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Top > Web Pages > Frequently Asked Food Questions > What’s so special about sea salt? |
Question: Whats so special about sea salt and how do I use it?
Answer: All sea salt comes from evaporated sea water and contains trace amounts of other minerals such as magnesium and calcium. Many cooks prefer sea salt, as they feel it has a cleaner, saltier flavor compared to table salt. Coarse grains can be ground to a finer texture by using a salt-grinder.
Common table salt is a uniformly fine-grained refined salt with additives that make it free-flowing. It is mainly used in cooking and as a table condiment. Most of todays salt is mined and comes from large deposits left by dried salt lakes throughout the world. Iodized salt is table salt with added iodine (sodium iodide) - particularly important in areas that lack natural iodine, an important preventative for hypothyroidism.
I use sea salt primarily as a finishing salt, adding it to a dish at the last moment, just as its served. Not only do I think sea salt tastes better, but the larger, natural crystals add an interesting texture and a salty burst of flavor when crunched between the teeth. There is nothing like a freshly sliced vine ripened tomato, still warm from the sun, drizzled with a mellow fruity olive oil, and finished with a grind of fresh black pepper and a generous sprinkle of Fleur de Sel.
For detailed descriptions of various types of sea salts, please visit our gourmet sea salt page.
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