Salt
Salt is the humblest, and perhaps the most under-appreciated ingredient in kitchens worldwide. Even though it is very simple, a pinch can bring depth, delicate notes, or transform an entire dish. The options, uses, and combinations are endless. The most important factor to consider when choosing a salt is how you want to use it. White sea salts can be used differently depending on the flake size. Flakes can be perfect for finishing because it dissolves softly on the palate.
Current Tasting: Whole Spice Pink Salt
Whole Spice started on a small farm in Petaluma. After many successful farmer’s markets, they were able to buy a warehouse and produce different types of homemade spices. For our current tasting flight, we have chosen a collection of their pink salts. While the pink sea salt’s color varies, it does not define the flavor profile. It completely depends on texture and where it comes from.
-Bolivian Pink is a hand-mined salt derived from ancient sea salt deposits. It is believed to be one of the purest forms of sea salt available. Mild and clean, it is great for salads, seafood, sauces, and brines.
-Hawaii Kai Red Gold is a premium, natural Pacific sea salt. Blended with Hawaiian Red Alaea, a legendary medicinal clay laden with healthful benefits, and Hawaii Ocean Essence, electrolytes and minerals. Marvelously sheen, crunchy texture with a zesty flavor.
-Murray River Pink Flakes are produced by feeding saline water into crystalizer ponds, where the water is quickly evaporated by the arid climate. Great soft saltiness and a subtle sweetness; excellent on salads and tomatoes.