The varieties are remarkable, Mediterranean Sea Salt, Italian Sea Salt, Hawaiian, Organic, Smoked...there's more.
Often harvested by hand these specialty salts are famous for their unique flavors and crystal formations. Colors like, pink, grey, black are common. You will need a mill or grinder when using sea salt. Some will come in a "fine" granular form. But, I recommend the course style milled directly into your dish.
Sea Salt is a part of our culture and history. Long before we had refrigeration the only methods of preservation were salting, smoking, or drying food. Sea water flooded huge collection areas and was dried on the wind. The natural heat of the sun slowly evaporated the sea water and eventually crystalized. When there was enough dried crystals it was collected in barrels for storage.
Wars have been waged for Salt and Pepper, for that matter. (but that's another story)
Today we have the luxury of choosing from a huge list of salt options. I encourage you to give one a try.
Some salts may contain Iodine, some salts do not. Iodine is important in protecting your thyroid gland, and vital for overall good health.
Too much salt isn't good either. Your doctor will agree, too much of a good thing will eventually cause a problem.
In balance with other herbs and spices, Sea salt can really perk up a meal.
J.M. Doherty Insurance Agency, Inc "steering you in the right direction" www.jmdins.com
Thank you!!
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