Food Fare

Spice Rack: Pass the Salt

Food Fare Spice Rack

Pass the Salt

Alternatives to culinary salt.


Fleur De Sel very expensive; crystals form on salt flats where they obtain a delicate texture from sea breezes sprinkle on aged steak, heirloom tomatoes, or various salads in small salt dishes at the table
Gray Salt also known as gros sel; mostly comes from Brittany, where clay soil lends a gray tinge; trace minerals give it a complex flavor as a finishing salt on cooked dishes and prepared salads in a covered salt cellar to avoid drying
Kosher Salt the salt for restaurant chefs, who prefer lack of additives and coarse grain (easier to get a "pinch") seasoning for any foods cooked in a frying pan or saucepan; because kosher salt grain is larger and more flavorful, there is no need to use as much as one would of table salt in a salt cellar
Sea Salt a by-product of evaporating seawater, available in fine and coarse grains; valued for it's pure flavor baking (fine-grain), or cooking (coarse) if coarse, store in a salt grinder
Table Salt standard recipe salt; fine-grained with anti-caking agents (for when it rains), often contains iodine in cooking and baking where precise measurements, consistent grain & strength are required in a shaker of any kind

*Salt Data Source: Bon Appetit

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