Salt

• Used to season dishes during cooking or as a finishing touch to enhance flavors in soups, sauces, and marinades.
• Essential for curing and preserving meats, fish, and vegetables, extending their shelf life and adding depth to their flavor.
• Incorporated into baking recipes to balance sweetness and strengthen gluten structure in bread and pastries.
• Added to boiling water for cooking pasta, rice, or vegetables to infuse them with subtle seasoning.
• Used to create brines for pickling vegetables or tenderizing proteins like chicken and pork.
• Sprinkled over roasted vegetables, popcorn, or nuts for a flavorful snack or garnish.

• Enhances the natural flavors of food, making dishes more palatable and balanced.
• Acts as a preservative by inhibiting the growth of bacteria, extending the shelf life of foods.
• Provides essential sodium, which supports hydration and proper muscle function.
• Plays a key role in baking by strengthening dough structure and controlling yeast fermentation.
• Adds texture and crunch when used as a finishing touch on dishes like baked goods or roasted vegetables.

Store salt in a cool, dry place, away from moisture and direct sunlight. Use an airtight container to prevent clumping and contamination. If using specialty salts, such as sea salt or Himalayan pink salt, keep them in their original packaging or a sealed jar to maintain their unique texture and flavor. Avoid storing near strong-smelling ingredients, as salt can absorb odors.