SEA SALT

Types of Sea Salt: Salt is the most basic seasoning for food. Just as the soil impacts how vegetables taste in different parts of the world, where salt comes from tells a lot about its unique characteristics. Some salts have a higher mineral content, which can make them taste smoky, flinty, or even sulfurous. Most natural salts and sea salts do not contain iodine, so they do not have the chemical taste associated with table salt. Sea salt has a purity all its own, which is why it is so highly prized by chefs. Then of course, smoked salts and infused salts are in their own category.

Cooking with Sea Salt: You can find countless uses for these salts, which can be categorized into two basic types: Finishing Salts and Infused Salts. Finishing Salts are the pure, single-origin varietals often named after the region of the world they are sourced from. Infused Salts can be anything as simple as a smoked salt to a salt infused with saffron or bottarga. Keep a few simple tips in mind when using these salts and you’ll be amazed at the results:

• Color is important: black salts look stunning when crumbled over white asparagus, cauliflower, or root vegetable purees. Red salts can add a rustic finish to rice pilafs, saffron risotto, or veal scallopini.
• You’ll get the most from high-quality sea salts if you add them towards the end of a dish or in raw preparations.
• If you are not familiar with a sea salt, taste it before using it. Certain varieties, such as our Portuguese Sea Salt and the Velvet Fleur de Sel have an intensely salty flavor.
• Smoked sea salts and infused salts are wonderful as simple rubs. Rubbing smoked salt on to a steak the night before give it a deep, smoky flavor.
• Truffled Salt is perhaps one of the hottest seasoning right now. While it’s wonderful on haut-cuisine dishes such as squab and sweetbreads, try it as a way to perk up more common dishes. We happen to love truffled popcorn here!