’tis the season

Salt, can live with it, can’t live without it. Salt, from the word salary, as it was given in return for work because it was so ridiculously important back in yesteryear as it still is today. Salt, mmmmmmm.

Clockwise from top:

Sichuan salt and pepper So tasty sprinkled on Chinese crisply fried duck or chicken. 1 part Sichuan pepper to 3 parts sea salt flakes heat until just smoking and grind in a mortar and pestle

2 Black sea salt As in salt with activated charcoal added not salt from the Black sea. Love it on scrambled eggs but has many uses, it is a flaked salt so does not need a grinder but it does make your fingers go black.

3 Murray River pink salt flakes Not made from dried Murray river water but from underground saline water near Mildura in Victoria.

4 ‘Black’ salt A rock salt mined in the Himalayas it is purple/black when in rock form but is a pretty pale pink when ground. Used in Indian dishes particularly the spice blend chaat masala.

5 Roasted Olive Flor de Sal A Spanish salt with oven roasted kalamata olives blended with Flor de Sal, beautiful on buffalo mozzarella and tomatoes, salads, pasta or anything Mediterranean I guess.

6 Maldon sea salt flakes Still my favourite, and not the most expensive any more, it comes from the River Blackwater, Maldon, Essex, UK. I know that doesn’t sound so attractive but trust me it gets a thorough cleaning.

7 Sel de Geurande The wet, grey sea salt in course rock form (above) and fleur de sel or flower of salt are from Geurande, near Nantes, France. This salt is harvested after sea water from high tides floods the tidal marshes and evaporates forming salt crystals. There is more to it than that really but coincidently, while I have your interest, a breed of duck, the Nantes duck, likened these same coastal marshes as a particularly good spot to live and breed.

Middle:

8 Maldon smoked sea salt Smoked salts are new on the scene and are great on all meats for that smokey just barbequed (but not) flavour.

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