Glossary
Salt - foundation of every kitchen

Salt - foundation of every kitchen

Salt is the most widely used seasoning in the world and the foundation of every kitchen. Chemically, it is sodium chloride (NaCl), which enhances flavors and suppresses bitterness. There are many types: table, sea, Himalayan, fleur de sel, kosher, and more. Salt is used not only for seasoning but also for food preservation and fermentation. In cooking biochemistry, it affects osmosis and promotes the Maillard reaction during browning. Proper salting is one of the most important culinary skills.

Salt was historically so valuable that it was used as currency, giving rise to the word salary.
Fleur de sel is hand-harvested from the surface of salt ponds and is among the most expensive salts.
Himalayan salt gets its pink color from trace minerals, particularly iron oxide.
Kosher salt has coarser crystals and is preferred in kitchens for easier pinch seasoning.

Nutritional values (100 g of product contains)

Energy

0 kcal

0 %

Proteins

0 g

0 %

Fats

0 g

0 %

Carbohydrates

0 g

0 %

Fiber

0 g

0 %

Salt

97 g

1615 %