hallie-in-fla
Well-known member
They are both visually stunning but I am wondering if anyone had actually tasted them and if so how do you use them? As a garnish at the end?
Thanks -
Hallie
Thanks -
Hallie
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Has anyone tried Black or Pink sea salts? I saw them at Williams-Sonoma and was intrigued....
- Thread starter hallie-in-fla
- Start date
yes i have!!
i sell Epicure products (a Victoria-based company) & they carry a pink hawaiian & a smoked alder (black) salt. the pink hawaiian doesn't really have a distinct flavour, just a very 'clean' salt taste. it looks esp. nice over anything light-coloured, & will NOT colour your food pink smileys/smile.gif (i've been asked that several times)
the smoked alder salt is black because it's been smoked over alder wood. it has an intense, smoky flavour, that is great on corn on the cob, anything grilled (meats, veggies, fish).
i sell Epicure products (a Victoria-based company) & they carry a pink hawaiian & a smoked alder (black) salt. the pink hawaiian doesn't really have a distinct flavour, just a very 'clean' salt taste. it looks esp. nice over anything light-coloured, & will NOT colour your food pink smileys/smile.gif (i've been asked that several times)
the smoked alder salt is black because it's been smoked over alder wood. it has an intense, smoky flavour, that is great on corn on the cob, anything grilled (meats, veggies, fish).
Hi Hallie, welcome to the salt rainbow...
literally! LOL There are many black and pink salts (some red salts, like the Hawaiian, are labeled red or pink but that's not an industry standard... just marketing). For instance the Hawaiian red/pink salt is sea salt mixed with red clay, the Himalayan pink salt is a land salt (fossilized marine salt) and natural minerals give it the pale pink color, the Hawaiian black salt is sea salt mixed with charcoal, while other black salts may be sea - or - land-harvested (usually with ingredients added to give it a black color) - and some are smoked (fine as either an ingredient or condiment salt) to add flavor and obtain their color. You need to read the packages, and do a little more research besides (if the package isn't helpful), to know what you're getting. In general, these are *condiment* salts (added after cooking), rather than ingredient salts mostly due to the high prices (with the exception of the smoked salts which add something distinctive as an ingredient). Rather than pay $19/lb for a Hawaiian black salt (sea salt with charcoal), I'd rather use my plain old salt, and just char my food (kidding) but it's fun to put out a selection of colored salts on occasional for entertaining.
Hope that helps answer your question(s)!
R.
literally! LOL There are many black and pink salts (some red salts, like the Hawaiian, are labeled red or pink but that's not an industry standard... just marketing). For instance the Hawaiian red/pink salt is sea salt mixed with red clay, the Himalayan pink salt is a land salt (fossilized marine salt) and natural minerals give it the pale pink color, the Hawaiian black salt is sea salt mixed with charcoal, while other black salts may be sea - or - land-harvested (usually with ingredients added to give it a black color) - and some are smoked (fine as either an ingredient or condiment salt) to add flavor and obtain their color. You need to read the packages, and do a little more research besides (if the package isn't helpful), to know what you're getting. In general, these are *condiment* salts (added after cooking), rather than ingredient salts mostly due to the high prices (with the exception of the smoked salts which add something distinctive as an ingredient). Rather than pay $19/lb for a Hawaiian black salt (sea salt with charcoal), I'd rather use my plain old salt, and just char my food (kidding) but it's fun to put out a selection of colored salts on occasional for entertaining.
Hope that helps answer your question(s)!
R.
hallie-in-fla
Well-known member
Thanks - great info. I'll definitely pay better attention to the labels.
hallie-in-fla
Well-known member
Thanks - great info. I'll definitely pay better attention to the labels.
Yes, there is...
I've seen at least 8 different 'black' salts, from various parts of the World, so there must be many more than that. The black salt you refer to is, I believe, Sanchal but goes by other names and I've added a link with a better descriptive. I'm not fond of the sulphur-quality of that salt, when tasted plain, but I've had it as a component in Indian cuisine in restaurants and it was a great addition.
Mmmmmm, which makes me think of a favorite drink, Indian lemonade (lemo pani), and wonder what salt is used in that... it's quite salty and recommended often as a digestif.
R.
http://www.wildernessfamilynaturals.com/healthy-salt.htm#indiansalt
I've seen at least 8 different 'black' salts, from various parts of the World, so there must be many more than that. The black salt you refer to is, I believe, Sanchal but goes by other names and I've added a link with a better descriptive. I'm not fond of the sulphur-quality of that salt, when tasted plain, but I've had it as a component in Indian cuisine in restaurants and it was a great addition.
Mmmmmm, which makes me think of a favorite drink, Indian lemonade (lemo pani), and wonder what salt is used in that... it's quite salty and recommended often as a digestif.
R.
http://www.wildernessfamilynaturals.com/healthy-salt.htm#indiansalt