Nov 3, 2007 8:22 am US/Central
Some Exotic Condiments Worth Their Salt
The Spice House, 1941 Central Street, Evanston
(847) 328-3711
EVANSTON, Ill. (CBS) ―
Salt is no longer just a simple pal to pepper. It has a variety of tastes, textures and even colors.
In this edition of Table for 2, Vince Gerasole looks at a whole lot of shakin' going on with the humble sodium chloride.
Beyond the standard iodized table variety, salt is available in myriad shapes, colors and flavors, some even with a sweet taste. Whether mined from ancient ocean beds or harvested from marine waters, its origin always remains the sea.
The Spice House on Evanston's fashionable Central Street sells over a dozen types of these gourmet salts, priced at up to $24 a pound. Owner Tom Erd says the best way to get to know them is to taste them.
"Any coastline in the world can make salt, and it's all going to be a little different," Erd said.
The large gray crystals of French
fleur de sel come from sea salt marshes of the country's northwest coast. The same process in Portugal produces a larger white crystal. Unique regional mineral deposits account for the flavor differences in all salts.
"You can mine salt from the Himalayas and it comes out pink," Erd said. "You can dry it in Hawaii and it comes out black."
The black tone of the Hawaiian salt comes from drying on dark lava rock. A red variety comes from drying in the islands' rich clay soil.
"It tastes saltier than most salts are, but it's kind of coarse, and it's loaded with natural minerals," Erd said.
Italians infuse salt with truffle shavings, creating an intoxicating flavor and perfume.
"The whole room smells like it," Erd said.
Large amounts of salt in processed have been greatly maligned, but when used in moderation over freshly made dishes, you will discover why salt is making a comeback as a perfect flavor enhancer.
The best way to buy salt is in crystals that you can grind yourself.
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