A little taste of ...
Salt
by Sophie Davies
Let's
face it – everything in moderation is the key to being healthy and happy and
still enjoying the pleasures of food.
Salt has had some negative publicity in recent years, leading to the introduction of low-salt diets and revolting low-salt alternatives for nearly everything in our diet. But let it not be forgotten that the body needs salt to exist and cannot produce salts.
So if we must have salt in moderation then make it the best quality you can afford.
Most gourmands have now tried the flaky Maldon Sea Salt. With a high mineral content and clean salty flavour, it is a popular feature in restaurants combined with good bread and extra virgin olive oil. A friend of mine made me a fabulous Christmas gift last year of salt she had infused with her favourite herbs, garlic, sage and thyme. This was a delicious addition to roasted sweet potato and lamb cutlets.
I dare you to branch out and explore the fabulous range available from around the world.
Try one of these:
Murray River Gourmet Salt Flakes
Now available all over Australia, these delicious flakes have an apricot tinge, collected from the underground brines of the Murray-Darling basin.
Fleur de Sel
Translates as “the flower of the salt”, these delicious off-white sea salt crystals are collected from the salt marshes of Brittany, France.
Celtic Sea Salt
Charged with good energies, these salts were fed to prisoners who showed marked improvement in behaviour within weeks. This salt is popular with chefs.
Herbal salts
Infused with delicious herbs and spices, these are wonderfully aromatic.
Hawaiian Black Lava salt
Pure clear crystals ideal for roasting or grilling meats – available via the internet or from travelling friends.
So banish the harsh table or cooking salt and treat your taste buds to
some delicious alternatives.