Salt

• Used as a seasoning to enhance the natural flavors of dishes, from soups and sauces to meats and vegetables.
• Essential for brining meats and poultry, helping to tenderize and infuse them with flavor.
• Incorporated into baking recipes to balance sweetness and improve the texture of bread, cakes, and pastries.
• Used to preserve foods like pickles, cured meats, and fermented vegetables by inhibiting bacterial growth.
• Sprinkled on finished dishes as a finishing salt to add texture and a burst of flavor.
• Dissolved in water to create a saline solution for cooking pasta or blanching vegetables, ensuring even seasoning.

• Enhances the natural flavors of food, making dishes more palatable and enjoyable.
• Provides essential sodium, which helps maintain proper fluid balance and supports nerve and muscle function.
• Acts as a natural preservative, extending the shelf life of foods like pickles, cured meats, and fermented products.
• Plays a key role in baking, helping to control yeast fermentation and strengthen dough structure.
• Adds texture and crunch when used as a finishing touch on baked goods or savory dishes.

Store salt in an airtight container in a cool, dry place to prevent clumping caused by moisture. Avoid storing it near heat sources or in humid environments, as this can cause it to absorb moisture and lose its free-flowing texture. For specialty salts, such as sea salt or Himalayan pink salt, follow similar storage guidelines to maintain their unique textures and flavors.