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Salt
Appears in
By Lucy Cufflin
Published 2013
I use sea salt because it has a more robust flavour (and I probably use less because of this). If you want a fine salt, buy fine salt; if you want a coarse salt, buy sea salt. For most cooking a standard, white sea salt is perfect.
The king of all salts in my mind is Sel de Guerande, which is harvested naturally from the seashore near the west French coastal town of Guerande.
This salt has a grey-pink tinge and is usually packed a little damp. This makes it slightly more difficult to use in a grinder, but it does dry out. This salt is not perfect for all seasoning, but I like to use it for my Panch puren blend.