Every good cook needs a selection of Salts to add savor and good looks to his plating. These are the ones in my cupboard.
Mortons (without Iodine) -- everyday salt shaker material. Iodine changes the taste of foods and should be obtained naturally by eating some form of sea food twice weekly. Iodine taste like metal.
Fleur de sel (Sel De Mer) -- I use an inexpensive French brand La Baleine. I does not artificially add iodine but gets it and other minerals directly from the Mediterranean Sea.
Kosher Salt -- A courser very clean salt not derived from the sea. Very good in soups and liquid preparations but be careful it is easily overused. Its large grain structure is ideal for curing meats. By the way, Kosher salt is not actually Kosher. It is only approved to cure Kosher meats due to the grain size and is made by everybody.
Israeli Hebrew -- A washed Sea Salt from Israel more course than Sel De Mer but equivalent. I use it only for grinding salt. Its pretty cheap.
Cyprus -- A white Flake Sea Salt from Cyprus. It is a pretty expensive finishing salt for savory presentation. It is crispy and crunchy and has a light taste.
Pink Salt -- A product of Austraiia. It looks like tiny pink snowflakes and is a very strong finishing salt usable on fish dishes. I use it to garnish savory dishes. Its not that expensive and is available online.
Haleakala -- The name means "House of the Sun". It is a naturally red Sea Salt. It is found on the Hawaiian Island of Maui named after the famous volcano that gives the salt its flavor. It is mild in taste and course in grain size. It is very pretty on some dishes and I use it to garnish. Its pretty expensive.
Kilauea -- It is named after the home of the Hawaiian Goddess Pele. It is a black Volcanic Sea Salt. There is a legend that rocks from Kilauea contain the blood of the Goddess. It is a coarse salt that is mild in taste. It is so black and shiny that it looks like drops of oil on foods. I seldom use it because of the color and it is way too expensive.
HBC
