How about salt!

Any one here into using unusual salts to cook with? Our local Tops/Haggen Foods markets just began carrying salts from the Artisan Salt Company, and the one I picked to try first is amazing..it is called Salish, and is a fine organic sea salt smoked over red alderwood.

The aroma is of smoke, the color is a dark reddish brown, the flavor packs a huge punch.

So.......tell me your favorite specialty salt!

I only know two types of salts???
Table salt and sea salt?

There's also the basic Kosher salt... which, thanks to Good Eats and it's host Alton Brown, I'm starting to use in my cooking.

I haven't tried any 'gourmet' salts though... I use my herbs and spices for that!

I usually grind up sea salt...I wasn't even aware there were cool salts out there. It's probably a bad thing that I know...this may create a monster!

Oooh that sounds good!
Our salt of choice here is mediteranian sea salt, usually with roasted garlic in it.

I don't use a lot of extra salt in my diet, but the salt I do use is just plain ordinary iodized salt.

You can find all kinds of salts...the bakerscatalogue.com site - not only features their flours and mixes, but a variety of salts. Depending on the area, sea salts can have different colors/size of salt grain and tastes.

Here are two others we've tried (from the king arthur aka bakerscatalogue site) 1: Borsari - which is is a seaoned salt composed of: sea salt, fresh garlic, fresh basil, black pepper, fresh parsley, fresh rosemary, fresh nutmeg, and fresh lemon peel.
2: my husband's current favorite: Sarah's Sea Salt - Caribbean Salt which is a blend of sea salt, spices, dried veggies (garlic, onion, jalapeno), unrefined sugar (which is why I don't use this), coconut, paprika, tumeric, canola and lime oil. DH really loves this blend!

For someone who has to watch her salt content, and eats low carb, the smoked salt, the borsari are all potent, small amount needed ways to add a lot of flavor

I never knew this world of gourmet salt existed, Pat! These are such great specialty seasoning blends!

Wow, I never knew there were so many kinds of salt. It's a great way to add flavour though. I only knew of sea salt and table salt. And road salt but I don't think you should eat that!

Humm....I haven't heard of many types of salts, but here are the ones i've heard of: regular iodinized salt, sea salt, epsom salt, kosher salt, and garlic salt.....those gourmet salts sound good!

I just use table, kosher, and sea salts, but I want to try more salts. I just watched a show on the food network about salt and was amazed at the varieties. I'd love to try them. I was watching a food network show last night where the guy used Gray salt on everything and it has me intrigued. God bless Alton Brown and the others on the food network!

Well since my favorite spice store Penzey's (aka the "crack" house for cooks as you have to keep going back to try all the new stuff!!) introduced a shallot salt this summer. It is however hydrophillic and caked up pretty easy in humid weather. I usually use Kosher salt but last time I was there I picked up a French grey sea salt-but those are really not supposed to be used for cooking but more for flavour when seasoning. Their catalog describes their seasonings pretty well I bet their website would too. (www.penzeys.com).

Originally Posted by GailC

Well since my favorite spice store Penzey's (aka the "crack" house for cooks as you have to keep going back to try all the new stuff!!) introduced a shallot salt this summer. It is however hydrophillic and caked up pretty easy in humid weather. I usually use Kosher salt but last time I was there I picked up a French grey sea salt-but those are really not supposed to be used for cooking but more for flavour when seasoning. Their catalog describes their seasonings pretty well I bet their website would too. (www.penzeys.com).

Click to expand...

OOH...I forgot about Penzey's. I used to get their catalog but I think I'd only ordered once, ever, and got dropped off their mailing list