Most people would look at our full line of gourmet salts and say “what’s the point? It’s salt?” And it’s true that salt is so ubiquitous that people take it for granted. Worse, we’re told every day that there’s too much salt in our diets, that salt increases blood pressure, and can do other bad things.
That’s certainly all true, but the key (as with everything in the culinary world…no matter how much we’d love to gorge ourselves) lies in moderation. Salt, like vanilla beans and the oft maligned monosodium glutamate (studies suggest that natural MSG (found in food like kombu kelp) doesn’t cause those headaches, by the way) is a flavor enhancer. Processed food purveyors love it not just for its preservative properties, but because it can turn the volume up on any food…even if it wasn’t particularly good food in the first place. And really, these processed foods are responsible for the overabundance of salt in our diets.
The solution? Salt your own food. Don’t be afraid to salt your food, and don’t under salt your food. Taste often and add just enough salt to give the flavor you crave. You’ll still be using a lot less salt than is found in your grocery store’s freezer aisle, and your taste buds will love you for it.
Another trick is to use better salt. Believe it or not, there IS a difference. Many people believe that mined, bleached & iodized salt (for all the good it is done in preventing iodine deficiency) has a harsh bitter flavor compared to quality sea salt.
Don’t believe me? Splurge on a strip steak and salt one side with iodized table salt and the other with Portuguese Flor de Sal. You’ll notice a difference in flavor.
We also offer a full line of naturally flavored sea salts that contain no chemicals, artificial ingredients, and no anticaking agents. Available flavors include: Smoked Salt, Lime Salt (try using to rim cocktail glasses!), Espresso Salt, Habanero Salt, Green Chile Salt, Szechuan Pepper Salt, Black Sea Sea Salt (strong “eggy” flavor & aroma), and Ginger Salt.
Colored salts can add a beautiful finishing accent to the appearance of your dishes, we currently offer: Hawaiian Black Sea Salt, Hawaiian Red Sea Salt, Hawaiian Pink Sea Salt, Gray Sea Salt, plus Himalayan Pink Salt (not actually a sea salt, but can be used like one).
So try upgrading your salt to upgrade your meals…you won’t be sorry!
Comments 2
I would love to review salts — or cook with oodles of wonderful mushrooms. I would tell the world! I come by cooking naturally. My Dad studied at the Cordon Bleu in Paris, sent their by Pan America Airlines. He was a steward on the Yankee Clipper airship, which pampers people like a cruise ship and landed on water — in the 1930’s. Dad taught me well.
I would love to review the salts. I cook constantly, and would enjoy trying them in a variety of ways.