Whoever said, “Variety is the spice of life,” forgot to mention “Variety is the salt of life.” The world and its vast resources – mountains, sea beds and lava rich river beds have a variety of salts to offer man to add to his daily cuisine.
Salts are being mined from rock beds which are rich in earth’s minerals that when added to meats, fish and poultry dishes add zest to life. Straight from the source, these salts are nutritious used in the right amounts and hold curative properties for our bodies.
The Holy Bible is one of the ancient books that talks about the value of salt. Jesus said to the people “Be yourselves salt and light to this world. Salt if it loses its flavor, is worthless and only fit to be thrown on the ground and trampled upon.”
In the context of Jesus’ sayings, Salt has properties that are immeasurable. Salt adds flavor. Salt does not brag saying that “I made a bland dish taste so good.” Salt just blends in with the dish it adds flavor to, and does not stand out. It’s another way of applying Salt’s life lessons to our personal lifestyles, “Don’t blow your own horn. Be like salt, just be a do-gooder and expect nothing in return.” Hard lessons to live by.
Salt has been an important ingredient in preserving food. Man mastered the technique of evaporating sea-water to obtain salt in the Bronze Age. In ancient times, salt trading developed and lasted from the middle Ages to the Renaissance. Salt allows perfect preservation of both meat and fish.
When food is covered in salt the water from the food is absorbed by the salt. Salt protects meats, fish and poultry against rotting by inhibiting the growth of bacteria. Food preserved in salt retains its nutritional properties without modification for several months.
Salt from the ancient ocean was pushed towards the northern part of the mountain range onto a high plateau, which reached more than 10,000 feet in altitude. Thereafter it was compacted and impregnated with magma fluids originating from deep lithosphere layers.
Enormous quantities of salt were gradually deposited in layers sometimes reaching a thickness of several meters. During the Secondary era, the terrestrial crust was dislocated by deep fractures, thus causing the separation of several continents. Slowly, the Indian continent moved in a North-East direction until it collided with Eurasia, thus forming the Himalayas, whose length reached more than 1,500 miles and height exceeded 25,000 feet.
Since the beginning of time, salt has been the principal source of income for people living in those remote regions. Because food preserved in salt retains its nutritional properties for several months, Himalayan people use it to keep fish and meat all year long. They also use it as a currency in trading. For centuries, once a year in springtime, the Himalayan people have been transporting the salt to the Nepalese valleys for trade. Heavily burdened yaks carry the salt, traveling along narrow sloping paths, often these paths have been carved in cliffs.
Heavily burdened yaks carry the salt traveling along narrow sloping paths, which are often carved in cliffs. These surreal caravans emerge from another world, as the road which brings the salt to you is long and challenging.
Once they have arrived at their destination, the salt is traded for cereals, which is the staple of the diet for these Himalayan salt traders. It is easy to understand why salt has always been so precious for mankind.
Types of tasteful World salts:
 
