Photo: Flickr/Mike
Naturally occurring salts that are good for you are sea salts, the darker the better because it has more trace nutrients and minerals. Add a pinch to your food just before serving and your flavors come alive.
Himalayan Pink Salt, which comes mostly from Pakistan, has a distinctive flavor that truly enhances your food, and is actually considered to be good for you. The nutrients in Himalayan salt are numerous and recommended by many alternative doctors.
Kosher is associated with Jewish cooking, has a rougher texture, a milder flavor but is more similar to table salt in nutrition, without the additives.
Another sodium that is prized for its flavor is Celtic sea salt. It is gray in color and is almost moist due to salt water in the grains. The flavor of Celtic salt is superb and it is much lower in sodium than table salt.
Photo:
Flickr/Larry Hoffman
The best kind of seasoning is what you can make in your own kitchen, catering to your own tastes. Use a salt of your choice and the herb you wish to flavor it with. Begin by putting two cups of course to fine grain salt and one-half cup of your favorite herb or herbs (be creative) into a food processor. Just chop, do not make a paste. Remember, less is more in a processor. Some cooks use a knife, others use a mortar and pestle, but the processor seems to get the job done without a mess. Add more herb if your tastes prefer it.
Put the processed mixture into a glass jar with a lid. There are many pretty jars to be found that create a decorative look for your table. Place in your fridge for a week, shaking periodically, so the flavors are distributed evenly. Keeping the fresh herbed salt in the refrigerator when not using also keeps the fresh herbs from spoiling as the salt cures them.
