Salt is one of the most widely used ingredients in the world, both as a flavouring during cooking and a condiment at the table, as well as a preservative for fish, meat, cheese and butter. It has no aroma but a strong flavour, and brings out the flavour of both sweet and savoury dishes.
It is an essential trace element - the human body needs around 5g a day. (The recipes on this site show salt content in grams, to help you decide what to eat.)
You can also make spiced salt by adding your own choice of spice or seeds to the salt mill.
How do I get Salt ready to use?
Salt is ready to use. If the grains are large, you can grind them in a salt mill. You can also pound them in a pestle and mortar - this is a useful method if there are other herbs or spices you need to pound at the same time.
What about keeping Salt?
In an airtight container in a cool, dry place. If salt becomes damp or wet it can coagulate - this is particularly the case with table salt. Placing a few grains of rice in the salt cellar can prevent this.
How do I cook Salt?
Use to flavour food, to help bread rise, to pack around meat or fish while baking for a concentrated flavour, to preserve food, such as Moroccan preserved lemons.
Salt is one of the most widely used ingredients in the world, both as a flavouring during cooking and a condiment at the table, as well as a preservative for fish, meat, cheese and butter. It has no aroma but a strong flavour, and brings out the flavour of both sweet and savoury dishes.
It is an essential trace element - the human body needs around 5g a day. (The recipes on this site show salt content in grams, to help you decide what to eat.)
You can also make spiced salt by adding your own choice of spice or seeds to the salt mill.