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Salt is the oldest and most important seasoning in the world. It has been harvested since at least 6000 B.C and forms a cornerstone of our perception of taste. Applying salt properly takes practice, but it is something everyone can and should learn. In today’s article, we’re going to run through basically everything to do with salt, so feel free to jump around to what interests you!
The History of Salt
The history of salt production is intertwined with the development of human civilization and has a long and fascinating story. Salt has been a highly valued commodity for thousands of years, playing a crucial role in human survival, trade, and cultural development.
Salt played a vital role in ancient trade networks and economies. The ability to preserve food with salt allowed for long-distance trade and the establishment of trade routes such as the famous Salt Roads in Europe and the Silk Road in Asia.
Ancient civilizations recognized the importance of salt and developed various methods to obtain it.
- The earliest methods of salt production involved the evaporation of saltwater or brine. Sun-drying shallow pools of seawater or allowing it to evaporate in the sun were common practices. This technique was used by ancient civilizations such as the Egyptians, Mesopotamians, and Chinese.
- As societies grew and demand for salt increased, more advanced methods were developed. Saltworks and salt pans were established in coastal regions and near salt springs. These involved creating large shallow pools or pans where saltwater was collected and left to evaporate. The remaining salt crystals were then harvested. In areas where salt deposits existed underground, mining became a prominent method of salt production. One of the earliest known salt mines is the Wieliczka Salt Mine in Poland, which dates back to the 13th century.
- Today, salt is produced on a large scale through both traditional and industrial methods. It is obtained from salt mines, underground deposits, and through the evaporation of seawater in large-scale salt pans or using modern evaporation techniques. The production process often involves purification, drying, and packaging to create different types of salt for various uses.
Salt and Nutrition
Salt is essential for our bodies to function properly. Sodium plays a crucial role in maintaining fluid balance, transmitting nerve signals, and supporting muscle function. Chloride assists in all of this and also helps normal digestion.
Salt intake has become a controversial issue, and while consuming too much salt will absolutely lead to health problems, it is very hard to consume too much salt without eating processed food. In other words, do not be scared to properly season your home-cooked meals, as long as you’re not consuming excessive amounts of processed foods and drinks.
Salt and Perception
The science of taste is fascinating and has already been covered in detail on this blog. We have taste receptors dedicated to detecting salt, because it is such an important compound. Here’s a quick overview of what it means to taste salt:
- Food is broken down in our mouths into simpler molecules
- Certain taste receptors on the tongue detect the presence of salt in these molecules
- Through taste transduction, chemical signals are converted to electrical signals and travel to the gustatory cortex of the brain
- The gustatory cortex deciphers the electrical signals to create the perception of a salty taste in our minds
- This salty taste, in moderation, is pleasant to us, thus encouraging us to seek it out and add it to our diets
Application
Types of salt
- Table salt- common table salts are generally fortified with iodine and possibly iron or folic acid, as well as fluoride in countries without fluoridated water, and an anti-caking agent. Although that is all perfectly safe, it does give table salt a slight chemical taste which is far from ideal. Serious cooks will do well to avoid using it.
- Unrefined salts- my favourite all purpose salts are Diamond Kosher and Maldon sea salt, both of which can be found online for cheap. Experiment and find what works for you, being aware that different salts will dissolve at different rates.
- Finishing salts- these are high quality, unrefined salts like fleur-de-sel. It’s well worth having one of these if you can afford it, as they can add a layer of texture from the satisfying crunch, and they contain a depth of flavour from the other compounds they contain (magnesium and calcium confer a mild bitterness, whilst trace algal products lend a hint of sea-odour).
Marinades and brines
One of the most fascinating and oldest uses of salt is the marinade or brine. The power of the brine comes from the salt’s ability to denature the proteins in meat. As the protein strands unfold, the extra surface area allows them to absorb more water and flavour from the brine.
Salt will also break down the muscle fibres in protein, improving texture and tenderness.
Salty ingredients
There are other sources of salt than just the crystallised kind and it is important to remember this when seasoning a dish. For example, be careful how much you season your risotto if you know you’re about to cover it in Parmesan. Here are some examples of ingredients with a high salt content:
- Soy sauce has a high sodium content from the addition of salt in the fermentation of the soybeans. The earlier it is added in the cooking process, the more the flavour will mellow out, and vice versa.
- Great quality cured meats are best enjoyed as they are, but play around with salty ingredients like a crispy bacon garnish or lardo melted over asparagus as a way to add texture as well as seasoning.
- Anchovies are great to eat on their own, but they actually have a lot of uses beyond that; try blitzing some into a mayonnaise or sweating them down with a mirepoix for a salty-umami depth.
Salt is a truly fascinating compound that is deeply intertwined with the rise of civilisation, and is possibly the most important ingredient in every cook’s kitchen. I hope you have gained some new knowledge from this article and if you have, please consider subscribing to the newsletter below or following along on Instagram @tastingnotesblog.com.
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