Salt

The fundamental seasoning that enhances flavors, balances acidity, and elevates every savory (and even some sweet) dish.

• Origin: Mined or harvested from seas and salt lakes worldwide
• Cuisine: Universal
• Pairings: Literally everything—vegetables, grains, legumes, herbs, chocolate
• Uses: Cooking, seasoning, brining, baking, fermenting, finishing

Types:

• Sea salt: minimally processed, trace minerals
• Kosher salt: flaky and easy to pinch
• Table salt: finely ground, usually iodized
• Pink Himalayan salt: mineral-rich, visually striking
• Flake salt: used as a finishing touch

Add salt gradually while cooking and taste as you go, too much can’t be undone.