The Salt I use in my kitchen

Posted on Jan 12 2015 - 11:04am by Marianne

Using a good quality salt is recommended, in my cooking I use Maldon Sea Salt flakes. I was introduced to it about two years ago from our cousins restaurant, it is a salt they have used and known for a while.

Each flake is a crystal, the shape of a triangle that when pinched breaks up and is then able to be sprinkled on foods. A much nicer texture than that of common table salt.

In my opinion Maldon Sea Salt doesn’t leave a bitter after taste that some common table salts leave; instead it boosts and enhances the flavours of good quality ingredients used in my recipes. Iodised salt in the supermarket while cheap can leave a bitter taste in your mouth afterwards ruining the natural flavour of the ingredients.

One of the most important aspects of Paleo eating for a good quality salt is that it is without any additives. Common table salt is typically mined from underground salt deposits and is more heavily processed to eliminate minerals and usually contains an additive to prevent clumping (anti-caking agent: read on back of packet).

A high quality sea salt is produced through evaporation of ocean water or water from saltwater lakes, usually with little processing.

Pink Himalayan sea salt is also another good choice from what I have heard although I have yet to use it personally in my cooking.

Gusto Paleo

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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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