Salt comes in a large variety of colours, shapes and sizes. It is essentially a rainbow-hued rock that as well as being pure white, may be pink, gray, black or green. Salt is made up of a tiny, perfect cube molecule that is too small to be seen by the naked eye; however every grain of salt is different. The crystals may be tiny and uniform or irregular and as large as pebbles. It is especially important when cooking to realise that salt comes in many different forms. A teaspoon of table salt contains more salt by weight than a teaspoon of fleur de sel, and will therefore be saltier.
The Distinguishing Features of Salt:
- Colour
White, gray, black, pink or green
- Texture
Coarse or ground
- Feel
Moist, dry, flaky or granular
- Size of the grain or flakes
Industrial salt producers may supply up to forty different grades or sizes of salt, while artisan saltmakers can provide flakes of salt seemingly as light as snow.
- Smell
Although sodium chloride has no odour, if the salt has been smoked or flavoured with herbs or spices, you will be able to distinguish them.
- Taste
While all salts will inevitably be ‘salty’, they will be salty in different ways. They may be sharp or subtle, taste of minerals or taste of the sea. There may be a strong hint of sulphur or a subtle, smoky flavour.
Here is a list of many of the common salts available. We have also compiled a list of suppliers to help you purchase these salts (Australia only).
- Fleur de Sel
- Sea Salt
- Rock Salt
- Table Salt
- Grey Salt (sel gris)
- Pink Salt
- Red, Black and Blue Salt
- Smoked Salt
- Flavoured Salt
- The Himalayan Salt Block
Fleur de Sel
What is it? Fleur de sel, the “flower of the salt”, is the name used for salt that has been raked by hand from salt ponds surrounding certain villages in France, predominately those around Brittany, on the Atlantic coast and in the Camargue, on the Mediterranean. It is harvested from May to September, when artisan paludiers patiently wait as the shallow pools of water in the salt ponds evaporate, creating the prized salt crystals. It is a delicate art: excessive movement will cause the “flower” to sink to the bottom, so salt can only be collected when the weather is warm and winds are light. The ponds are the same ones where the coarser sel gris is harvested, but for every 40 kilograms of sel gris produced, only around 1½ kilograms of fleur de sel are harvested. Each day, a new layer of salt rises to the top of the pond, crystallising into delicate flakes that are scooped up by the paludier using a wide, flat board on the end of a long pole. Each day’s harvest results in one batch of fleur de sel.
Properties: The salt itself is white, although it can acquire a pinkish hue, and it has long been prized by chefs and gourmets for its high quality.
Uses: Light, flaky, and with a pure, slightly mineral taste, fleur de sel is perfect for finishing dishes, either in the kitchen or at the table.
Suppliers:
Fleur de sel de Guerande
G J Food
Unit 13, 5-13 Parsons St, Rozelle, NSW, 2039, Australia
Ph: +61 2 9555 7750
Fleur De Sel de Guérande
The Salt Box
The Salt Box International Pty Ltd
PO Box 350
Neutral Bay NSW 2089
Australia
Imports of France
http://www.importsoffrance.com.au/
Unit 6 / 38 Thornton Crescent, Mitcham, VIC, 3132, Australia
Ph: + 61 3 9872 3945
Sea Salt
What is it? Sea salt is the generic term for unrefined or minimally refined salt, usually containing many of the trace minerals found in sea water, because it has been naturally evaporated from a living ocean, sea or bay. Some of the more common sources for sea salt are the North Sea, the Mediterranean Sea and the Atlantic Ocean, particularly in France on the coast of Brittany, although sea salt can be made from the waters of any ocean, large or small.
Properties: Sea salt is typically unrefined, so the minerals it contains may include iron, calcium, magnesium, potassium, manganese, zinc and iodine. These contribute to its bright, pure, clean flavour, which many believe carries the tang of the ocean.
Uses: Less delicate —and less expensive—than fleur de sel, sea salt is perhaps the ideal general-purpose salt, suitable for nearly all uses in the kitchen, particularly if you keep both a coarse and a fine-grained variety on hand. Suitable for both seasoning and finishing at the table, and is a good choice for flavouring fish dishes.
