Recipe: Sea Salt

Hi Nelson,

Mary Ann Espisito gives a good explanation of why she uses sea salt in cooking:

I prefer to use sea salt for cooking because it is a natural product, extracted from sea water through evaporation. Sea salt, unlike iodized salt, retains traces of nutritional mineral content and has a clean taste. I find I use less salt in recipes if I use sea salt than if I use iodized salt. Sea salts vary in flavor depending on where they are from; French sea salt, for instance, will have a decidedly different taste from Sicilian sea salt. Sea salt comes in different grinds from fine to coarse flakes. In general cooking, I use the fine grind, but for some types of breads and pizza, I like a coarse grind. As with using salt in general, this is a matter of personal preference. My rule is 'Less is more'.

Source: Ciao Italia - Bringing Italy Home by Mary Ann Esposito