Salt

• Used to season and enhance the flavor of savory dishes like soups, stews, and roasted vegetables.
• Essential for baking, where it balances sweetness and strengthens the structure of baked goods like bread and cakes.
• Commonly used to cure and preserve meats, fish, and other perishable foods through processes like brining or dry curing.
• Added to pasta water to infuse flavor into the noodles while cooking.
• Used as a finishing touch in gourmet dishes, where specialty salts like flaky sea salt provide texture and a burst of flavor.
• Incorporated into spice blends, rubs, and marinades to evenly distribute seasoning across proteins and vegetables.

• Enhances the natural flavors of foods, making dishes more palatable and balanced.
• Acts as a preservative in recipes, helping to extend the shelf life of pickles, cured meats, and other foods.
• Plays a key role in baking by regulating yeast activity and improving dough texture.
• Adds a satisfying crunch and visual appeal when used as a finishing touch on baked goods or savory dishes.
• Supports hydration by helping the body retain water when consumed in moderation.
• Balances sweetness in desserts and enhances the complexity of flavors in savory dishes.

Store salt in a cool, dry place at room temperature, away from moisture and direct sunlight. Use an airtight container to prevent clumping and contamination. If you live in a humid environment, adding a few grains of uncooked rice to the container can help absorb excess moisture and keep the salt free-flowing.