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Salts and natural salts: characteristics, origin and taste
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Everyone knows the usual table salt, but what about crystal salt or Himalayan salt? In the following you will find out how the varieties differ and what types of salt are still available.
Salts: the variety when it comes to seasoning
Salt is white and finely ground: this is how most people know it and this is how it is on the table in the shaker. In fact, there are numerous varieties, ranging in color from pink to black. Our common table salt is also known as table salt or table salt and is part of the basic equipment for seasoning dishes. It is obtained primarily as brine in salt pans. After being extracted in the mine, the rock salt is purified using the boiling process (evaporated salt) or impurities are separated from it by crystallization (crystal salt). If it says "refined" on the packaging, then all other minerals such as potassium, iron, calcium, magnesium or zinc have been dissolved from the salt in the industrial manufacturing process - almost pure sodium chloride remains, possibly mixed with iodine. This step is omitted with original salt or natural salt and the minerals and trace elements are retained. In addition to rock salt, there is also sea salt, which is produced in large salt gardens after the water has evaporated. Fleur de Sel is the finest variety here, which only forms under certain weather conditions.
These natural salts refine dishes
If you want to try out special recipes with salt, there is a wide range of natural salts from all over the world. They differ in color, taste and price. The most important are:
- Himalayan salt: The pink crystal salt is mined in mines in Pakistan and owes its color to iron ions. The taste is similar to normal salt.
- Red salt: The sea salt, which comes from Hawaii, gets its color from clay containing iron oxide and tastes slightly sweet.
- Black salt: also comes from the American island. During production, seawater is evaporated and mixed with activated charcoal and spices, which gives the salt a mild, nutty aroma.
- Blue salt: This intensely salty variety is a rock salt from Persia that shimmers blue thanks to potassium chloride.
- Smoked salt: When smoking over wood, the brown sea salt, which mostly comes from Denmark, gets its color and typical taste.
- Inca salt: Obtained by hand in salt basins in the high plateaus of the Andes, this slightly pink salt is of high quality and purity. Like the fleur de sel, it is still slightly moist and suitable for seasoning.
Make your own aromatic salt mixture
Did you know that a sustainable and individual salt mixture can be wonderfully mixed with leftover food? Onion and garlic leftovers do not have to be disposed of directly. You can use it to make a spicy salt mixture. To do this, dry the onions and garlic in the oven at 50 degrees for five hours (with the oven door slightly open) and then grate them in the salt. With a little rosemary you give your spice mixture the finishing touch.
How much salt is recommended?
Whether uniodinated salt, iodized salt or natural salt: you shouldn't overdo it with the use of the aroma dispenser. Because the question of how much salt is healthy per day can be answered clearly. It shouldn't be more than 6 grams - otherwise health problems can arise. In the case of natural salts, you should also dose carefully at first for reasons of taste. Too much blue salt, for example, quickly spices up the food.
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