Sea salt, obtained by evaporation from sea water, is a more expensive product than rock salt. Gourmets around the world find it more "interesting" and taste different salt sources. No wonder - after all, sea water is not the same everywhere, and there are a large number of additives that make sea salt unique.
Instructions
Step 1
Coarse Sea Salt or Grosso Salt
This salt is composed of large, coarse crystals. Very often it is sold in special hand mills to grind immediately before use. But what's the point in buying coarse salt to make it smaller? It is better to use the product for its intended purpose, namely, bake fish, seafood or meat in a salt crust or salt, flavor soups and pasta. It is also worth mentioning that coarse sea salt is less sensitive to moisture and therefore has a longer shelf life without forming a single conglomerate.
Step 2
Fine sea salt
Tiny crystals of such salt instantly dissolve in dishes and give a clean, mild salty taste. This salt can be served in salt shakers to add salt or salt to dishes right after meals.
Step 3
Flaked sea salt
Sea salt flakes are very similar to snowflakes. This salt is obtained by double processing. First, seawater is evaporated using the traditional, natural method - in the open air, under the influence of the sun and wind, then the brine is poured into pots and slowly heated until flakes are obtained from the brine. They come in a variety of sizes. This salt is loved by professional chefs, as they can crush the flakes with their fingers to the thickness they need in a given dish.
Step 4
Flower Salt, Celtic Salt or Fleur de Se
Made in France. It is obtained according to the traditional method of the ancient Celts, collecting salt from the very top of the salt ponds. This salt is obtained by natural evaporation and consists of "young" salt crystals. Collect the "flower of salt", exclusively with wooden spatulas and compare it with the cream formed on fat milk. Weather conditions allow obtaining such salt only once a year - in summer. Celtic salt is famous for its delicate taste and aroma, so it is not used for long-term processing. They put flower salt in fresh salads, season vegetables, meat and grilled fish with it.
Step 5
French salt
Handcrafted from the Atlantic Ocean. It contains less sodium chloride. This salt works well for salty snacks, and those who can afford it make popcorn with it.
Step 6
Gray sea salt
Usually it is also obtained on the Atlantic coast of France, in Bretonne. The natural gray color of this salt is due to the clay lining the bottom of the salt ponds in this region. It is good for pickles, pickles and soups.
Step 7
Red sea salt or Hawaiian salt
Red sea salt owes its color to volcanic red baked clay, rich in iron oxide. Clay gives salt a special delicate aroma, more earthy than ordinary sea salt. This salt is so popular in detox diets. They use it where a beautiful presentation of the dish is needed - in salads, sprinkling it with pastries and chocolate.
Step 8
Italian sea salt
Italian sea salt is born from the waters of the Mediterranean Sea and is rich in iodine, fluorine, magnesium and potassium. The delicate taste of this salt perfectly complements sauces, salads; bruschetta is sprinkled on it.
Step 9
Volcanic salt or black salt
Volcanic salt has nothing to do with volcanoes. This is nothing more than a dyed coconut shell nest of Portuguese sea salt. It is used along with red sea salt. Often black salt is called Kala Namak - Indian Ayurvedic salt, but that is not black at all, but pearl, pinkish-gray.
Step 10
Smoked sea salt
Smoked sea salt. The most expensive is obtained by natural slow smoking in natural smoke. Fakes are cheaper - with the help of "liquid smoke". It gives a unique flavor to sandwiches, fried chicken, meat, fish, soups.
