Elizabeth’s Journal

Salts May Be Created Equal, But They Do Not End Up Equal

My dad frequently gives me a hard time about one thing or another. Over the last couple of years (since I acquired a salt crock), he’s needled me about how salts can possibly taste different since they’re all just NaCL. Here are some answers better than I could phrase (I said it had to do with how they were processed, but I was unable to coherently or persuasively provide any details):

—All salt is from the sea. Processing and the amount of additives and natural minerals determine the different between table salt and sea salt. The quantity and type of trace minerals create subtle flavor variations.

—Regular table salt (mined from underground deposits formed by ancient seas) has minerals—called impurities—removed and anti-caking agents added. “Natural” sea salts are not processed to remove color and do not contain additives; they have a crunchy texture and a lighter taste than table salt.

—Gourmet sea salt is harvested by channeling seawater into clay ponds. Wind and sun make the water evaporate while salt crystals form. Natural minerals color the crystals from ivory to red.

—Expensive/gourmet salts should be used as finishing salts only, sprinkled on cooked foods—since they dissolve in liquid, all nuances are lost when mixed with cooking food.

—If you choose to use large salt crystals in a salt mill (to get a finer texture—salt doesn’t go stale like pepper does, so it’s not necessary to use a mill for freshness), make sure the grinding mechanism is ceramic or hard plastic rather than metal, which is corroded by salt.

Note: This information came (sometimes verbatim) from an AP article that was in today’s Houston Chronicle.

Posted by elizabeth at November 5, 2003 09:28 PM