It’s elemental

Salt used to be just salt, but now curious cooks and diners are exploring its variety. Enter gourmet sea salt, as defined and explained in Coastal Living magazine’s recent issue, which points out that aficionados prefer natural sea salt for its lighter taste and its crunchy texture.

Here’s a brief primer:

All salt is from the sea. Processing and the amount of additives and natural minerals determine the difference between table salt and sea salt. The quantity and type of trace minerals created subtle flavor variations.

Regular table salt, mined from underground deposits formed by ancient seas, has minerals (called impurities) removed and anti-caking agents added. “Natural” sea salts may be mined, but they aren’t processed to remove color and do not contain additives.

Gourmet sea salt is harvested or “farmed” by channeling seawater into clay ponds. Wind and sun evaporate the water forming salt crystals. Natural minerals color the crystals from ivory to red.

Use expensive sea salts as finishing salts, sprinkled on cooked foods. Since all salts dissolve in liquid, the nuances of sea salt are lost when mixed with cooking food.

Sea salt is moister than table salt and may clump slightly. If it’s exposed to excessive humidity, a crust can form on the surface and should be broken up. Earthenware crocks make good storage containers for sea salt.

As a mineral, salt can never go stale. So it doesn’t need to be ground in a mill just before serving to remain fresh. For a finer texture, large dry salt crystals may be ground in a salt mill. Salt is corrosive to metal, so the mill should have a ceramic or hard plastic mechanism.

Coastal Living magazine, October 2003