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Grain Gallery Nov 25 2008

Back to story : Eat Sheet: Salt Join the conversation

Specialty Salt

Though salt may seem like an utterly generic seasoning, like so many other foods it has been getting a gourmet makeover. There’s burgeoning interest in different shapes, colors, and flavors—and higher prices to match.

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Specialty Salts

In tray at left, from left to right: Mexican sea salt, Cyprus black, Hawaiian Alaea red. Center tray, left to right: Hiwa Kai, Murray River Pink Flake, Viking Smoked. In tray at right, left to right: Alder smoked, Spanish smoked sea salt, and kosher salt.

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Red Salt

Red Alaea salt from Hawaii contains tiny amounts of clay, which contributes an earthy flavor.

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Japanese Salt

Amabito no moshio salt is made in Japan from local seaweed, and is prized for its rich umami flavor. It costs more than $8.50 an ounce.

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Black Salt

Glittering Cyprus black salt (next to Mexican sea salt) is flake salt infused with charcoal. It not only tastes slightly different from regular salt, but some claim it has detoxifying properties.

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Smoked Salt

Smoked salt, sea salt that has been hardwood-smoked, adds a grilled flavor to foods. Laurent Tourondel, owner of the BLT Restaurant Group, makes his own, but it can also be bought.

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Storage

While specialty salts are often sold in zip-top plastic bags or tins, the best way to store them is in airtight containers such as glass jars with cork or glass tops.

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