How many colors are there in table salt? Why is table salt colorful? Let you know the different salts used in different countries around the world

In 2017, the seventh salt industry reform was gradually implemented, and the variety of salt on the market suddenly increased. People are often confused. But even so, it is not as good as other countries for the time being. In other countries, large supermarkets often have hundreds of types of salt. The subdivision of salt can meet people’s different needs, and the reason behind it is different cooking habits.

At the end of the previous article introducing pepper, a reader left a message hoping that we would talk about salt, especially the so-called rose salt, black salt, rock salt, etc. in Western cuisine. What are they?

The salt we use in daily life seems to be the same, but the salt in Western cuisine is varied. Why is there such a difference? These salts are colorful, coarse and fine, and what is so special about them?

Why is there only one kind of salt in China?

This is probably caused by two reasons. One is China’s long-term salt monopoly system; the other is the difference in cooking salt habits.

In order to ensure that salt is iodized, China has long implemented a salt monopoly system, such as requiring non-designated salt production enterprises not to produce and sell salt, unifying salt standards, and not selling salt across regions. Therefore, consumers have not had many choices for salt for a long time. Regardless of the type or brand, basically everyone can only use iodized refined salt.

It was not until the seventh salt industry reform was gradually implemented in 2017 that various types of salt on the market suddenly increased. What low-sodium salt, non-iodized salt, bamboo salt, kimchi salt, stewing salt, pickling salt, pepper salt, garlic salt, ginger salt, chicken salt, etc., often confuse people. But even so, it is not as good as other countries for the time being. Large supermarkets in other countries often have hundreds of types of salt.

The subdivision of table salt can meet different needs of people, and the reason behind it is different cooking habits.

In many countries, salt is used more in cooking than in Chinese cuisine. Here, we will make a simple classification introduction.

Salt comes in two different types: table salt refers to refined cooking salt that has had impurities removed.

Kosher Salt is a non-iodized salt with coarser crystals than ordinary refined salt. This salt can be used to remove blood from meat, making the food clean and lawful, so it is called Kosher Salt. Because of its purity and fineness, it can be directly pinched by hand, and no iodine is added, the taste is purer, so it is loved by professional chefs.

Coarse Salt. The various colors and coarse grains of salt we see are all coarse salt.

The dissolution efficiency of salt decreases from fine to coarse, which can meet the requirements of different dishes. Coarse salt is often eaten directly without dissolving, so the chewing feeling of coarse salt of different crystal types is also different. For example, coarse sea salt and flaky sea salt are suitable for different dishes.

Another distinction about salt is based on usage, Seasoning Salt and Finishing Salt.

Seasoning Salt refers to seasoning salt. Seasoning refers to the seasoning used in the cooking process of food, including pre-marinating. Its usage is to allow the flavor of the seasoning to penetrate during the production process.

Finishing Salt is called finishing salt, which refers to the salt sprinkled on the dish when it is served to embellish the food, highlight the decorative effect and enrich the taste level.

Kosher salt can be used for both seasoning and finishing. Salts that have a unique visual effect or a special taste experience are mostly used for finishing.

Natural salt itself contains impurities and is not purified, so it can retain its special color. The mineral impurities in rock salt and the seaweed residues in sea salt give them a certain flavor that can be tasted by a sensitive tongue.

Himalayan Pink Salt is probably the most famous pink salt. It is called Himalayan, but it is actually produced in Pakistan. The color makes it naturally pleasing, and the natural crystals of rock salt are beautiful. It can be used not only to decorate food, but also to decorate the home.

The Khewra Salt Mines in Pakistan is located in the town of Lira, about 200 kilometers from Islamabad. It was founded in 326 BC. It has high-purity rock salt and an annual output of 370,000 tons. It is the largest and oldest salt mine in Pakistan and the second largest salt mine in the world, second only to the Sivertor Mine in Ontario, Canada. It is about 18 layers deep and spans more than 40 kilometers.

In fact, Himalayan rose salt is not the only pink salt. Australia’s Murray River salt is produced in the Murray-Darling Basin and is also pink.

Peruvian Maras salt is pink and white and is sun-dried with brine.

Pink salt is also available in China. The peach blossom salt produced in the Mangkang Salt Field in Mangkang County, on the border between Yunnan and Tibet, is pink. Other domestic red salt producing areas include Zhangye, Gansu, etc.

Persian Blue salt is rock salt produced in the northern part of Semnan Province, Iran, which provides a beautiful and rare blue color.

Indian black salt (Kala namak) is a type of rock salt produced in India that contains sulfides and has a pungent smell.

Hawaiian red salt and black salt are sea salts, and their colors are related to the different impurities mixed in.

Some other salts are flavored salts. Their color and flavor are the result of artificial blending of different spices and ingredients. Common ones include truffles, lemons, and vanilla.

Other salts include smoked salt and other salts that have been processed by certain processes. They highlight the unique taste, smell and decorative effect.

The colorful natural salts mentioned above are often much more expensive than ordinary table salt. Many people talk about their nutritional value. In fact, compared with other ingredients, they do not have any special mineral nutritional advantages. They just look good and can provide exotic decorations, wonderful sensory stimulation and imagination space.

Another finishing salt that needs to be introduced separately is a pure salt – flower of salt (French: Fleur de sel).

In the process of drying sea salt, before the sea salt crystals settle to the bottom of the salt pan, a special long-handled salt rake is used to scrape the cleanest crystals on the surface, and the so-called salt flower is obtained. It can be said that it is the essence of sea salt.、

The salt fleur de sel produced in Italy, Spain, Portugal and other places all have different flavors and characteristics. Among them, the salt fleur de sel produced in Guérande, France is the most famous. Because of its subtle taste and seaweed flavor, it is regarded as a high-end ingredient. The best way to use it is as a finishing salt, sprinkled on the finished dish. It is the killer of many professional chefs.

▍Salt is indispensable

Sodium ions are an electrolyte that plays an important role in the human body. They are required for the normal activities of nerves and muscles and can also maintain the osmotic pressure in the body.

Without other spices and seasonings, delicious food would only lose its color. Without salt, even the best ingredients would be hard to swallow. This is almost a common experience for all human beings, and the reason is probably inseparable from the physiological significance of salt. The extreme desire for salt is already engraved in human genes, just like the desire for fat and sugar. It can even be said that salt is engraved deeper.

In cooking, salt is also the basis of deliciousness and an assist for other flavors.

Salt can enhance umami. Adding salt to umami substances can enhance umami. Salt can enhance sweetness. Whether it is the Japanese who like to sprinkle salt on watermelons or Western desserts, they all have similar pursuits. In addition, salt can remove odors and can pickle and preserve food.

The importance of salt in cooking can be used to evaluate the level of chefs. The gap between amateurs and professionals is often reflected in the level of salt use. How to use salt can even be said to be a core skill in the kitchen.

How to use salt is actually a big problem with many misunderstandings. We will explain it to you in detail in the future.