 In one of my many late-night Amazon scrolling sessions, I stumbled upon this mixture of different types of salt and decided to give it a try. I love Maldon salt for the wonderful flake, and Celtic sea salt for the briny flavor, but was looking for something a little less of a garnish and would impart more of a tasty punch to my vegetable dishes.
This is the Sea Salt Shack's sampler, but there were a bunch of different ones to choose from! It gave me a good selection to try the various types so I could order more in the future accordingly. Prior to this endeavor I hadn't tried Hawaiian salt, which was pretty fun to experiment with on different dishes. Hawaiian Black Salt: this mineral salt is pulled from Hawaiian waters and then mixed with Hawaiian volcanic lava powder, which is rich in carbon in the form of activated charcoal (hence the black color). Activated charcoal is also great for detoxification and kidney health. It has an earthy flavor, so it's best on eggs, meats, hearty vegetables, and even fish. Hawaiian Red Salt: this salt is mixed with an iron-rich volcanic clay, which provides the deep red color and tons of minerals and nutrients. It has a smoky flavor, so it's good on potatoes, seafood, and jerky. Both of the Hawaiian salts have a lower sodium content due to being mixed with mineral earth, and they both fun to provide pops of color on otherwise bland dishes. French Grey Sea Salt: out of this salt sampler, this one was my favorite. It has a briney flavor similar to that of Celtic Sea Salt, with a little bit more of a crunch. French Grey Sea Salt is harvested from clay-lined salt ponds in the Guérande region of France, which gives it a grey color and mineral-rich moisture (meaning the salt actually appears slightly damp!). This salt blends really well with any dish, but it's also a great garnish for chocolates and salty-sweet dishes. Himalayan Pink Crystal Salt: this one definitely lived up to the name of "crystal salt," and ended up being a little too crunchy for my tastes. However, it had a good flavor, and was good in dishes that allowed for the salt to dissolve, like soups, broths and brines, or as a large garnish on chocolate and desserts. Pink Himalayan salt is high in calcium, potassium, magnesium, and iron, which are minerals that aren't typically found in regular salt. Experimenting with these four made me think about how many types of salt are out there from around the world - and how I've tried so few! Do you have any favorites? Let me know in the comments!
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