Salts of the World
Part 1 of 8
Since we are the “World” Tomato Society, I would like to cover a topic that people all around the world can relate to that goes hand in hand with tomatoes – salt. There are probably over 50 types of salt, but not all of them are edible. Some are used for health remedies, traditional ceremonies, or beauty treatments. Let’s talk about the edible varieties since they are what is commonly used as a condiment to our luscious tomatoes.
There are two main types of salt – sea salt and rock salt, both come in different forms from places that can impart different flavors. Sea salt is harvested from seawater by means of evaporation, boiling or raking. Depending on the harvesting process, it can be very coarse or very fine and flaky and may have different pigments of color based on the minerals it contains.
Rock salt or “halite” is mined from sedimentary evaporated basins where rivers or lakes used to be, from salt domes and glaciers where it is pushed up through heavy rock masses and forms nearer to the earth’s surface, or more uncommonly from stalactites where it is formed by salt water dripping downward in arid caves. Rock salt is coarser in nature and is clear and blocky with sharp squared edges, it can also come in several different colors based on the minerals it contains.
So where are all of these different salts found? Please join us in this series as we tour the salts of the world. In our first stop, we visit the area of Brittany, France to discuss several forms of sea salt harvested there.