Salt as a preservative was very valuable in days when there were no other ways of
preserving food for a long time. It has
always been a highly valued trade commodity in history but today it is more
accessible and cheaper.
Any cook will tell you how important salt is to the preparation
of food. Using salt in the right quantities can enhance a dish but too much can
also ruin it.
Today salt has become a decorative item on the table with pink and
black salt appearing on more and more restaurant tables.
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| Sea Salt |
Salt is one of the five basic taste sensation and with the
availability of different colours has become a visual one as well.
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| Himalayan Pink Salt |
The taste of normal sea salt is affected by the mineral
content thereof and some chefs prefer salt that is from a specific region only.
As a cook I am not that particular but I enjoy Himalayan pink salt and lately black salt for the look of it.
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| Black Salt |
The pink colour in the Himalayan salt is caused by its
mineral content and the black salt is coloured with activated charcoal.
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| Organic Orange Tomato Salad with Black Salt |
I suppose one has to forwarn the uninformed when serving the pictured tomatoe salad at a braai!
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