While it may seem a bit counter-intuitive, Emma and I think that summer is a perfect time to do an episode on the wonders of salt. Summer is such a fun season for Kitchen Caravan. We love that fruits, vegetables, and herbs are abundant, and that there is always something new to peak our interest at the farmers market. Because the produce is so exciting, we do sometimes feel like we are doing nature an injustice with our preparation methods. Great produce doesn’t need to be manipulated or messed around with; it just needs a light steam, smokey grill, quick sautee, or nothing at all. But all of these simple methods and the great vegetable dishes they create share an important component: salt. Salt accentuates the natural flavors of the season.

There are many varieties of salt to choose from in the grocery store, ranging in price and quality from the basic Kosher to the light grey Sel de Mer. Many of us think that a nice salt is only for those willing to splurge on a bit of culinary decadence, but there are also added health benefits behind a purchase of good quality salt.

Salt, or sodium chloride, is an essential food for humans. It regulates the water content of our cells, and therefore the fluid balance of the entire body. Salt has an historic importance as well. Before refrigeration, salting foods was the primary method of preservation. The Egyptians would trade salt fish for Phoenician cedar. It was such an important commodity that Egyptians would even want to be buried with it (salt fish and birds have been found in the tombs of pharaohs). There are three different forms of salt: unrefined (sea salt), refined salt (table salt), and iodized (table salt + iodine). Most salt is harvested from the sea, though it can also be harvested from rock deposits.

Refined salt is the basic table salt that we find everywhere. Its uniform shape and stark white appearance makes you understand that it has indeed been refined, and is not a completely natural product. Not only is refined salt something that we sprinkle on our food, but it is also an additive in many industrial products. Not so appetizing, huh?

Unrefined sea salt contains different minerals and phytonutrients, which vary according to its source. Just like wine or fresh milk, the flavor of unrefined salt is a reflection of its “terroir”, or where it comes from. The varied color and texture of these salts is a prime indicator of its natural state. Sea salts come from a living ocean or sea, and thus contains the vital nutrients present in life-supporting water. Just as brighter berries have more antioxidants in them, the color present in unrefined salts is an indicator of their potent phytonutrients and minerals. For example, sodium, potassium, magnesium, calcium are all available in unrefined salt.

Here is a list of various types of salts and suggestions for their use:

French Fleur de Sel is a large textured, grayish colored salt from France. It is great on sliced tomatoes, sweet fruit, grilled meat, fish, smooth caramel- just about anything!

Celtic Salt is an unrefined sea salt from Brittany, France which is harvested with wooden instruments in an age-old practice. It goes well with grilled meats and fish.

Maldon Salt is a brand of English salt that has been harvested from the rivers and estuaries around Essex for hundreds of years. It is perfect as a finishing salt on steamed veggies.

Hawaiian Red Salt gets its color from the presence of volcanic clay, which adds iron oxide to the salt. A small pinch of this salt is great in oatmeal.

Kosher salt is a larger grain salt, with fewer additives than fine salt. There is less actual salt in a pinch, so its flavor is less concentrated. Kosher salt is a great cooking salt, and works really well in brines and cures.

Truffle Salt is salt that has been mixed with pieces of white or black truffles. It is divine, and best served with rich foods with mild flavors like eggs and avocado.

By Sophia Brittan.