Suppliers:
Olsson’s Sea Salt:
Olssons
Ph: 1800 804 096
Sicilian’s Sea Salt:
Cantarella Brothers
Lario International
Unit 16/198-222 Young Street, Waterloo, NSW, 2017, Australia
Ph: +61 2 9699 5600
Alaea Hawaiian Sea Salt (Coarse), Salish Alderwood Smoked Sea Salt (Fine)
The Salt Box
The Salt Box International Pty Ltd
PO Box 350
Neutral Bay NSW 2089
Australia
Rock Salt
What is it? The term rock salt applies to any salt that has been mined from salt deposits on or under the ground. This definition may also apply to salt that has been extracted from underground deposits by dissolving it in water, pumping the brine to the surface and then precipitating the liquid back into salt.
Properties: Rock salt comes in a variety of sizes and is generally very cheap.
Uses: Because it is inexpensive, it can be used for anything that requires salt in large quantities, such as baking foods in a bed of salt.
Table Salt
What is it? Table salt is highly refined salt—usually between 95% and 99% pure sodium chloride—which has been produced at a uniform size by mechanical evaporators. It is often iodised, and usually contains an anti-caking agent to allow it to flow freely.
Uses: For much of the twentieth century, most homes had iodised table salt in their kitchen and nothing else. There remains a place for iodised table salt, mainly where it will not be used directly on food—the salting of cooking water, for example—or in baking, where its uniform size makes for accurate measuring (although a fine sea salt is preferable). The strong, sharp taste of table salt means that, given the wealth of alternatives, it should never be used at the table or as a finishing salt.
Grey Salt
What is it? Sel gris, grey salt, usually refers to the grey French sea salt that is hand harvested with wooden rakes in the traditional method. A moist, unrefined sea salt produced along most coastal areas of France, it is typified by a light grey, slightly purple tinge, which comes from the clay found in the salt flats.
Properties: Because it comes from France, sel gris is a little more expensive than local salt, but it is still an ideal all-purpose salt. It is unrefined, so it contains a range of minerals, and the evaporation process leaves it slightly moist, meaning it can be easily handled with your fingers. Learning to judge the amount of salt you are adding by how it feels is an essential skill in cooking, one that professional chefs learn early in their training.
Uses: For maximum flavour, sprinkle this salt by hand over foods just before serving to draw out the full flavours of the other ingredients. This salt is a natural compliment to fresh salads and vegetable dishes and an excellent all-round seasoning.
*A cheaper alternative to sel gris is Korean grey salt, which is available at many Asian supermarkets. It is similar in texture, colour, and taste, although it will generally be drier than sel gris.
Pink Salt
What is it? Of all the colours that salt comes in, pink is definitely the most popular, or at least the most common.
The colour comes either from the minerals that are bound in with the salt crystals, or from a salt-loving bacteria that produces a red carotenoid pigment, providing a valuable source of beta-carotene. Pink salts come most frequently from inland areas, where deposits have been left by the evaporation of prehistoric seas. Himalayan pink salt, Peruvian pink salt and Australia’s Murray River pink salt are perhaps the three most popular varieties.
Himalayan and the Peruvian salts are mined from pure salt deposits that lie high in the mountains, and they both possess the rich, mineral flavour that is common to pink salt.
Properties: Because they are mined rather than evaporated, the crystals are substantial, and contribute a definite ‘crunch’ to dishes on which they are used.
Uses: This is a gentle salt with a subtle, crunchy texture. Try it with barbecued meats or highly-spiced food.
Murray River pink salt is sourced from an underground aquifer near Mildura, Victoria, which is pumped to the surface through the mineral-rich soil, absorbing nutrients as it goes. The brine is evaporated first by the sun, then mechanically, producing a uniform flake salt that is now used by chefs around the world.
Uses: Murray River pink salt has a mild flavour without harshness. Justin North, of Becasse, favours the salt for its “beautifully balanced clean finish” and its “delicate crunch.” Try with a good steak or other grilled, roasted or barbecued meats; also good with vegetables such as mushrooms and potatoes.
