Gourmet Food Source
Although technically a mineral and used predominantly as a condiment rather than as a spice salt still ranks alongside pepper as our most important spice.
We simply cannot live without salt; it helps to maintain the balance of fluids in our body and the activity of our muscles and nerves. The amount of salt we consume has come under the spotlight in recent times with government warnings and pressure on food manufacturers to reduce the amount of salt used in food production to help lower our daily intake. Many of us will be familiar with the term ‘pass the salt’ and the liberal use of it at the dinner table particularly by older generations. The amount of salt we use in our cooking or as a condiment is down to individual taste and some crave more than others.
In my view salt should be treated like any other spice or condiment and that is in moderation, too little or too much is not a good thing but some is essential. Medical reasons aside, salt is incredibly important in the kitchen, its qualities as a flavour enhancer are without doubt and it is one of the most important food preservers known.
There is more to salt than the common table variety packed into salt mills across the globe and its uses stretch far beyond seasoning a bowl of French fries. There are different varieties of rock and sea salt and the amount of flavourings you can add is virtually endless. Click on the links below for information on individual salts and flavourings.