“Take it With A Grain of Salt”

Continuing to “Explore Our Tongues”, in part 3 we dove into salt. I learned more than I knew was possible to know about salt in my research for this segment.

Sodium Chloride has a cubic cellular structure. It has a density of 2.17 and a melting point of 804°C.
Salt is an essential element in the diet of not only humans but of animals, and even of many plants. It is one of the most effective and most widely used of all food preservatives (and used to preserve Egyptian mummies as well).

Sodium is one of the primary electrolytes in the body. All four cationic electrolytes (sodium, potassium, magnesium, and calcium) are available in unrefined salt, as are other vital minerals needed for optimal bodily function. Too much or too little salt in the diet can lead to muscle cramps, dizziness, or even an electrolyte disturbance, which can cause severe, even fatal, neurological problems. Drinking too much water, with insufficient salt intake, puts a person at risk of water intoxication.

Salt was also important in economics. In ancient Greece, exchange of salt for slaves gave to the expression, “not worth his salt.” Special salt rations given early Roman soldiers were known as “salarium argentum,” the forerunner of the English word “salary.”

Salt also had military significance. For instance, it is recorded that thousands of Napoleon’s troops died during his retreat from Moscow because their wounds would not heal as a result of a lack of salt.

About 51% of world’s salt output is now used by cold countries to de-ice roads in winter. This works because salt and water combine to form a mixture with a smaller melting point. Also, adding table salt to boiling water will cause the water to boil at a higher temperature.

The Salts on The Table:

Table salt~ It is the most common form of salt for human consumption. It is usually mined, and once it is mined it is refined and most of the minerals are removed from it until it is close to pure sodium chloride. It can be pure or iodized. Iodized salt is mixed with a minute amount of potassium iodide, or sometimes sodium iodide, is used to help reduce the chance of iodine deficiency in humans.

Kosher salt~ Kosher salt is regular salt that is so named for its use in the preparation of meat according to the requirements of Jewish dietary guidelines. It contains fewer additives, and has a more salty taste than ordinary table salt.

Bolivian Rose Salt~ Bolivian Rose salt is hand harvested from the Andes Mountain range in Bolivia. Ancient sea salt deposits were covered with volcanic lava creating this high mineral salt and protecting it from pollution.

Sel Gris de Guerande (grey salt)~ Grey Salt is a “moist” unrefined sea salt usually found on the coastal areas of France. Its light grey, almost light purple color comes from the clay found in the salt flats. The salt is collected by hand using traditional Celtic methods. Grey Salt has gained great fame in the mainstream culinary world in the last few years and is considered by many to be the best quality salt available. It is available in coarse, stone-ground fine and extra fine grain.

Kala Namak Black Salt~ is a special type of Indian mineral salt. It is actually pinkish grey rather than black and has a very distinctive sulfurous mineral taste (like hard boiled egg yolks). Black Salt is used in Indian cuisine as a condiment and is added to chaats, chutneys, raitas and many other savory Indian snacks.

Alaea Hawaiian Sea Salt~ Alaea is the traditional Hawaiian sea salt used to season and preserve. It is non-processed and rich in trace minerals, all of which are found in seawater. A small amount of harvested reddish Hawaiian clay (‘Alae) enriches the salt with Iron Oxide. Traditionally Hawaiians use Alaea salt in ceremonies to cleanse, purify and bless tools and canoes, as well, in healing rituals for medicinal purposes.

Conclusions: The kosher salt did taste more salty, our guess was due to it’s size. There is nothing that tastes more like a hard-boiled egg with salt than the black salt, other than an actual hard-boiled egg with salt. The sel gris and and the Hawaiian sea salt tastes just like the ocean and the rose salt tasted the mellowest.

After the tasting concluded, we did a small “science experiment” with density. Water, vegetable oil, food coloring, and the salt were used. Try this at home… fill a clear glass 2/3 full of water, add food coloring if desired, add 1/3 of a cup of vegetable oil, now sprinkle the salt over the mixture for as long as you want to watch it.