Flavored Sea Salts

[Janna]

Those who cook already know how delightful sea salt can be when added to natural ingredients. It's coarse texture adds a crunchy element to food, not to mention its health benefits----that of retaining natural minerals such as calcium, potassium, and magnesium.

Yet do you know that they work just as wonderfully with beverages too? Adding Nicoise Olive sea salt to the rim of a vodka martini can add an exotic twist to this classic cocktail. And Bloody Mary sea salt on such a traditional Sunday drink with friends and family? In one word: incredible. Add smoothies and virgin cocktails to the list. Vanilla or Caramel sea salt added to a strawberry-banana smoothie can be simply divine.

If you haven't explored the world of flavored sea salts, you're missing out. I use them daily on eggs, salad, fruit, meat, poultry, game, bread, and desserts.

I recommend Secret Stash Sea Salts, a small-scale culinary duo located in Seattle that specializes in flavored sea salts. Each salt is specifically hand-crafted by Chef Joseph Conrad and 100 percent natural (and free of anti-caking agents and preservatives).

What is your take on sea salt? How do you use it? Please share your recipes too!

More info about Secret Stash Sea Salts can be found at:

www.secretsalts.com

wwwsecretstash.blogspot.com

[TasterToo]

Interesting topic. I'm just starting to explore the differences in salts. Could you give me some sort of overview. I'm really having a tough time finding the differences in grey salts and others. I'm sure that the flavored salts are distinct and I'd like to learn about the different salts that aren't flavored too.

[Joseph Conrad]

Wow!
it sounds like these salts are really incredible. It also sounds like there is really no end to the fuctional use of them in the kitchen, great! thanks for the web link, I'll definetly check them out.

[Joseph Conrad]

As Far As I know there are many differences in many different types of sea salts. Each salt is harvested from a different location(country, province, ect...) The unique mineral make up of the water and surrounding land adds its own sort of flavor profile to each salt. Sometimes they are very subtle and sometimes taste vastly different. As far as grey or celtic salt as it is otherwise known as it is used predominetly in seasoning finished meats. I mean cooked and rested for a length of time and then plated. The salt is used as a finishing salt or seasoning when the steak is ready to eat. Fleur de sel is used primarily on seafood, and poultry, and also desserts like chocolate and caramels. But there are lots of different sea salts out there for you to have fun experiencing with. Wether its black lava salt from hawaii or pink deep ocean sea salt from japan, or these exceptional flavored sea salts that Janna is talking about. They all sound exciting and fun to use.

[Janna]

More than anything, a salt's mineral content can affect the taste. Though I find it difficult to distinguish sea salt from other salts with a high mineral content (such as pink Himalayan salt or grey colored rock salt).

That's one reason why I was so turned on by flavored Fleur de Sel salt. I also like the fact that they retain a significant amount of moisture. But what I like most is that these salts are an easy way to impart flavor and accentuate your cooking. Last night, I used Lavender Rosemary sea salt on fresh halibut. It was delicious and added a lemony garlic flavor to the dish.