Tips of using different types of salt
July 20, 2013 by:
anil gupta Points: 12
We aware with white and black salt. Some more slat available in world.
The life cannot be fabulous without salt. Without salt a good dish becomes insipid. Therefore, Ramras name is given to salt. We are well acquainted with black, rock and white salt. Some more varieties of salt are also used in the world. Some salts are not salty, but slight sweet. Always spread salt on cooked food to experience its real taste.
Persian blue salt
Light sweet and blue in color; this salt is gift from Iran. It is not available in large quantity. So it is not used in routine. Its flavor is unique. It is strong salt, but it became mild immediately after use.
Flower of Salt
Native place of this salt is France. In French it is called "Fleur D Sale". Its color is light grey. Indeed, it is sea salt and it extracted by removing outer skin. It required special season to prepare. Therefore, its price is more than normal salt.
Flower salt also has a special fragrance of flower. This salt has more wetness than common slat. So it is not dilute just after spreading on wet food. It gives glazed and crunchy taste to dishes.
Himalayan pink salt or Pakistani salt
Source of this salt is Pakistan. It is also called rock salt. It has pink color. It is used in cooking food. Its taste is bitter.
Sweet in taste this salt is available in unique pyramid shaped crystals. Apart from cooking food it is used in bakery products. It is also used to garnish salad.
Hawaiian black lava salt
It is sea salt. It gets this name for its color. Indeed activated charcoal mixed in it to give it black color. Mostly it is used for garnishing salad and dishes.
Red balkeynic or red alloy clay salt
It's color is light red. It is much strong so bit quantity is enough for food. It is used as preservative for foods.
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