Suppliers:
Himalayan Pink Salt:
HBC Trading
www.hbctrading.com.au
Unit 6 McCabe Industrial Estate, 7 Gibbes Street, Chatswood NSW 2067, Australia
Ph: +61 (02) 9958 5688
Salarium Argentum
http://www.salariumargentum.com.au/
72 Lillee Cresent, Tullamarine, Victoria 3043, Australia
Ph: 1800 552 306
Murray River Pink Salt:
Sun Salt
Ph: +61 3 5021 5355
4 Bothroyd Court, Mildura, VIC, 3500, Australia
Himalayan Pink Salt
The Salt Box
The Salt Box International Pty Ltd
PO Box 350
Neutral Bay NSW 2089
Australia
Red, Black and Blue Salt
As we have seen, salt comes in most colours of the rainbow and from all corners of the globe. Because pure salt is pure white or even translucent, the colours they gain are from natural elements incorporated into the salt crystals as they are produced.
Hawaiian ‘Alaea salt is almost red; these salts take their name from the iron oxide-rich red volcanic clay, called ‘Alaea, which gives them colour.
Properties: Harvested on the Hawaiian island of Kauai, which is their only source, these salts are claimed to have the highest concentration of trace minerals and elements of any salt.
Uses: Authentic ‘Alaea red clay will cause a fizzing reaction when added to a liquid, and imparts a subtle, mellow flavour to the salt. However, because clay and salt will separate in water, ‘Alaea salt should be mainly used as a finishing salt.
Persian Blue salt harvested from Iran, is a natural rock salt that is mineral rich with a hint of sweetness. It is dotted with blue crystals which are in fact salt crystals that have been highly compressed, causing them to turn blue.
Kala Namak, also known as black salt or sanchal, is an unrefined volcanic table salt with a strong sulphuric flavour. Despite its name, kala namak, which is mined in Central India, is actually light pink in colour when ground.
Cyprus Black Sea Salt This salt is unlike any other salt in the world—its sensational black colour makes it stand out, but it is also quick to dissolve, both on the tongue and on hot foods. The salt is initially white, and then activated with charcoal from volcanic areas. The colour makes it a dramatic garnishing salt, adding an exciting visual appeal. It pairs extraordinarily well with tomatoes and mushrooms
Properties and Uses: It is rich in minerals and most often used to flavour Indian dishes like chaats, and vegetable and fruit salads.
Suppliers:
Cyprus Black Sea Salt:
Eco-Farms
167 Parramatta Road, Homebush, NSW, 2140, Australia
Ph: +61 2 9764 2833
Waimea Trading
http://www.waimeatrading.com.au/
PO Box 724 Woollahra, NSW, 2025, AUSTRALIA
Ph: +61 409 219 280
Kala Namak (Indian Black Salt):
J.K International Pty. Ltd.
49 Suscatand Street, Rocklea, Qld, 4106, Australia
Ph: +61-7-3274-1023
Hawaiian ‘Alaea Red Salt:
Imports of France
http://www.importsoffrance.com.au/
Unit 6 / 38 Thornton Crescent, Mitcham, VIC, 3132, Australia
Ph: + 61 3 9872 3945
Hawaiian Green Salt:
Imports of France
http://www.importsoffrance.com.au/
Unit 6 / 38 Thornton Crescent, Mitcham, VIC, 3132, Australia
Ph: + 61 3 9872 3945
Hiwa Kai, Cyprus Black Lava Salt
The Salt Box
The Salt Box International Pty Ltd
PO Box 350
Neutral Bay NSW 2089
Australia
Smoked Salt
What is it? The effects of smoke on salt are quite remarkable: the smoke clings to the surface of the salt crystals, coating them with a rich, woody colour and imparting a strong, smoky flavour. And when the salt dissolves, that flavour goes straight into the food.
People have been smoking their salt since at least the time of the Vikings, who produced salt by evaporating seawater in a big vessel over an open, smoky fire containing juniper, cherry, elm, beech and oak woods.
