Don't throw salt

I’ve created this blog to get everyone to open their minds to the “spiciness” of life.  So as not to intimidate the faint of spice, we will start our journey in the most comfortable of places for spice exploration – THE KITCHEN.

In my opinion, there are must-haves for every kitchen.  Salt and Pepper.  Sounds obvious, I know, but there are oh so many kinds of salt and pepper to consider.  Today, let's talk about salt.  Get to know:

Table salt – Table salt, the one found in most salt shakers, is mined from evaporated salt deposits or salt water and has most of the minerals removed.  Most salt in the U.S. is sold with iodine, an additive nutrition additive started in the 1920s. Salt is refined from there to create varieties like:
 

                  Pickling salt, Canning salt, Coarse salt, Pretzel salt, Rock salt, Popcorn      salt,  Seasoned salt  Have I missed any?  Probably – Let me know.

             Kosher salt – Kosher salt is an additive-free coarse-grained salt. This salt was  developed for the preparation of meats in accordance with Jewish dietary laws.  The  salt itself isn’t kosher, but the name sounds good.  I find Kosher salt perfect to rim  cocktail glasses for drinks like margaritas. Since Kosher is a lighter salt, there is less  after taste to it.

 This is a great all-purpose salt.
  I use it in all of my spice blends,  dips and recipes.

              Sea Salt – Sea Salt is just that –  salt gained from evaporating salt water collected  from an ocean or sea.    Sea salt is typically less refined than other salts. Depending    on  the seawater used, you also get a variety of minerals in the sea salt.   Due to this,  there  are numerous types of sea salts.  Here are a few: 
Black Salt - used in Indian  cooking.
 Grey salt – Slightly moist with a chunky texture, the gray or light purple  color comes from the clay in the region of France where it is harvested. A full  flavored all–around great salt. Hawaiian sea salt –  This salt is used in many  traditional Hawaiian dishes like Kahlua Pig and Hawaiian Jerky.
   (Flower of Salt,  Flor De Sal) – Skimmed from the top of salt ponds early in the  evaporation  process, is a great condiment salt, and particularly suited for grilled  meats, in salads  and on vegetables. The flavor, like wine, varies depending on where  it is harvested,  typically in France.
 French Sea Salt – A coarse salt, this is good  for salads, vegetables and grilled meats.
 
Italian Sea Salt – A delicate salt which is  good on salads and in sauces.
 Smoked Sea Salt - These are delicious in soups,  salads, pasta and also in grilling foods like salmon.
 

Too much information on salt, right?  Unless you are a trained chef, saltologist or just have a lot of time on your hands – why use up your brain space with all of this info?  Make seasoning easy and healthy – simplify  with  Saluda Spice Blends – the perfect balance of herbs, spices and kosher and sea salts. www.saludaspice.com

Pepper tomorrow.

Tastefully yours,

Kimberly