Sea salt

Sea salt is a type of salt obtained by evaporating seawater. Unlike table salt, which undergoes extensive processing, sea salt retains trace minerals that can influence its flavor and color. It is commonly used in cooking and as a finishing touch to various dishes due to its texture and briny taste.

In culinary applications, sea salt is versatile and can be used in both cooking and baking. It enhances the flavor of meats, vegetables, and soups. Chefs often use it for seasoning and as a finishing salt, where its coarse grains provide a crunchy texture and burst of flavor. Different types of sea salt, such as fleur de sel and Himalayan sea salt, offer unique tastes and textures.

From a nutritional perspective, sea salt contains sodium, which is essential for bodily functions but should be consumed in moderation. Although it has trace minerals like magnesium and calcium, these are present in very small amounts. Therefore, while sea salt contributes to dietary sodium intake, its general nutritional value is similar to that of regular salt.

When cooking with sea salt, it’s important to be mindful of its potency, as it can vary based on grain size. Storage is straightforward; sea salt should be kept in a cool, dry place to retain its quality. Avoid exposure to moisture, which can cause clumping. Understanding how to cook with sea salt and recognizing different types of sea salt can help enhance your culinary skills.