Rock of Ages
I have been asked “What’s your favorite seasoning?” Hands down, it’s salt! I got an ad on my social media page for McCormick’s new finishing salts. This got me to thinking about salt. There are so many types available now. The history of the world according to salt is simple: animals wore paths to salt licks; men followed; trails became roads, and settlements grew beside them. When the human menu shifted from salt-rich game to cereals, more salt was needed to supplement the diet. But the underground deposits were beyond reach, and the salt sprinkled over the surface was insufficient. Scarcity kept the mineral precious. As civilization spread, salt became one of the world’s principal trading commodities.
The earliest harvest is thought to be in the Chinese province of Shanxi around 6000 BC. The journey of salt through time and culture is fascinating and surprising. Salt has led to some of the worst conflicts in human history. It has captivated nations, queens, and kings alike; brought out the best and worst in humanity, and even caused wars.
During the Middle Ages, the ancient sanctity of salt slid toward superstition. The spilling of salt was considered ominous, a portent of doom. (In Leonardo da Vinci’s painting The Last Supper, the scowling Judas is shown with an overturned saltcellar in front of him.) After spilling salt, the spiller had to cast a pinch of it over his left shoulder because the left side was thought to be sinister, a place where evil spirits tended to congregate.
Salt taxes variously solidified or helped dissolve the power of governments. For centuries the French people were forced to buy all their salt from royal depots. The gabelle, or salt tax, was so high during the reign of Louis XVI that it became a major grievance and eventually helped ignite the French Revolution. As late as 1930, in protest against the high British tax on salt in India, Mahatma Gandhi led a mass pilgrimage of his followers to the seaside to make their own salt.
Saltville, a small southwestern town in Virginia, has a history that begins with its unique salt marsh ecosystem which attracted wildlife and indigenous peoples for hunting. William King established salt works in 1795, marking the beginning of Saltville’s commercial salt production. The town was the site of two major Civil War battles, fought in October and December of 1864, with the Confederates defending the saltworks. After the Civil War, Saltville continued to be a major salt producer until the company closed in 1972. With many historical markers, a day trip to Saltville is worthwhile.
Controversial to this day, salt has a long rap sheet. This innocent mineral continues to take the blame for high blood pressure, stroke, and heart disease, to name just a few maladies attributed to, or worsened by, salt. However, research shows that processed foods are the true villain, often responsible for containing unhealthy levels of salt, sugar, and fat. So why are they added, to begin with? Because these ingredients make food taste good, and when food tastes good, manufacturers sell more of it. Regardless of all the controversy, your body needs salt. We literally can’t live without it. The human body needs about 500 mg (a bit less than ¼ teaspoon) of salt daily to function normally. Salt helps transmit nerve impulses, relaxes and contracts muscle fibers (including the heart), helps keep us hydrated, and possesses anti-inflammatory and anti-bacterial properties. There are uses for salt other than as flavoring and preserving food. It is used in the production of chemicals (chlorine), de-icing roads, and water softening.
Choosing the right salt for cooking depends on its purpose, consider the grain size and how it dissolves when selecting a salt for baking or other applications where even distribution is important. Table salt is good for everyday cooking and seasoning and its fine texture is good for baking. Kosher salt has larger, coarser crystals which makes it easier to pinch and sprinkle and is good for brining and preserving. Sea salts vary in texture and taste which means they are good for finishing and cooking. Finishing salts are unrefined, all-natural flavor enhancers that add texture and depth to your food. A good finishing salt goes on your food rather than in your food. How do you use a finishing salt? Try it combined with other spices as a dry rub for grilling. Sprinkle it on cooked meat, fish, pasta, salad, and veggies to add dimension and flavor. I use a finishing salt on scrambled eggs.
Homemade Seasoned Salt
This seasoning salt is delicious sprinkled over meat or vegetables before grilling.
Yield: 19 teaspoons
Ingredients
¼ cup kosher salt
4 teaspoons ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper
Instructions
Gather all ingredients. Combine salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight container. Seal and shake to blend.
Citrus Finishing Salt
Just a hint of citrus will brighten grilled fish, seafood, and chicken, and liven up grilled, steamed, and sauteed veggies.
Ingredients
1 blood orange – (or use any combination of citrus you prefer)
2 lemons
1 lime
½ cup flaked sea salt
Instructions
Remove zest from your citrus using a peeler or wide slot microplane. Don’t use a citrus zester. Place on a baking sheet or glass pan sprayed lightly with cooking spray. Place in a warm oven (“warm” or “proof” setting). Allow to remain in the oven until zest is completely dehydrated. This process takes about 6 hours (depending on temperature). Add citrus zest and flaked sea salt to the bowl of a small food processor. Pulse several times until well combined, and there are not large pieces of zest. Store in an airtight container.
Sriracha Salt Recipe
This fiery finishing salt is delightful over fried, eggs, grilled chicken, roasted veggies, and even salads.
Ingredients
Makes about 1/2 cup.
1/2 cup salt (coarse or fine)
2 tablespoons sriracha
Instructions
Preheat your oven to 300F. Mix sriracha and salt together and spread over a baking sheet. Turn off the oven and then place salt inside and let it sit for 3-4 hours, or until fully dried out. Optional Step: If the consistency of the salt is more coarse than you’d like, you can pop 2-3 tablespoons at a time in a clean coffee grinder and pulse until your desired texture is reached. Continue the process until all the salt has been ground. Pour your finished sriracha salt into a pretty jar. It’s now ready for use.
Vanilla Salt Recipe
Served with strawberries or sprinkled over chocolate, this delicate salt adds a surprising pop of flavor to sweets and treats.
Ingredients
Makes about 1/2 cup.
1/2 cup salt (coarse or fine)
2-4 vanilla beans (Find them here and use the leftovers for homemade vanilla extract, custard, and more)
Instructions
Using a sharp knife, cut a slit down the entire length of the vanilla bean. With the tip of your knife, scrape out the seeds in the center, which should have a paste-like consistency. Place a small amount of salt in the coffee grinder with the vanilla beans and pulse until completely combined. Add the vanilla/salt mixture to the rest of the salt and thoroughly mix with a spoon. Optional Step: If the consistency is more coarse than you’d like, you can pop 2-3 tablespoons at a time in a clean coffee grinder and pulse until your desired texture is reached. Continue the process until all the salt has been ground. Pour your finished vanilla salt into a pretty jar. It’s now ready for use.
Roasted Brussels Sprouts
Ingredients
1 1/2 pounds Brussels sprouts, halved
2 tablespoons olive oil
1 teaspoon citrus finishing salt
Preheat oven to 425°F. Toss sprouts with olive oil in large bowl until evenly coated. Arrange in single layer, cut side down, on large foil-lined baking pan. Roast about 15 minutes or until tender. Remove from oven and sprinkle immediately with citrus finishing salt.
