The Salt Ritual - Pinch Like The Pros I like to leave the crystals a bit bigger if I’m ea@ng something like steak or You’ve seen the TV cooking shows where salmon where I’d like to add a sa@sfying the chef reaches into a ramekin on the salty crunch, but I really grind it up into a counter and tosses a pinch of salt onto a fine powder if I’m ea@ng something dish of food. more delicate like salad greens. We call this “The Salt Ritual”. You use your fingers and thumb to pinch That’s just a maBer of taste, though, and a bit of salt from the ramekin. With the experimen@ng a liBle bit to find out salt between your fingers and thumb, which texture you prefer most with pinch and crush it over the palm of your different kinds of food is also part other hand. You will no@ce that our salt of "The Salt Ritual”. crystals are soA enough to finger grind. They are a liBle moist, but s@ll crunchy Once you have mastered it, you'll never (not like the hard liBle rocks you get with go back to a salt shaker. other salts). Tips and Tricks Now, give it a taste! No@ce it’s not too strong. It tastes salty but doesn’t burn Serve your salt fresh. The best sea like acid. Natural minerals add to the salts are 9-14% moisture. When they flavor experience. dry up, they become rock like and briBle and will absorb moisture from your food. Now enhance the flavor of your food Moist salt is good salt. For your first taste with food, I suggest pinching a bit onto fresh, whole foods, Moist salts will not dehydrate your food like a hard boiled egg, a cucumber, or a because they are already moist and will perfectly ripe tomato. absorb less liquid. Also, moist salts, when used as a Try finger grinding your salt from just an finishing salt, will retain their crunch. The inch above your food up to 12 inches. won’t dissolve like a finely ground dry No@ce how you can evenly cover a salt. whole plate when you hold your hand higher? You can see exactly how much salt is on your food.
Although salt is nonperishable, you Pineapple -Salt neutralizes some of should store it like it is perishable. An those acidic flavors and helps the air@ght container like the bag it came in pineapple’s other flavors shine. or a sealed glass container. You may fill a ramekin or salt pig for use in the kitchen Watermelon -There are very few things or on the table but keep your reserves that your body craves more than sugar sealed up. and salt, and when you add a liBle bit of salt to watermelon, you can turn it from Salt Secrets a tasty fruit into something your friends Salad and family will go nuts over. There’s nothing that can bring a salad to life like a liBle bit of salt. When you order Grapefruit - It has a unique flavor unlike a salad at a great restaurant, they know any of other citrus, and with a liBle bit of that the secret to a great tas@ng meal is salt, you can really minimize that sour balance, so they make sure to salt their flavor. salads to balance out the acidity and biBerness of the vinegar and let the flavors of the ingredients really shine.
Fruit The fruit in the tropics is legendary for its richness and its variety, but I'd never really considered sal@ng it before. In fact, if you grew up in North America, there’s a good chance that you’ve never heard of sal@ng fruit.
On the right foods, a bit of salt can reveal Just Pennies A Pinch! a flavor you’ve never experienced At about 10¢ a serving, Colima Sea before, par@cularly when something is Salt™ is without a doubt the most too sweet or too sour. A bit of salt can economical gourmet upgrade you can take the edge off and reveal flavors you make in your kitchen. might have never no@ced before. Here are some of my favorites: If you have any quesUons, please take a look at our FAQ page located here. Salt Secrets. But wait, there’s more… 6 Things You Must Know About Table, Here are three foods you might be shocked you can make even more Kosher and Commercial Sea Salt delicious with salt. 1.Refined table salt is a manmade chemical of 99.7% Sodium Chloride sold Coffee by chemical companies to chemical Salt can reduce biBerness in foods, companies. without actually making them taste salty. 2.Hand-harvested, unrefined sea salt has One of the most common complaints not been stripped of the trace minerals about coffee is biBerness and that make each sea salt unique in both acidity. Next @me you’re making a pot, try flavor and health proper@es. adding just a pinch or two of salt to the grounds BEFORE you brew the coffee. 3.The FDA allows manufacturers to add When you find the right amount, it’ll up to 2% of government approved “safe” remove all those sharp flavors, without an@-caking and free-flowing agents. even a hint of salt. 4.Recent studies indicate that 90% of the salt in the world is contaminated with
Ice Cream Microplas@cs. Ours is cer@fied There’s a reason lots of the most popular Microplas@cs free. ice cream flavors have salty ingredients, like chocolate chip cookie dough or 5.Commercial sea salts, Kosher salts and peanut buBer, added to them already. table salts are iden@cal except for crystal Salt won’t technically make your ice shape and size. cream sweeter, but as one food scien@st 6.Natural, hand-harvested, solar put it, it will make it “ice creamier.” evaporated sea salt has a low environmental impact and oAen helps to Chocolate protect the surrounding ecosystem. Whether you love the biBerness of dark chocolate, or the creamy sweetness of milk chocolate, there are few things that salt can make more addic@vely delicious than a liBle bite of chocolate. There’s no fancy science here - it just tastes amazing, and I strongly suspect this is why those liBle chocolate covered pretzels seem to evaporate into thin air.