As home chefs continually look for ways to add a bit of flavor to their meals, sea salt has joined the ranks of other seasonings, gaining gourmet status with its colorful grains that add texture and a bit of flavor.
The American Heart Association recommends that adults eat less than 2,300 milligrams of sodium a day. This represents approximately 1 teaspoon of salt, an amount that many of us easily surpass. By choosing fresh foods (or frozen or canned foods without added salts), then sprinkling on a bit of sea salt sparingly, you can cut back on salt intake while adding a bit of flavor and texture.
Sea Salt vs. Table Salt
Why sea salt over our traditional table salt? Nutritionally, all salts are the same. Sea salt is harvested from evaporated seawater and is minimally processed. Because of this, the minerals from the water are left intact, and add a slight flavor and color to the salt. Table salt is mined from underground salt deposits and contains a small amount of calcium silicate, which keeps it from clumping.
The main difference between sea salt and table salt is the texture. The fine granules of table salt dissolve quickly (and give off a sharp taste), which makes it ideal for baking, Sea salts have larger, more irregular grains, which when sprinkled on foods, add a crunch and a slight briny flavor. The grind of sea salt determines its intensity – with larger crystals having a more biting salt taste.
Types of Sea Salt
Sea salt can be used in a variety of recipes, from condiments and breads to vegetables and meat brines. All it takes is a bit of experimenting to learn to appreciate and distinguish between the different varieties of sea salts available. By choosing the right sea salt you can enhance the flavor of many of your favorite recipes. Following are some examples of sea salts that are readily available:
- Black salt is an Indian mineral salt that is actually a pinkish gray in color. Used in Indian cuisine as a condiment, the salt has a sulfurous mineral taste and is often added to chutney’s, raitas and other savory snacks.
- Grey salt is a light grey, somewhat pink in color. It is collected by hand and is a moist, unrefined salt that is considered to be the best quality salt available.
- Fleur de Sel, or flower of the sea, is a condiment salt made of young crystals that form naturally on the surface of salt evaporation ponds. It is often used for salad, vegetables and grilled meats. A true Fleur de Sel will come from the Guerande region in France.
- Hawaiian sea salt contains red clay from Kauai that is rich in iron oxide. This gives the salt its pink color. Hawaiian sea salt has a more mellow flavor than regular sea salt and is used to season and to preserve. It is a good choice for use on prime rib and pork loin.
- The naturally moist salts that are harvested from the Atlantic seawater off the coast of Brittany, France are referred to Celtic salts. They are hand-harvested using the Celtic method, which utilizes wooden rakes (no metal touches the salt). They are rich in trace mineral content.
- In addition to the wide variety of sea salts, hailing from around the world, there is a growing list of flavored – or infused – sea salts that boast some truly delicious flavors. They include espresso infused, Matcha salt, or Sun Ripened Pepper.
Salt is no longer a basic commodity. Sea salt’s benefits can be easily enjoyed with just a bit of culinary experimentation.
Sprinkle away.
