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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.


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