Salt

• Used to season soups, stews, and sauces, enhancing their natural flavors and creating a balanced taste profile.
• Incorporated into baking recipes to strengthen gluten structure and balance sweetness in cakes, cookies, and bread.
• Sprinkled over roasted vegetables, meats, or seafood to draw out moisture and create a flavorful crust.
• Utilized in brining solutions to tenderize and preserve proteins like chicken, turkey, or pork before cooking.
• Added to pickling recipes to preserve vegetables and create tangy, flavorful pickles.
• Mixed into marinades to penetrate and flavor proteins deeply while improving texture.

• Enhances the flavor of dishes by balancing sweetness, bitterness, and acidity.
• Provides essential sodium, which supports hydration and electrolyte balance in moderation.
• Acts as a natural preservative, extending the shelf life of foods like pickles and cured meats.
• Plays a key role in baking by strengthening gluten structure and controlling yeast fermentation.
• Used in brining and seasoning to improve texture and moisture retention in meats and vegetables.

Store salt in an airtight container in a cool, dry place to prevent clumping and moisture absorption. Avoid storing it near the stove or in humid areas, as exposure to steam can cause it to harden. If using specialty salts like sea salt or Himalayan salt, keep them in their original packaging or transfer them to a sealed jar for long-term freshness.