Sea Salt in the Kitchen
In recent years, sea salt has been considered to be much more useful than kitchen salt. Since ancient times, salt has been a truly valuable product. At the dawn of civilization, people burned certain plants, sprinkled the ashes with sea water for a better taste, and used this as a seasoning. Later, the sea water was evaporated in order to get the very sea salt. Actually, it only contains 30.6% of sodium ions, while the rest are ions of microelements and other substances. Sea salt is composed of the following elements:
biogenic, which are involved in metabolism - magnesium 3.68%, calcium 1, 18%, potassium 1.11%;
bromine (0.19%) which is necessary for the body functioning;
non-radioactive strontium (0.04%), needed in the human body in very small quantities.
calcium, which is better absorbed in the presence of strontium.
complex compounds, such as: chloride (55.03%), sulfate (7.68%), bicarbonate (0.41%), borat (0.08%).
It’s interesting that sea salt is collected from different parts of the globe. Yet, the approximate ratio of above mentioned substances is the same for various origins. Nevertheless, the gourmets state that the taste of sea salt varies from different sources.
Types of Sea Salt
According to how the sea salt looks and is produced, it can be:
Fleur de Sel
Celtic Sea and Grinder Sea salt
Characteristics of Sea Salt
Coarse sea saltis salt in the form of large crystals. It can be pink-apricot-colored, as well as white, gray, and black. The color depends on the raw material. Sea salt is used in the preparation of minced meat. Coarse salt is more practical in storage. It can be used before serving cooked food, having been grinded and sprinkled on top.
While shopping, you can see Pacific sea salt from New Zealand. It is made naturally, so it is clean and full of natural ingredients.
Sea salt La Baleineoriginated in France, initially evaporating from the Mediterranean waters naturally. Bright white crystals can be used for cooking and added into prepared meals.
American sea salt Sonomais produced at the Pacific coast. This is a natural product without additives.
Italian non-refined coarse salt from Sicily Ittica d'Orcontains minerals such as potassium and magnesium in larger quantities than in other types of sea salt, which is why it is more useful.
Many people likegray salt, which contains a large number of microelements. It is coarse sea salt Le tressor. Another French gray sea salt is called Sel Gris Marin which has a pleasant smell and taste. Also, it contains the most important microelements for the human body.
Sea salt from the Gulf of Mainehas the smell of the sea and combines perfectly with the taste of seafood.
Preparing sea salttaste varies according to the source of its production. It is used in the kitchen for prepared meals. Typically, preparing sea salt can be in the form of flakes and thin crystals; this one easily crunches on the teeth and quickly dissolves in dishes. Sea salt varietyCyprus Flake is the sea salt of Mediterranean Sea, which is loved by the professional chefs and sea salt gourmets.
Black Cyprus Sea salt Cyprus Black Lavaconsists of flakes combined with activated carbon.
Hawaiian sea salt Alaeais traditional salt, which is used for food and rituals. It contains an admixture of iron oxide salts. It has a pleasant taste and is perfect for cooking pork.
Sea salt of listed types can be coarse, fine, of different smell and slight hints of salty taste. Coarse sea salt can be grinded with a special mill. When using this salt, it is important to remember that it contains a large proportion of sodium, and it is well-known that an excess amount of sodium has harmful effects on the cardiovascular system and the whole body. Finally, some people have a habit of putting salt on the prepared meal on the table. In this case, it is better not to put any sea salt when cooking.