Gourmet Sea Salts Are Essential Items In Your Pantry
Every cook requires a well-stocked pantry of gourmet sea salts.
I know what you're thinking.
Why not just use that trusty old packet of ordinary common table salt?
The truth is that highly processed and manufactured table salt and artisan sea salt are totally different animals.
What Is The Difference Between Sea Salt And Table Salt?
It's true that sea salt produced by artisans and table salt manufactured commercially, both originate from saltwater, but that's where the similarity ends.
Table Salt
In order to achieve a uniform item, manufactured salt is mined with heavy commercial equipment and then processed so every container contains exactly the same product: standard uniform grains of almost pure sodium chloride.
This means your highly processed table salt has been stripped of all its natural occurring minerals, heated to extreme temperatures, bleached with toxic solvents (ferro cyanide and aluminum) to make a uniformly white product which is then mixed with anti-caking agents to prevent clumping.
Gourmet Sea Salt
- Gourmet sea salt, on the other hand, is processed as little as possible in order to retain the characteristics of the body of ocean from which it is harvested from.
- The purest of sea salt is hand harvested from evaporated water which is naturally dried by sun evaporation before being packaged.
- This laborious process means each sea salt maintains a unique flavour and texture that reflects the minerals and flora and fauna from its origin. In this way each artisan sea salt is reflective of it’s “terrier”.
- Terrior is a French word more commonly used in relation to wine, cheese etc, and describes how the soil, geography and climate contribute to the uniqueness of a product.
- In this way sea salt has individual flavours, textures and shapes that are reflective and different according to the source locations which exist across the world.
Texture - Flakes or Crystals
Sea salts form either flakes or crystals.
As the terms imply, flakes are broad and flat while crystals are chunkier and typically taste crunchier too.
There is still variation within these textures though.
Hawaiian black and red sea salt crystals are larger and much crunchier than the more delicate crystals of the French sea salt Fleur de Sel.
Likewise, the Welsh Halen Mon and Australian Murray River sea salts are both flakes, however Halen Mon sea salt tends to be almost fluffy while Murray River is known for being quite crisp.
Colors of Sea Salts
In addition to the basic texture differences, sea salts also come in a wide range of colours and flavours.
Sea salts vary in colour from pure white, gray, brownish right through to pink, red and black.
These color differences are due to the “terrior” and mineral content.
White sea salt is harvested from the surface of the concentrated water (brine), grey sea salt is harvested from the clay bottom of the salt ponds,
Australian sea salt gains its delicate pink hue from the mineral carotene.
And then there are man-made colours which are added to the harvested sea salt: smoky flavours and infused options create exotic blends.
The visual appeal of the sea salt colour makes it so exciting. Try a tomato-mozzarella dish sprinkled with Hawaiian Black Lava Sea Salt or try the most amazing combination of chocolate and white sea salt.
The flavours will give a zing to your dishes that are nothing like what you'll get from that awful manufactured table salt!
Using Gourmet Sea Salt As Finishing Salt
Of course, these unique flavours and textures mean that you shouldn’t use gourmet sea salt the same way that you'd use table salt.
The individual characteristics of sea salts re completely wasted when dissolved in a big pot of soup or thrown into a batch of muffins.
For those large-scale cooking tasks, stick to cheap, uniform table salt or kosher salt.
To really make the most of your sea salt's individuality, try using it as a finishing salt instead.
Simply sprinkle it on top of your dish to really show off the colour and add an extra punch of flavour and a little crunch to each bite.
Start building your own unique and fascinating collection of sea salt with flavours and textures from across the globe.
Stocking your pantry with these varieties will make it a snap to add an exotic complement to any dish that strikes your fancy.
What Are The Essential Gourmet Sea Salts
I Need To Stock My Pantry?
It is great fun to have an exciting range of sea salts that represent
the whole spectrum of textures, colours and flavours that originate from all over the world.
Here is a list of sea salts to try:
- White sea salt should be your first buy if you're trying to start your sea salt collection. Delicate crystals of Fleur de Sel and fluffy flakes of Maldon or Halen Mon sea salt offer a subtle briny flavour that will transform simple dishes and add an elegant touch to your table settings. Try it on light dishes like fresh vegetables or roasted chicken, or, for a true classic, sprinkle a little over freshly-made caramels.
- Pink sea salt is a popular choice as well, with a variety ranging from the crisp, almost floral flakes of Australian-made Murray River sea salt to the startling crunch of the ancient rock salt of the Himalayans. Pink salts are a romantic choice for a meal for two, and they're especially good with sea food. If you're looking for an absolutely killer dessert option, try pink sea salt scattered over a dark chocolate fondue for a look and taste that will get you the best kind of attention.
- Black sea salt can't be beat for its dramatic presentation and subtle flavour. Black lava sea salts like the crunchy crystals from Hawaii and Cyprus are made by mixing pure sea salt with activated charcoal, which gives it a touch of smoky bitterness. It's a great choice for dramatic visual effects, so try using it on light foods like sushi or even on a slice of artisan bread with a little butter to really enjoy the flavour.
- Red sea salt, like Hawaii's Alaea clay salt, is made using natural clay, which gives it a unique earthy flavour. The deep brownish-red colour lends an equally primal presentation, particularly when passed at the table in plain white bowls. Simple roasted root vegetables are fantastic with red sea salt and rosemary, or for a truly authentic taste experience, try it with rich roasted pork.
- Smoked sea salts have been very popular recently due to their flavour, which is much more assertive than the traditional subtle flavours of sea salt. Specialty smokers like Jacobsen and Salish use traditionally-harvested sea salt flakes or crystals, which are then seasoned with smoke from woods like cherry or hickory. The deep flavour of these salts makes them perfectly suited for adding a smoky kick to steaks, but many people also like the savoury touch they lend to dark chocolate.
- Infused salts are one of the newest varieties of sea salt to take off, and there's a wide range of options. They can be made at home by simply taking your favourite sea salt and adding dried herbs, chilli peppers, citrus peel, or other flavourings to the jar. The longer the jar sits, the more the salt will take on the new flavourings. To save you the expense, several companies are now offering salts with flavours ranging from simple herb infusions to luxurious Italian truffles. Truffle-infused sea salt is especially good over simple creamy dishes like risotto or pasta. It's good enough to turn a plain baked potato into something special.