Worldly, Exotic Salt
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When a man is said to be “worth his salt,” it comes from ancient times when saltsalt, with its preservative properties, was precious and gradually became used as money or wages. Basically, salt is sodium chloride evaporated from seawater. Exotic salts, with off-white coloring, usually get their color from the ground minerals located at their original geologic address. Saltiness is a basic element in the human taste process.

There are many types of salts:  pickling salt, roasted salt, rock salt, smoked salt, table salt, Kosher salt and  exotic sea salts which we are discussing here.

As far back as 6000 BC in Romania, mostly used to preserve foods. Evidence also points to the use of salt in China equally far back. By the first century, salt became a medium for exchange along the Mediterranean.

People have a tendency to over-salt their food and to crave salty snacks. Actually, very little salt is required for healthy people – less than half a teaspoon a day is sufficient. Too many beginning cooks over-salt to substitute for savvy seasoning. Salt is meant to complement, not dominate.

EXOTIC SALTS:

Hawaiian Sea Salt, red or black: the red has a taste of iron while the black has a sulfuric aroma

Black Salt, Kala Namak or Sanchal from India:  Tan/black, has a strong sulfuric flavor which enhances curries.

Sel Gris/Fleur de Sel from France:  this is a highly popular gray salt bloomed to lace-like crystals.

Himalayan Pink Salt from Pakistan:  a fine-grain reddish-pink salt with a touch of sweetness.

Maldon Sea Salt from Brittain:  a light crystalline finishing salt.

More readings on salt:

http://www.atthemeadow.com/shop/Resources/Guide-to-Artisan-and-Gourmet-Salt-Types

http://www.seasaltsuperstore.com/products.aspx?itemid=1218

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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