Salt of the Earth

The Underground Salt Museum in Hutchison

Salt is so common and available we forget that it has a long history. Salt is necessary for survival, but in past times scarce and valuable enough that it was important in war, religion and trade. A visit to the Kansas Underground Salt Museum in Hutchison is a unique look at deposits of rock salt that were formed 275 million years ago. Of the 15 salt mines in the United States, this is the only one open for tours, definitely worth the trip!

Salt is now a popular culinary ingredient now with several choices besides the common table salt. Often recipes list kosher or sea salt to be used in preparations, and we may wonder why or what the difference is. All three commonly used salts are the same chemically, but the texture and density differ. Here is a brief explanation.
Table salt consists of fine, evenly shaped crystals, which makes it denser than other salts. Its typically mined from salt deposits underground and may also contain anti-clumping agents. It may also be iodised to prevent iodine deficiency a preventable cause of intellectual and developmental disabilities. It is the most commonly used in cooking or seasoning at the table.
Kosher salt is less refined than table salt. Its larger flakes don't compact together as neatly, and it is a little coarser and not as dense. It is also very versatile. It works well for seasoning before, during and after cooking.
Sea Salt undergoes the least processing. The flakes are collected from evaporated seawater and may be multicolored and unevenly shaped. Because it is more expensive, it is best used for finishing.

Speciality seasoned salts

Recently salts have become a popular flavoring additive with seasonings added. I recently purchased a sample pack of 5 different packets. These add a special flavor to the foods and are fun to use. The pack includes Rosemary Salt (for spring vegetables, tomatoes, eggs, pasta, fish, meats, vanilla ice cream, grilled corn, and popcorn); Mushroom Salt (for vegetables, soups and stews, pasta, eggs, meat, and salads); Pink Peppercorn (for vegetables, soups and stews, salads, eggs, seafood, and marinades and fresh sauces);Lavender Salt (for spring vegetables, potatoes, pasta, omelettes, and meat); and a blend called Friends Forever (for popcorn, sweet potatoes, lemon chicken, spinach salad, carrots and fancy drinks. I've enjoyed using these with vegetables and meats, especially the extra flavors that they bring to potatoes. I've not tried them on popcorn yet - we're such 'popcorn snobs' it must be Orville Redebacher popcorn with Lawry's Seasoned Salt.