Specialty Salts

Now that I’ve experienced them I’m always going to have them in my pantry, that is, as long as I can afford these high priced salts.

The two I’m talking about here are pink Himalayan salt and Celtic salt. I don’t really have a favorite, but I definitely use more of the pink, probably because the granulation is more similar to the table and sea salts I’m most familiar with. The Celtic salt has a powdery granulation that is nice but different.

I purchased Sherpa Pink Himalayan salt online – in both granulated and rock form. Sherpa refers to a member of a Himalayan people living on the borders of Nepal and Tibet. Both pink salt products are Kosher, but that didn’t determine why I bought them.

Celtic salt is actually a French sea salt from the Bay of Biscay, Brittany Isles.

I did a tasting of both salts along with Morton’s idodized salt and somebody else’s sea salt that I also had on hand, and did discern a flavor difference outside of the texture consideration. However, once in the food of a recipe I doubt that I could tell one salt from the next.

However, since both salts tout purity in minerals and mining processing, I will stay with the higher-end salts. In pasta water, because I use so much of it, I still use either the iodized table salt or sea salt.

With both salts I use more in a recipe per teaspoon than if I were using the standard variety. Not much. If a recipe calls for one teaspoon regular salt, just add a little more of any sea or specialty salt.

Some won’t care. Salt is salt. But for me, it is always nicer to work with a quality product – and these two salts: pink Himalayan and Celtic are quality.






 

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