What Is Salt?
Salt is a crystalline compound called sodium chloride that is most commonly used to preserve and season food—but there are many types of salt that all render a distinct texture, taste, and purpose for your cooking needs. The differences between a salt’s color, shape, and taste are attributed to the location the salt is mined and how it is harvested. For example, Himalayan salt comes from the Himalayan Mountains and gets its appealing pink color from the minerals (like magnesium, iron oxide, potassium, and calcium). It’s also believed to have a milder flavor than sea salt and is perfect for complementing delicate dishes. These factors should be taken into consideration when determining which type of salt you use the next time you’re in the kitchen.
Types of Salt
Table salt is heavily ground and may contain additives like iodine, which was introduced as a result of a public health action to prevent iodine deficiency. Table salt is a good option for cooking due to its sharp taste and gritty texture. Kosher salt, a chef favorite, is coarser than your average table salt and is perfect for when you’re looking to add a crunchy texture to your food or drinks (like salting the rim of a margarita glass). Himalayan pink salt has a subtler flavor and an aesthetically pleasing pink color, making it perfect for seasoning delicately flavored dishes or using it as a finishing salt to add a pop of color to your plate. Sea salt (like French fleur de sel or Hawaiian sea salt) is produced by the evaporation of seawater that renders different colors or tastes according to the geological composition. Generally, sea salt has a more complex flavor profile and coarser texture that lingers on the palate and can be more expensive than ordinary table salt. Flaky sea salt, like the fancier Maldon salt, is made from hand-harvested, pyramid-shaped large flakes of sea salt. It’s meant for sprinkling on top of a completed dish to add textural excitement. However, it is 10 times more expensive than your average salt and thus should be saved for more special occasions or dishes. Black salt is a form of processed Himalayan salt. To make it, the (previously) pink salt gets heated with harad seeds, plus other Indian spices, seeds, and herbs, which gives it a darker hue. Also known as kala namak, black salt is frequently used in Indian and Southeast Asian cuisine or as a way to add umami-rich flavor and depth to vegan dishes. (Don’t confuse it with Hawaiian black salt or black lava salt, which is a combination of salt and activated charcoal.)
What Is Pepper?
Despite common misconceptions, peppercorns are a fruit and not actually a spice! Peppercorns grow on the piper nigrum flowering vine and are picked while still green and turn black during the drying process. Traditional peppercorns come in green, black, red, and white colors, all of which are indicators of the level of ripeness of the fruit. This plant grows primarily in warm-weather countries around the equator in India, Indonesia, Malaysia, and Brazil. Lastly, pink peppercorns (as the name suggests otherwise) are not true peppercorns at all; rather, they’re the dried berry of the Peruvian Peppertree shrub.
Types of Pepper
Black peppercorns, the most versatile seasoning of the bunch, are ideal for just about any cooking method and have the most pungent flavor and aroma. Generally, the darker the peppercorn, the more flavorful it will be. Tellicherry is the highest grade of black peppercorn varieties due to its strong, punchy flavor. Malabar pepper is a good-quality option if you’re looking for a more economical choice (with the exception of the Tellicherry variety, which has a hefty price tag). Red peppercorns, though not commonly used, are peppercorns left on the vine to fully ripen and will form black skin when dried. White peppercorns are simply black or red peppercorns that are soaked to remove the fruit’s skin, leaving a much milder fruity, floral flavor commonly used in Asian and European cooking. White peppercorn’s white-grey coloring makes it ideal for blending in light-colored dishes like mashed potatoes or parsnip puree. Green peppercorns are underripe black peppercorns that typically come in brine and have a tart flavor that’s similar to brined capers. This peppercorn is ideal for complementing meat dishes or brightening sauces.
Tips for Seasoning With Salt and Pepper
Store salt and pepper in airtight containers.
Salt without additives or flavoring will never go bad if stored properly. However, iodized table salt has a shorter shelf life of about five years and can easily clump if exposed to moisture. Thus, salt should always be stored in an airtight container in a cool, dry area in your kitchen to prevent spoilage. Additionally, make sure to keep your unused peppercorns in a dry, sealed container until needed. This spice should last in your pantry for up to a year. If you have some leftovers, use up your expired spices by making a candle or insect repellant.
Season your food at the right time.
Consider when you introduce salt during the cooking process. Add your finer salts while cooking to dissolve and evenly distribute them among the ingredients. However, adding your finishing salts too soon may melt the much-desired crunch of your fancy, pricey topper. Thus, wait to add your finishing salts until the very end to ensure they stay intact.
Measure your salt by weight.
Not all salt is created equal. For example, Diamond Crystal and Morton offer kosher salt. However, they differ in their textures and grit, making the amount that would fit in your average teaspoon vastly unequal, which can significantly affect the saltiness of your dish. On average, one teaspoon of Morton salt is the equivalent of two teaspoons of Diamond Crystal salt. To avoid errors, measure by weight and rely on your palate.
Use freshly ground pepper.
Freshly grinding your pepper helps release strong aromatic oils that flavor food. Pre-ground pepper, on the other hand, tends to lack the flavoring capacity of freshly milled kernels, as the fruit oils dissipate over time once exposed. Instead, invest in a refillable pepper mill to get the most of your peppercorns with each crank. If your recipe calls for a large amount of pepper, you can also use an electric coffee or spice grinder to get the job done in seconds. For a chunky, cracked peppercorn texture, pulse your grinder or use a mortar and pestle instead.