In modern times, the salt is often produced first, then subsequently smoked.
Uses: Both Maldon from England and Halen Môn in Wales produce a salt that has been smoked over oak wood, which goes especially well with roasted meat. The type of wood used has a distinct effect on the flavour: salt smoked over chardonnay oak wine barrels, for example, will achieve a gentle smoke flavour with a savoury hint of wine.
Similar in concept to smoked salt is jook yeom, a Korean salt made by roasting sea salt in bamboo cylinders plugged with yellow mud. The salt absorbs minerals from the bamboo and mud, which in turn leach the salt of impurities. Many Koreans use bamboo salt for its nutritional value and as an aid for indigestion.
Suppliers:
Halen Mon Sea Salt:
Simon Johnson
http://www.simonjohnson.com.au/
P.O. Box 6486 , South Sydney Business Hub , Alexandria , NSW , 2015, Australia
Ph: +61 2 8244 8288
Maldon Salt:
Mayer Imports Pty Ltd
18-21 Chalmers Crescent, Mascot NSW 2020 Australia
34-38 Bakehouse Road Kensington Victoria Australia
Ph: +61 2 9669 2211
Netherlands Smoked Salt:
Imports of France
http://www.importsoffrance.com.au/
Unit 6 / 38 Thornton Crescent, Mitcham, VIC, 3132, Australia
Ph: + 61 3 9872 3945
Yakima Applewood Smoked Sea Salt,
The Salt Box
The Salt Box International Pty Ltd
PO Box 350
Neutral Bay NSW 2089
Australia
Flavoured Salt
There are many flavoured salts on the market now, but the best ones to buy are those that you would be unable to make yourself.
Truffle salt – The black truffle is one of the most sought-after foods in the world; it is also one of the most expensive. An ideal way to add the taste of black truffle to food is to add it to salt, which is an ideal medium for carrying both the strong aroma and the delicate flavour of the truffle.
Properties: Perhaps the best of these is Tetsuya’s Truffle salt – a delicate and aromatic blend of ground black truffle and sea salt, sourced from Italy, which brings the unique aroma of truffle to everyday dishes, turning them into something exotic and exciting.
Uses: Try with cooked egg dishes, tossed in pasta, on paté or foie gras, or sprinkled on buttered popcorn.
Vanilla salt is also very useful to have in the cupboard: you will be surprised how many things it will enliven, from fruit to seafood. And many salt companies sell prepared combinations of salt, herbs and spices to use as the basis of rubs and marinades. Just be aware that, unlike ordinary salt, these flavoured salts will not last forever, so buy them in quantities you know that you will use.
And of course, there is always chicken salt. There are few Australians who don’t occasionally (or indeed frequently) find themselves craving chips with chicken salt, so it can’t hurt to keep a container handy!
Suppliers:
Tetsuya’s Truffle Salt:
Tetsuya’s
www.tetsuyas.com/page/products.html
529 Kent St, Sydney, NSW, 2000, Australia
Ph: +61 2 9267 2900
The Himalayan Salt Block
Cut from slabs of solid crystal salt, the Himalayan salt block is an innovative way to add salt to the cooking (or curing) process. The salt block may be chilled to freezing point or heated up to 230˚C, making it ideal for serving a range of hot or cold foods.
Properties: The blocks are carved from slabs of pure salt that is estimated to be up to 250 million years old. They look a little like pink marble, but one touch with the tongue confirms that they are indeed made of salt.
Uses: They can be used as serving platters, to cure food and to cook it—and not just savoury dishes: a chilled block can be used for tempering chocolate, setting caramel, or even for creating a dramatic fruit flambé to present at the table.
Tips: Although salt blocks will sustain temperatures from –18˚C to over 450˚C, it is best to reserve one block for each purpose. Those that have been subjected to heat will change colour as a result, becoming more tempered and less suitable for presentation. The salt block must also be heated SLOWLY. This can be done in the oven or on the stove top, but care should be taken to avoid it touching electric elements. The salt block should also be carried very carefully when hot, particularly if it has developed any cracks.
