Gourmet Salts

salt glossary

Gourmet Salts

Sea Salt

Sea salt is mainly extracted in warm countries and regions such as France, Spain, Portugal, Hawaii, or on the African continent. It is extracted from saltwater in salt gardens. Seawater contains approximately 35g salt per liter.

The seawater is channeled into pools for extraction. Here the water gradually evaporates with the help of the sun and wind. Once the water has evaporated, the crystallized sea salt is put together in piles and then either packed for sale or cleaned and dried for the industrial production of table salt.

Sea salt usually contains 95% sodium chloride(NaCl), which is about 5% less than rock salt. This is what makes the taste difference to conventional salt and makes it appear softer and less salty from the Gemschack. In addition to sodium, it also contains up to 80 other trace elements and minerals such as potassium, magnesium, and calcium. These are another reason why it tastes milder than normal rock salt. In addition to these, it also contains algae such as the Daniella Salina or soil. Depending on the composition or region, it can taste very different. Salt, that is obtained by overcooking, however, loses many of the minerals and trace elements and generally has a sodium chloride content similar to that of rock salt.

Fleur de Sel – the finest form of sea salt

A particularly noble form of sea salt is the Fleur de Sel or Flor de Sal, as it is called in Spain. On certain days, when the interplay of sun and wind is ideal, salt flowers, the fleur de sel, form on the water surface of the salt basin. This is skimmed off by hand with a trowel. The fleur de sel has higher residual moisture than normal salt and therefore tastes milder.

Known sea salts among others

• Fleur de Sel

• Fleur de Sel de Camargue

• Fleur de Sel Chardonnay

• Fleur de Sel de Guérande

• Fleur de Sel de Ile de Ré

• Fleur de Sel de Noirmoutier

• Flor de Sal

• Flor de Sal Algarve

• Flor de Sal Ibiza

• Flor de Sal Mallorca

• Flor de Sal Portugal

• Flos Salis (First Flush)

• Fumee de Sel

• Hawaii salt

• white Hawaii salt

• black Hawaii salt (Hawaiian Black Lava Sea Salt)

• red Hawaii Alaea Salt (Hawaiian Alaea Sea Salt)

• green Hawaii bamboo salt (Hawaiian Bamboo Jade Sea Salt)

• Lavasalz

• Pacific salt

• Aguni salt

• bamboo salt

• Ibiza salt

• Maldon salt

• Pyramid salt India

• Pyramid salt Cyprus

• Khoisan sea salt

• Smoked salt

• Danish Smoked Salt

• Halen Mon

• Hickory salt

• Viking salt

• Salish salt

• Sel de Guerande

• Sel Gris

• Piran salt

• Cisne Churrasco

• Ocean salt

You can get the salt in various forms in stores. It is usually offered with residual moisture as coarse sea salt or dried and finely ground.

Contamination of sea salt

Pollution problems can also affect salt. Sea salt manufacturers typically conduct tests to assess the pollution of sea water by hydrocarbons and heavy metals.


Rock Salt

Rock salt was created millions of years ago by sedimentation from Sea Water or by evaporation of seawater. In principle, it is nothing more than sea salts, just very old. So it got the nickname Ursalz. Rock salt consists almost exclusively of halite, ie it has a sodium chloride content of almost 99%.

Depending on the region and storage location, other minerals such as Sylvain in blue Persian salt or also called blue salt, gypsum or anhydride can occur in different concentrations. These influence the taste of the rock salt as well as the coloring.

Large rock salt deposits are located in Poland and Pakistan. But it is also mined here in Berchtesgaden or Aussie. The salt is mined or in salt pans. Rock salt accounts for approximately 70% of global salt production. The remaining 30% is sea salt.

Rock salt is commercially available as gourmet salt or in the form of halite, for example as a salt lamp.

