Salt
Originally uploaded by mikeysklar
I know our blog readers do not need a lecture in using good salt in their cooking. We decided to step up our salt quality at home from sea salt we had been buying in bulk over to some more exotic options. Now we have "Black Lava Salt", "Himalayan Pink Salt" and kelp powder as our alkaline friendly salt alternative.
4 comments:
I love pink salt, Its very nice on dishes, If i had to describe it i would describe it as less salty than other salts, but very nice on a rub, or ground over things.
And these are better than good quality sea salt how?
Pink salt is supposed to be unprocessed, not contaminated with higher mineral content. Sounds better to me if that is true.
Actually it's kind of the reverse... Himalayan pink salt is a natural salt mined from a surface deposit in Tibet, and it has a fairly high iron concentration, which gives it both a distinctive pink color and particular flavor. Various rock salts have different mineral inclusions which give them different colorations and tastes.
There's even some types of sea salt that when harvested have an odd coloration, such as grey... for example "Sel Gris de Guérande" from the coast of France.
It's harvested from seawater by traditional methods used by the Celts... such as evaporation ponds. It has a wide variety of minerals in it, including many micronutrients.
Regular white table salt is often obtained from mining salt domes underground. It tends to be virtually pure NaCl, so it's white. It's okay but just plain sodium salt. Table salt is also treated with sodium iodide to prevent goiters in people with low iodine diets. (That makes it un-kosher since kosher salt has to be from the sea and otherwise untreated.)
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