Special Salts From The World
March 4, 2016 8:02am CST
Do you use special salts to season your food? If you want to try something different, there are several different natural salts from around the world: The pink Himalayan salt, is extracted from salt mines in the Himalayan mountains. It is excellent to season grilled red meats. The Persian Blue, is extracted from salt mines, in the north of Iran (once called Persia). A very good salt to for any kind of meats. The "Fleur de Camargue" (flower of Camargue), comes from the South of France, a natural salt extracted from the Mediterranean Sea. The "Gris de Bretagne" (Grey of Bretagne), is also a sea salt, extracted from the Atlantic Ocean, in the northern region of Bretagne in France. I have taken a picture of my different salt, to show you how they look alike. Which is your favorite?
64 people like this
5 Mar 16
Yes, I can taste the difference. The Himalayan has a taste similar to the sea salt. It is very hard, you can find serving platters carved from Himalayan salt, you can even cook on them. The Blue it's milder, with a aftertaste of iron.
• Centralia, Missouri
5 Mar 16
@LadyDuck so the plates of salt, do they dissolve a bit and add salt to your food? eventually they disintegrate? I have seen salt candle holders of something like that, but never considered it as a material for holding food. And now I want a box of different salts to cook with!
• Guangzhou, China
7 Mar 16
Here the salt is usually table salt and rough sea salt only. We cook by the table salt and we make some marinated food with rough sea salt. But actually we seldom use the rough sea salt anyway. We don't have so many different salts here.