Salt

• Used as a universal seasoning to enhance the flavor of soups, stews, and sauces by balancing sweetness, acidity, and bitterness.
• Incorporated into baking recipes to strengthen gluten structure and heighten the flavor profile of breads, cakes, and cookies.
• Essential for curing and preserving meats, fish, and vegetables, extending their shelf life and adding depth to their taste.
• Sprinkled over roasted vegetables, meats, or salads to create a crisp, savory finish and elevate texture.
• Dissolved in water to create brines for tenderizing and flavoring proteins like chicken, turkey, or pork.
• Used as a finishing touch in gourmet dishes, such as sprinkling flaky sea salt on chocolate desserts or caramel for a balanced sweet-savory contrast.

• Enhances the natural flavors of food, making dishes more palatable and balanced.
• Acts as a preservative in recipes, helping to extend the shelf life of foods like pickles and cured meats.
• Plays a key role in baking by controlling yeast fermentation and strengthening dough structure.
• Provides essential sodium, which supports hydration and electrolyte balance in the body.
• Used in seasoning blends to add depth and complexity to savory and sweet dishes alike.

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. For specialty salts like sea salt or Himalayan salt, ensure they are kept in their original packaging or a sealed jar to maintain their unique texture and flavor properties.