Salts

Salts

Left to Right:  Sea Salt, Kosher Salt, and Table Salt

This is just a sampling of what is available.  Try new salts, and see what it does for your recipes.  These just happen to be what is on hand at this moment. 

• Sea Salt-great for dishes where you want a touch of the sea taste, and a softer flavor
• Kosher Salt-a softer flavored coarse-grain salt.  Good for Kosher Diets
• Table Salt-Great everyday use
• SALTSalt is neither an herb nor a spice - but IS the number one seasoning in all the world.  Actually an "innovation" of mankind and noted throughout history.  The most common forms include:
  Table
  From mined rock salt deposits, contains chemical additives to keep it free-flowing.  Added iodine causes a slightly bitter aftertaste.  Has the "saltiest" taste. 
  Kosher
  Also mined from rock salt but with no additives. Purer taste, course grain, dissolves more quickly then table salt.  Preferred by most cooks (including me).
  Sea
  Made by evaporating sea water.  No additives, clean taste, course, large grains. Takes a little longer to dissolve and better for longer cooking periods, as for soups and stews.
  Fleur de sel
  French for "flower of salt".  Harvested by hand from salt beds.  It has a delicate flavor and works well as a finishing touch to appetizers, salads and roasted meats.