The Correct Salt for the Correct Occasion
Production of salt is just as much an art as that of cheese, olive oil and salami. It’s a delicate gift of the ocean, the sun, the wind and the ancient know-how of salt workers. Most of the world’s salt is harvested from salt mines or by evaporating seawater and other mineral-rich waters. Knowing the difference between types of salts and what they are used for can make a world of difference in the flavour of your dishes.
Salt is chosen based on flavour burst, texture and color.
Impurities — including trace minerals — can affect both the color and taste of the salt.
The size of the grain also affects how the salty flavor bursts on your tongue. Salt with a larger grain size may have a larger flavour burst with shorter lingering taste than smaller grains.
However, if you allow the salt to dissolve in your dish, there shouldn’t be any major taste difference between plain refined salt and the other gourmet salts.
If you like to use your fingers to sprinkle salt on food, dry salts with a larger grain size are much easier to handle.