Salt is actually a mineral, not a spice. Therefore, it does not lose its flavor over time like spices and herbs do. Salt has been an important player in world commerce and cuisine since ancient times, and "salts" our language and literature as well. No kitchen is complete without salt. Culinary salts come in two basic categories - sea salt and mined salt. All salt originates in sea water, but sea salt is evaporated from liquid ocean water, while mined salt is taken from ancient deposits left by long-dry seas. In recent years gourmet salts have grown immensly in popularity, leading to a confusion about the different types. Although some palates can detect a flavor difference between types of salts, for most people, choosing a cooking salt should be based on texture. If you have a grinder, a large grain dry salt like La Baleine coarse grain of Tidman's rock salt is a good choice. If you are a hands-on cook, a flake salt like Kosher or Maldon may suit you better, since the particles can be easily crushed in your fingers. The fluffy flakes of Kosher, Maldon, fleur de sel, and salt cream dissolve faster in food or on the tongue, resulting in a "saltier" taste than granular salts. Sea salts, especially grey salt and Hawaiian Red and Black salts, have a higher concentration of additional minerals compared to pure sodium chloride. Besides pure salts, we offer a variety of seasoned salts for a more complex salty taste. These salt blends are a great way to add flavor anywhere you'd add salt. Click here for a list of the sodium content in our salts.
See a video of The Spice Boss explaining salt varieties.