Purchase of Salt:

SALT (sodium chloride) is classified as a “non-perishable product”. It is essential to highlight the flavor of food and when it is fortified with IODINE it is necessary for the organism, because it helps the good functioning of the thyroid gland.

The size of the grains and the content of various minerals are what make the difference between the different types of salt.

Here some:

  • OF TABLE: It is the most used in homes and the most common. Sodium chloride plus iodine and fluorine.
  • KÓSHER: This salt comes in bigger granules. It is used in the preparation of lamb meat, since it takes the name of the Jewish culinary standards. It is the most used in the restaurants of the world.
  • MARINA: There is thin and thick. Contains iodine, mineral necessary for the organism. It is used as table salt, in the preparation of food.
  • FLOWER OF SALT: (Fleur de sel in France) Because it is a pure sea salt of quality, they place it on the food before serving it.
  • BLACK HAWAII: Its color is taken from the black lava rocks that are placed in the ponds during its production. It is used to decorate salads.
  • BLACK OF INDIA: (Kala namak in India) It is not black, but light pink. Because it has a sulfur flavor, it should be used in small quantities. In India they use it to season fried foods and drinks.
  • ROSADA: (Peruvian Andes) This salt is collected from a salty river of the Valley of the Incas. They are thick crystals with a high content of minerals. It is ground and sprinkled on meats.
  • GRAY: It’s the Celtic sea salt. It is rich in minerals and widely used for the preparation of roasts.
  • SMOKING: It is placed on firewood and it takes a delicious flavor depending on the wood that is used. It can be mixed with herbs and spices.
  • DEL HIMALAYA: They are pink crystals that are extracted from a mine in Pakistan. It is one of the purest and is used to prepare any food.

Freshness of Salt:

When going to buy must be taken into account the manufacturer, which is trusted to comply with the formula of the percentage of iodine that must be in the trade since it is an essential mineral for the body. You should also look at what other additives contain.


Among its many uses is the main (the gastronomic), the use as a seasoning of meals, to flavor savory dishes and as a preservative of many foods.

Salt Storage:

In the pantry at room temperature, in a cool and dry place, since it is a product that easily absorbs moisture and form “lumps” or compact parts.

Salt Conservation:

Temp. Ambient.

Duration: Until the end of existence.

Tips: Place some grains of rice in the bottom of the container that contains it and in the salt cellars.

Note: Never use salt cellars, or container, or metal spoon to store or measure it, as it reacts with certain metals, becoming toxic to health and metal containers make it retain moisture.

Make it an iodized. For storage, preferably use plastic and / or wooden utensils and with airtight seal.

Leave a Reply