian Sea Salt.
Get more information or shop online:
Salt Works
Himalayan Crystal Salt
One thing to note when using these culinary salts is you may need to increase the amount called for in a recipe ever so slightly. The next time you shop for salt, consider making space in your kitchen pantry for one or more of these interesting culinary salts.
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I am often use Himalayan salt too.
When I visited India,sometimes I have no food to eat…
I licked Himalayan pink salt.
maybe I think I managed to keep good health in India.
Sari ~ that is interesting. Himalayan crystal salt is rich with essential minerals so I can see how licking this type of salt can be healthy and beneficial. I would imagine it should be done in moderation though.
[…] Epicurian discusses salt. I use Celtic Sea salt, here called French Grey Salt, and have also tried the Himalayan […]