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Monday, 25 November 2013

How to Conduct a Salt Tasting

Anyone who thinks that salt just tastes "salty" will be in for a surprise as there are so many subtle variations between natural salts from different locations and climates.

Add flavoured salts to the mix, and things get even more interesting...

The best approach is to do a side-by-side comparison.

Tuesday, 22 October 2013

Salt and your Senses

Pink ones, blue ones, white ones, black ones…

Big crystals, little crystals...

...and varieties from Japan, Bolivia, Australia, Iceland, USA, France, Spain...and more. 

So, how do you select the right salt for you and your gastronomic creations?

Thursday, 3 October 2013

The Flower of Salt - Fleur de Sel

I find the rich history of elegant Fleur de Sel fascinating and wonder what it must have been like to have been salt farmer centuries ago.

Wednesday, 31 July 2013

Know Your Salt - Part 2

In the last post we talked about finishing salts including sea salts. They are really fun to explore and taste the differences between each salt and the impact on your food. 

This time we are going to explore flake salts, flavoured sea salts, shio salt and rock salts.  All these can enhance your dishes with the finest flavours, colours and textures.

Wednesday, 24 July 2013

Know Your Salt - Part 1

When I first dived into the Gourmet and artisan salt world (now an obsession!) it opened up a new world of taste and flavour.  Many people are surprised by the delightful variety of fine artisan salts now available.  Each has special uses and properties. Many have an interesting history too.

Wednesday, 17 July 2013

What is a Selmelier?

A 'selmelier' is to salt what a 'sommelier' is to wine.  

The word is borrowed from sommelier and combined with the French word for salt - 'sel'.

The Dictionary of Modern Gastronomy, as created by The Food Section, defines it as:
sel-me-lier (noun): An expert in gourmet salts who advises customers on salt varieties, flavour profiles, and food pairings. 
Or from Wikipedia, who sourced the word's etymology from modern-day salt guru, Mark Bitterman, suggests:
A trained and knowledgeable professional specialising in culinary salt and its use in cooking and restaurant service.
The vast array of salts available from around the world and their diverse properties make the 'art of salt' a complex and fascinating topic. Salts vary in shape, size, colour and moisture content, as well as flavour from their mineral content and/or infusion. Just like wine, each salt brings the unique characteristics of its region or origin, and each salt brings something unique to your food.

For me, the journey of discovery in the world of salts has been full of colours, flavours, textures, smells and tastes of a range of cultures and histories from around the world. 

Here I want to share with you the wondrous world of salts, to help you experiment, appreciate and learn to love all kinds of salts. Think of this blog as your personal Selmelier.