Cooking With Natural Salt
French salt is a delicacy harvested in the Cote D’Azur (French Riviera) and northern France, on the banks of the river Rhone. In ancient times, people used the sea salt harvested in the Cote D’Azur to prepare meals, particularly for royalty. At that time, the salt’s ability to preserve food made it a valuable commodity, even for ordinary people.
Salt is a key component in fine dining cuisine. It adds a salty, but healthy taste to any dish. The best thing about this food-preservative is its wide availability: It can be found everywhere, even in your local supermarkets. But how does it gain such popularity among consumers? This article will introduce the secrets behind the French salt’s global appeal.
The French people are known for their love for taste. Their food traditions have been passed down from one generation to another. And salt, although often overlooked by the general population, is one of their favorite ingredients, judging by how often they use it to season their meals. One reason why people in France crave salt is because the salt has such a rich, distinctive flavor, which not only enhances the taste of seafood, fish, and meats, but also of fruit and vegetables.
Unlike many preservatives found in supermarkets, the French salt “has its origins in nature.” The process of harvesting the salt involves the use of natural methods, such as those used in the Cote D’Azur region of France. These methods involve the gathering of the salt from rivers, lakes, and ponds. The salt is then cleaned and refined, usually with the help of sand and charcoal. After these purification steps, the salt crystals are separated: Those crystals with a lighter color have gone through a process called “refining”, while others retain their original color, called “cerisidine”.
The best quality salt deposits come from the Cote D’Azur region of France, where fishing techniques have been preserved for centuries. This allows producers to make sure that harvesting methods today reflect the way salt was harvested over centuries ago. The Cote D’Azur region also harvests its salt by hand. The most popular salt from this region is fleur de sel, which is also called French gold. Fleur de sel contains a higher concentration of minerals than any other salt on the market, and is prized for both its visual aesthetic and its unique flavor.
Many different varieties of salt are available to consumers, so you can enjoy French table salt the way the French did hundreds of years ago. When buying table salt or bulk salt online, be sure to read the ingredient label. Fleur de sel contains a naturally occurring mineral called feldspars. This mineral is used to improve the flavor and texture of salty fish dishes, such as salmon, herring, and scallops. Many chefs prefer using this type of salt in order to obtain the full flavor and seaweed-like texture for their dishes.
Salt is graded according to its mineral content. One of the best-known grades is sodium chloride, which makes up about 70% of the salt you’ll find in stores. Granite and marble are the other types of minerals found in table salt. Both minerals contribute significantly to the flavor and appearance of your dishes, but sodium chloride is the more refined and common salt. As a result, French sea salt tends to have a higher mineral content than the salt offered in other countries.
There are two types of salt harvested from seawater; freshwater (normally blue) sea salt and marine grade (normally black). While the colors may vary, they are both fine for cooking. You may prefer to purchase French grey salt online, but never forget to read the ingredients and understand what your purchasing is made from.