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Salt is physiologically necessary for human life, equal in importance to water; ...each required strictly in proportion to the other.

RED ALAEA	BLACK SEA SALT	PORTUGUESE SEA SALT

Different in color from White Sea salts, the Hawaiian Sea Salts are harvested from local minerals or lava deposits. Red Alaea, is a natural red clay that is combined with the sea salt to provide a pink-tinted salt with added minerals. This sea salt provides a slight iron-like flavor from the iron oxide added by the clay as well as mild nutty overtone.	Black sea salt or Black Lava sea salt is colored by the lava deposits common in the area, making it black and somewhat glossy in appearance. With the addition of purified black lava for minerals and activated charcoal for color the result is a sulfuric aroma. Lava sea salts provide an earthy flavor when used as a finishing salt.	Known by its historical significance as a food preservative during earlier times, this variety of natural salt comes from the evaporation ponds surrounding the Portuguese ocean waters. Bright white in color with a translucent quality. Crunchy yet delicate in texture with a lower moisture content than many other salts, Portuguese sea salts are typically used as table salts for seasoning a wide variety of food dishes, providing a slightly sweeter and earthier flavor than traditional table salt.

ROCK SALT	FLEUR DE SEL	KOSHER SALT

Coarse salt crystals, which are not refined as much as other salts, thus resulting in a grayish tinted salt containing more non-harmful minerals and impurities than other salts. Rock salt is typically mixed with ice when making ice cream or used as a serving bed for baked clams and oysters.	A French sea salt harvested from the waters on salt ponds situated along the coastal waters of France, which when translated means the "flower of salt", a name derived from crystals that blossom from evaporated water. Thin and having an appearance similar to snowflakes, the crystals of Fleur de Sel are removed from the surface of the still water ponds adjacent to the sea. Considered to be an exceptional and higher quality salt crystal, Fleur de Sel is used as a seasoning for foods, providing a very delicate and somewhat earthy flavor that may also be slightly sweet.	A coarse grained salt that has been prepared according to Jewish laws and procedures, thus keeping it "kosher." Free of additives combined with the salt particles, the grains have been compressed, creating a flatter, yet coarser grain with a lighter weight that sticks better to food and dissolves easily. Many chefs prefer using kosher salt because of its coarse texture, its flavor which disperses throughout the food, and its ability to dissolve quickly.

Tips:

Salt is a terrific flavor enhancer, helping to reduce bitterness and acidity, and bringing out other flavors in the food.

Adding salt to bread dough controls the action of the yeast and improves the flavor.

Try sprinkling salt on citrus fruit, melons, tomatoes, and even wine to enhance flavor.

Adding a little salt balances the flavor of sweets like cakes, cookies, and candies.

Adding a pinch of salt (non-iodized) to cream or egg whites before they're whipped increases their volume and serves as a stabilizer.

Salt is a mineral, so it can be stored indefinitely without going stale. It won't taste any fresher if you grind it with a salt mill.

Salting slices of eggplants helps draw out the bitter juices.

Sprinkling salt on meat before broiling or grilling it draws moisture from the center, making it browner on the outside, but less juicy on the inside.