The essential difference between dining table sodium and sea salt is dining table sodium typically originates from rock-salt, which can be mined from calcium deposits. Sea salt may be the outcome of a crystallization procedure of seawater, and in order to maximize the collect process, old-fashioned sodium works tend to be divided in to two components – evaporation and crystallization ponds. Beginning into the springtime seawater moves in to the Salina (sodium home gardens). Water undergoes the evaporation area, the more expensive of this two, for which solar energy is employed to evaporate 80% of this water from process. From there water moves into the crystallization area in which the sodium precipitates.
First sodium up under the ‘microscope’ may be the Portuguese pure white sea salt. The Salinas discovered across the stunning coast of this Algarve, into the south of Portugal, were designed by the Romans. The center, we visited, is situated away from small town Belamandil. It’s a fantastic illustration of this custom was brought back your.
In historic times, sea salt used to protect meals like salty cod, herring, etc. became an essential section of trade between Southern and north countries in europe. The necessity of sodium was so great, that Portuguese regained Brazil – then occupied by the Dutch – by dealing it for sodium.
Contrary to professional sodium pans, the sodium solution of old-fashioned Salinas reaches the crystallization area at about 150 g/l rather than actually leaves – by might the sodium content has grown to 250 g/l, and sodium starts to stack up. This enables the macro and trace elements that crystallize between 170 g/l and 250 g/l to create, including the magnesium salts that crystallize after sodium chloride. This is just like the aging process of wine or any other food items that improves over time.
It contains above 75 nutrients and trace elements that provide the sodium its unique taste and bouquet. Health technology features recognized for several years that these nutrients are needed for optimum human anatomy functioning. Sea-salt is an excellent option to taking artificial mineral supplements.
The seeds crystals that form every day in the cozy area of this sodium crystallization ponds becomes the Fleur de Sel (flowers of sodium). Making use of a sizable spoon-like cloth filter, the employees gently harvest a thin level of sodium that floats in the water. This had previously been collected by the saltpan employees with regards to their house consumption, in addition they called it “the lotion of salt”, since it is collected from pan area, like lotion drifting on milk.
Fleur de Sel (Flor do Sal in Portuguese) features a bouquet that obviously highlights meals flavors, therefore may be the perfect product for discriminating gourmets. Use Fleur de Sel in quick things like salads, deep-fried eggs, French fries, and incorporating Fleur de Sel after grilling makes the meat softer, juicer, and tastier.
#2 our company is examining may be the Fleur de Sel de Guerande Sea Salt. A natural sea salt from Brittany, France. This particular Fleur de Sel is hand harvested into the town of Guerande between might and September. We visited Guérande at the end of July. This is the perfect place for a quit vacation.
The durable section of France that faces the Atlantic is unspoiled by tourists. The coast is gorgeous: large rock structures tend to be piled every where, providing one-many possibilities to benefit from the magnificent view of this ocean. If you want meals and traveling, this is a place you’ll never forget as a result of charming coastal cities with enchanting little restaurants offering regional meals and seafood.
The sodium fields of Guerande tend to be lengthy and narrow. a so called ‘artisan paludier’ (sodium harvester) sweeps the top the evaporating sea water to harvest the sodium. It’s high in trace elements, the taste may be the complex stability of this water and her nutrients, the texture is of little flaky crystals with slightly grey/pink shade. Like Portuguese Fleur de Sel, this sea salt is typically used to complete a dish, as a condiment, instead of a spice.
No. 3 is Hawaiian Red water Salt
Where does the reddish tint originate from? This is because that throughout the harvesting process ‘Alaea is included with the sodium. This provides it a slight orange/brown tint into the sodium, which can be completely tasteless therefore does not smell either. By the addition of ‘Alaea it somewhat escalates the health benefits for this sodium. ‘Alaea consists of over 80 various nutrients that no other salts provide.
In old Hawaii, in the island of what exactly is now Kauai, purple volcanic clay called Alaea “met” Sea Salt when, during hefty rains, the red clay deposit seeped in to the ocean from Kauai’s streams. If this purple ocean water became caught in tidal pools, evaporation produced Hawaiian Red Alaea Sea Salt.
In accordance with the Hawaiians ‘Alaea Sea Salt tastes a lot better than any white sodium, including the ‘Fleur De Sel’ from France or Portugal, but after a test yourself, I made the decision that I like all three water salts. The taste of three varies, and here is what I do with them:
– Salads, salsas, white seafood, veggies, fried eggs – Hawaiian or Portuguese water salt
– Steak, grilled stuff like chicken, ribs, French Fries – Guerande water salt
– Fatty seafood, like salmon, mackerel, herring – – Guerande or Portuguese sea salt
So try it out on your own, and let me know everything believe.
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