Repsol YPF

The origin of this seasoning (coastal, desert rocks, mountain ranges…), the size of the grains, its composition and even its ability to dissolve are key factors when selecting the most appropriate type of salt for the dish you are going to make. 

Rock salt, which is the purest with concentrations of 90% sodium chloride, is extracted from mineral beds which, in reality are the dried remains of prehistoric seas. Sea salt, on the other hand, is obtained by the evaporation of sea water and, in addition to the mineral, it contains other dissolved elements which give it its characteristic taste of the sea. This is the salt that is usually used in kitchens to season food.

Gourmet flavours

The purer the salt, the more intense the flavour and as such less is required. The grains of sea salt are available with different flavours (with seaweed, smoked, lemon, chilli, black grains…). English Maldon salt is a sophisticated pure salt, the production of which requires special climatological conditions. It can be used for seasoning grilled foods, both meat and fish, and vegetables since it has a powerful salty taste but is not bitter. Its crystals maintain great consistency until they explode in the palate, as such you must add the right amount when serving. 

The various salts dissolve at different rates, depending on what they are in contact with. Even the colour has changed. They no longer have the traditional immaculate white colour but resemble the grey salt of Guerande, made in Brittany. The colour comes from the tiny particles of clay that it contains, which are responsible for maintaining the flavour and aroma of the seaweed. The pink salt from the Peruvian Andes and pink salt from the Himalayas with their crunchy texture as well as the yellow salt of Hawaii and the black salt from Cyprus are well-known. There are smoked salts, herb or truffle flavoured salts, it is even possible to buy vanilla, curry or chilli salt. 

Related articles

-Candy: a forbidden pleasure?

-Full flavour water