Salt

• Sprinkle salt over vegetables, meats, or seafood before cooking to enhance their natural flavors and improve texture.
• Use salt to season soups, stews, and sauces, balancing the overall taste and bringing out the depth of flavors.
• Incorporate salt into baking recipes to contrast sweetness and improve the structure of doughs and batters.
• Create brines with salt to tenderize and flavor proteins like chicken, pork, or fish before cooking.
• Use finishing salts, such as flaky sea salt, to garnish dishes like salads, roasted vegetables, or desserts for added texture and flavor.
• Preserve foods like pickles, cured meats, or fermented vegetables by using salt to inhibit bacterial growth and extend shelf life.

• Enhances flavor in dishes, making it a cornerstone of seasoning in cooking worldwide.
• Provides essential sodium, which supports fluid balance and nerve function in the body.
• Acts as a natural preservative, helping to extend the shelf life of foods like pickles and cured meats.
• Can be used to improve the texture of baked goods by strengthening gluten structure.
• Plays a role in fermentation processes, such as in making bread or sauerkraut.
• Adds depth to sweet recipes by balancing and highlighting flavors.

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 rice to the container can help absorb excess moisture and keep the salt free-flowing.