It seems to me that we have a good amount of salt on hand.  If you had asked me 10 years ago about which salt I liked best, I would have looked at you a bit askew and said “Mortons”.

Nowadays, I have a minumum of 3 kinds of salt on my “quick-draw spice shelf”, and my son(4) asked me the other day why we had all those salts.

We did an impromptu tasting.  His review : they all tase salty.

These salts all do taste salty, albeit slightly unique in flavor.  What’s more important, though, is how they feel. Some are very crunchy, some a bit finer, some a bit flaky…each has a unique texture that suits them to different purposes.

My favorite…for sprinkling on top of foods last minute I’d have to say Maldon Sea Salt is my go-to salt.  For Soups and stews I prefer the La Baleine Sea Salt…and..well, you get the idea.

I wouldn’t say I’m a salt-junkie, but there’s hardly a food I cook that doesn’t call for seasoning, and salt is a staple.  I think the Roman Legion used to pay soldiers with Salt, hence “that man is not worth his salt”…which would account for the high dropout rate of Roman soldiers…

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