Salt is a combination of sodium and chlorine, which became an indispensable seasoning for our food. Salt became a sought-after commodity early on in human history and there are significant differences when it comes to salt. It is either extracted in mines, comes from underground salt deposits, or seawater and that’s why this compound is placed in different categories. Based on production, there are essentially three different types: sea salt, vacuum salt, and rock salt. The salt producers have long been refining these with varying flavours to change and improve the taste. Some of the experiments make the hearts of gourmands beat faster.
Fleur De Sel and Desert Salt
That certainly includes the famous Fleur de Sel. People create it by evaporating seawater. The coveted condiment is from Brittany, Algarve and Camargue. The interaction of sun, humidity, and wind creates a unique taste. But this type of salt is not available cheaply. On the contrary, kilo of fleur de sel costs up to 80 Euros. Therefore, we do not use this salt for cooking. Fleur de Sel is used to refine already cooked or raw dishes. As a final garnish, it gives the food a particular flavour.
Desert salt comes from Africa. It is extracted from an underground salt deposit in the Kalahari desert in the southern part of the continent. The mining area is 280 million years old and free from harmful environmental influences. The desert salt contains trace elements of phosphorus and magnesium and it is said to have a strengthening effect on the immune system. Desert salt is ideal for seasoning meat, fish, soups, and potato dishes, but you can also use it for mushroom and egg dishes.
Hawaiian Lava Salt and Korean Bamboo Salt
This salt is an exception to the rule. In contrast to conventional salts, it is black. Activated carbon is responsible for its colour and it is said to have a digestive and detoxifying effect on your gut. It has a long tradition in Hawaii, but these days you can buy Hawaiian lava salt all over the world. It has a particularly delicate and smooth taste and for that reason it is mainly used in elite gastronomy. World-class chefs use it to refine their fish and seafood dishes.
Bamboo salt comes from Korea that goes through a unique manufacturing process, which was originally developed by a Buddhist monk. People consider it to be a kind of elixir of life in Korea. That does not seem like an exaggeration as this special salt refines every dish. Records show that the monks made the bamboo salt as early as the 17th century and recorded the recipe. The sea salt is mixed with clay and poured into bamboo tubes which then are burned in the fire. The hot temperature of over 1,000°Censures that the crystalline structures of the salt change. That also applies to the pH value, which becomes basic after the heating process. It creates another exclusive salt that delights lovers all over the world.