Red Coarse & Fine Alea Hawaiian Sea Salt
Alaea - Hawaiian Sea Salt - Coarseis the traditional Hawaiian Sea Salt. Hawaiian Red Clay adds nutrients and flavor to this unique salt. Alaea Hawaiian Sea Salt contains purified Alae clay which contains minerals and has a mild taste. Try mixing the coarse salt with herbs and use as a roasting salt to seal in the natural moisture of meats or use the fine grain as a table salt. Savor a unique and pleasant flavor while roasting or grilling meats. It is the traditional and authentic seasoning for native Hawaiian dishes such as Kalua Pig, Hawaiian Jerky and Poke. fish, meat, poultry.
Alderwood smoked is dark and pungent, brown salt that is smoked over red alderwood for 48 hours and as it dries, it is specially good for Salmon, burgers and roasted vegetables.
Black Cyprus Salt glittering black pyramid shaped salt crystals from the Mediterranean a perfect finishing salt perfect for fish, chicken & veal. It has a charcoal gray color and texture and lends an earthy taste to steak, potatoes and fish. The thin grainy texture makes it more delicate than coarse sea salt.
Bolivian Rose Salt is an intensely flavored sea salt from ancient Andes Mountains salt beds in the Bolivian mountains. Snowcapped peaks of extinct volcanoes look down upon a huge salt desert in southwestern Bolivia. Once a large inland sea, this plain of salt covering the high plateau is the source of bolivian rose mountain salt. This mineral rich salt is a delicate rose color. But don't let the color fool you. This is a delicious sea salt that stands up well with heartier tastes. Bolivian rose mountain salt is also available in fine crystals perfect for sprinkling directly onto food.
Cyprus Mediterranean Flake Salt is a unique pyramid shaped crystal. This is a new favorite among chefs and weekend gourmets alike! The texture and mild taste make this a versatile salt for use in cooking, baking and garnishing.
Flor de Sal is the Portuguese version of Fleur de Sel. The same technique is used. In fact, the French taught the Portuguese to make this salt! The main difference is that Flor de Sal is harvested from cement lined ponds rather than the traditional clay lined ponds.Fleur De Sel is accepted by many chefs as the best finishing salt in the world. Young salt crystals are skimmed from the surface of salt ponds in France. This is a mild finishing salt with a crisp texture. Fleur De Sel de Guérande is known as "the caviar of salts" and is acclaimed by many chefs as the best of all sea salts. The delicate flavor & moist texture make this the ideal finishing salt.
Flower of Bali is only available in limited quantities. It is hand harvested once a year by evaporating sea water in hollowed out trunks of palm trees. Crystals form on the very top of the water and are hand gathered. Best used as a finishing salt.
Fumée de Sel is premium Fleur de Sel crystals that are cold smoked with oak wine barrels that have been used for years to age fine Chardonnay wine. This salt is a one of a kind! Use as a finishing salt on salads, veggies, meat...almost any dish.
Hawaiian Black Lava Salt is traditional lava salt from the islands. It is used as a finishing or roasting salt delicious on all types of seafoods. Hawaiian black sea salt, or lava salt, is a dramatic, glossy black sea salt. The unique color comes from lava, which adds minerals and activated charcoal which results in a sulfuric aroma and earthy flavor. Hawaiian black sea salt is used both as a finishing salt and a roasting salt. It is often used as a coating on fish to help preserve both flavor and moisture as it bakes.
Himalayan Pink Salt is harvested from ancient sea salt deposits deep in the Himalayan Mountains. It is recognized for the beautiful pink color and high mineral content. Available in fine and coarse grain sizes. Himalania Pink Salt comes from the mountains of Himalaya, at 10,000 feet high. It is a fossil marine salt which was formed more than 200 million years ago during the Secondary area. These mineral infiltrations enrich the salt and provide it with characteristics identified by its Himalayan origin, especially the amazing pink color caused by the high natural iron content.
Kala Namak is also known as Indian Black Salt. It has an unforgettable smell, similar to egg yolks. It is used extensively in Indian cuisine. This salt has become popular with vegan chefs for adding natural egg flavor to their dishes. It is pink with a powdery texture.
Murray River Salt is prized for its gorgeous apricot color and delicate flakey texture. It melts quickly and evenly - a perfect finishing salt. Murray River Flake Salt is an apricot colored flaky salt from Australia. The colorful crystals melt quickly and have a wonderfully mild taste. This is a perfect salt to use as a garnish or as a finishing salt at the table.
Peruvian Pink Salt is harvested in terraced salt flats in the foothills of Peru. The crystals have a high moisture content and a light pink color. Peruvian Pink salt has a strong flavor and is a great seasoning salt.
Salish Smoked Salt is organic Pacific Sea salt that is cool smoked over red alderwood. No artificial coloring or flavoring is added. Salish gives food a delicious smoke flavor both on and off the BBQ. Try on Salmon, red meat, creamy pasta dishes & baked potatoes!
 
Sel De Mer Fine & Coarse Salt
Sel de Mer is pure solar evaporated Mediterranean sea salt. Naturally white and dry crystals are ideal for use in a salt grinder (coarse) or in salt shakers (fine).
 
Sel De Gris Fine & Coarse Salt
Sel Gris, fine and coarse organic sea salts are completely natural and unrefined. These salts are harvested using traditional Celtic methods. High in minerals and nutrients, the French salts are known to be among the best tasting salts. Coarse grain is ideal for cooking and baking. The fine grain is the perfect upgrade from ordinary table salt.
French Grey Sea Salt
A word to the lesser adept cooks. Finishing salts are used to sprinkle atop the final dish as a garnish, not as a basic ingredient.
Caution: Stay away from processed foods that have high levels of sodium used mainly to preserve the food rather than give it taste. Eating processed foods can send your body into an overdose of salt shock and increase salt related diseases like hypertension.
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