Salt

samples of various salts

Someone was recently asking about the various salts I keep on hand so here's a photo of samples of those salts.  This photo is by no means inclusive of all the different types of salts that are available.  Salt is a tremendously large industry.  There's a great book titled Salt: A World History, published in 2002.  It is a fascinating read, so if you're interested in the subject I highly recommend it.

Let's look at the salts in this photo. If you click on the photo, it should enlarge, and you can see the salts more closely.  If your device has zoom capabilities (which virtually every device has), you can use that to take a fascinating look at the differences in the salt crystals and flakes.  We'll start with the top row on the left and move to the right.

Top row, first position, left: kosher salt

Kosher salt is named as it is because the size of the salt crystals makes it perfect for pulling moisture from meat as is required in the koshering process. It does not have any additives such as iodine and so it has a very pure salt flavor, quite different from normal table salt.  The crystals are large and course.  And when cooking with kosher salt, one has to adjust the amount of salt if the recipe calls for normal table salt because of significant differences in weight for equal volumes.  A teaspoon of kosher salt does not weight the same as a teaspoon of table salt.  I use kosher salt more than any other in my baked goods.  

Top row, second position, center left: Maldon sea salt flakes

Soft and crunchy, certified organic and kosher, these sea salt flakes are a wonderful addition to the kitchen.  Maldon is a saltworks company that has been in business since the 1800s.  I love to use this on vegetables and seafood, and sometimes on the tops of chocolate chip cookies.  The salt flakes contain minerals from the sea water, and they are harvested manually using long-handled rakes that are used to pull the salt from the surface of purified sea water during the final stage of production.

Top row, third position center right: fleur de sel

This is one of my favorite salts.  It is harvested from the thin layers of salt that float to the surface of seawater as it begins to evaporate while common sea salt settles to the bottom.  It has to be harvested by hand as it is very delicate.  And it is usually harvested under specific prescribed weather conditions.  It has a complex flavor, and the crystals are a variety of sizes.  Most people use it as a finishing salt on a variety of foods.  I like to use it on many different things ranging from vegetables to fish to fried eggs.  I even have a favorite cookie in which I use fleur de sel instead of other types of sea salt or kosher salt as it seems to add just the right distinctive touch with the trio of chocolates that are also used.  I am told some chefs keep a small tin of this salt on their person at all times so that when they are out to eat someplace they can pull it out and use it.

Top row, fourth position, right: Trapani sea salt

Harvested from low Mediterranean waters along the western coast of Sicily, and using traditional methods of evaporation and hand-raking, this course sea salt is a popular salt around the world.  It is rich in multiple minerals with large crunchy crystals.  Some people think this is the perfect salt for making margaritas.  It works well on a variety of foods with a wonderful flavor and a pronounced crunch.

Second row, first position, left : Morton's fine Mediterranean sea salt

Very fine grains of salt makes this an easy-to-use replacement for common table salt as there aren't the significant weight differences when measuring by volume as occurs between common table salt and other larger course sea salts.

Second row, second position, center left:  Morton's course Mediterranean sea salt

A pleasant tasting inexpensive course sea salt that has larger courser crystals than Morton's fine sea salt.  Tossed on salads, roasted vegetables, roasted meats, and many other things it is good substitute for other more expensive sea salts.  

Second row, third position, center right:  Hawaiian pink sea salt

This wonderfully crunchy salt is rich in minerals and is colored by volcanic Hawaiian clay called alaea which contains iron oxide.  It has a subtle flavor, and with its beautiful color is a wonderful addition to many dishes.  It is a traditional part of native Hawaiian cooking.

Second row, fourth position, right:  Icelandic Lava salt

Produced by the company Saltverk in Iceland using only geothermal energy which they are proud to say minimizes their production carbon footprint, this is a wonderful sea salt that is colored by the activated charcoal from volcanic lava stones. It is crunchy and mineral-rich, and its shiny black crystals are a stunning addition to many foods.

Bottom row, only one salt here:  common table salt
Well, this is the salt that is most often found in the typical home.  All I can say is try some others and you probably will no longer use this salt exclusively.

There you go.  Try some different salts, experimenting on different foods, and see what you think.  The differences in flavors and textures are enjoyable to experience.  Throw some over your shoulder for luck, if you must, but I prefer to keep it all on my food and not waste a single tasty crystal.