Just A Dash of Salt

One of the easiest ways to elevate your cooking to another level is to use flavored salts, or finishing salts. No recipe needed, really.

Flavor + Salt = Flavored Salt.

Salt, also known as table salt, or rock salt, is a mineral that is composed primarily of sodium chloride. It is essential for animal life in small quantities, but is harmful to animals and plants in excess. Salt is one of the oldest, most ubiquitous food seasonings and salting is an important method of food preservation.
Most recipes that call for salt are referring to table salt,  which has additives like iodine (to prevent a thyroid disease), and an anti-caking agent so the salt won’t get lumpy in humid weather.  Salt connoisseurs, though, often prefer to use Kosher salt for cooking, and sea salt for table use.  They claim that both have a softer flavor than table salt.   Exotic salts include the expensive French and Hawaiian sea salts, the smoky, sulfuric Indian black salt, and the intensely salty Korean bamboo salt.

Most Americans consume much more than necessary.  Too much salt can lead to high blood pressure. But  Salt is a terrific flavor enhancer, helping to reduce bitterness and acidity, and bringing out other flavors in the food. Just use a DASH!

  • Try sprinkling salt on citrus fruit, melons, tomatoes, and even wine to enhance flavor.


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