Known rock salts are among others

• Australian Murray River salt

• Himalayan salt

• Inca salt

• Kalahari salt

• Kala Namak (black salt)

• Carpathian salt

• Virgin salt

• Source salt from Portugal

• Sel Miroir

• Silver Crystal Gourmet Salt

• Tibet salt

• Persian blue salt

• Alpensalz

• Kosher salt

• Ur-salt

• Atlas salt

Seasoning Salt

Seasoned salt, or also called seasoning salt, is a mixture of coarse-grained or fine-grained salt such as sea salt , rock salt or fleur de sel with dried herbs or other seasoning and flavoring ingredients. Seasonings, glutamate or flavors can also be a component of seasoning salts. When compiling, care is taken to ensure that the salt and spices are in a balanced relationship and therefore do not need to be salted or seasoned.

The German Food Book of the Federal Ministry of Food, Agriculture and Consumer Protection recommends a minimum share of 40% salt and 15% spices.

Many spice salts are commercially available. In addition to the herb salts such as celery salt, wild garlic salt, tarragon salt, bronze fennel salt, wild herb, and wild plant salt or lavender salt, there are also seasoning salts such as ginger salt, garlic salt or onion salt. Furthermore, individual salts such as, for example, mozzarella and tomato seasoning salt, French fries seasoning salt, fried potato seasoning salt, tomato seasoning salt, or fried chicken salt are offered for use in special dishes. Barbecue salts and smoked salts are also offered for seasoning with certain forms of preparation such as grilling.

In addition to these seasoning salts, there are also salt mixtures that are particularly appreciated by gourmets and top chefs, as these give the dishes a special fragrance and taste. These gourmet salt mixtures include, for example, the white and black truffle salt, the Rose salt, vanilla salt, hibiscus salt, wild garlic salt, the Citrus salt, balsamic vinegar salt, cocoa salt or chocolate, and chili salt. The popular spice and herb salt Sal con Hierbas comes from Spain

Herbal and spice salts

• – herbal salt

• – truffle salt

• – celery salt

• – Sal con Hierbas

• – Rose salt

• – garlic salt

• – lavender salt

• – Wild herb & wild plant salt

• – curing salt

• – Ginger salt

• – Mozzarella tomato salt

• – French fries salt

• – citrus salt

• – pretzel salt

• – tarragon salt

• – red wine salt

• – flower salt

• – wild garlic salt

• – hibiscus salt

• – vanilla salt

• – Coffee salt

• – Flor del Sal con Pimientos (with different types of pepper)

• – Flor del Sal con Especias (with different spices)

• – Flor del Sal con Finas Hierbas (with various herbs)

• – Balsamic salt

• – Cocoa salt

Herbal salt – sea salt with herbs

Herbal salt is a sprinkled mixture of two parts of dried herbs and one part of table salt or sea salt. This mixture is pounded in a mortar. Herbs such as basil, nettle, fennel, marjoram, thyme, semolina,  peppermint, tarragon, yarrow, dill, lovage, wild garlic, parsley, rosemary, sorrel, lavender, sage or lemon balm are particularly suitable for use. The salt is also commercially known as seasoning salt.

By choosing different proportions, you can quickly and easily produce an individual herbal salt according to your own taste. The trade offers a variety of individual salt mixtures. Be it a combination of Mediterranean herbs or spring herbs. But you can easily make herbal salt yourself. There are no limits to your imagination due to the different preferences and mixes. It is ideal for seasoning cold dishes, soups, or vegetables. Herbal salts are also easy to make yourself.

Make herbal salt yourself

Herbs like: thyme, basil, lavender, rosemary, sage, or whatever herbs are currently available in the garden are harvested and chopped into a bowl using a hand blender. Then spread the herbs on a baking sheet and put them in the oven for about 3 hours at a temperature of around 40-50 degrees. When the herbs are dry, they are allowed to cool. Now weigh the herbs and add about half the weight of the herbs to fine or coarse sea salt, mix the whole thing and let it dry for a few more days in a bowl. Now you can chop the coarse herb salt again with the mixer and you have made your own herb salt.

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