A Brief History of Gourmet Sea Salt

Sea Salt is crucial to life. The chemical name for salt is sodium chloride or NaCL. Chloride and sodium are both electrolytes and are seen in body fluid, tissue, and blood. In several bodily processes that are essential, electrolytes assistance in human well-being. The capability to consume fluids of the body’s and nerve functions, muscle control and coordination, and many heart depend on a healthy balance of electrolytes.

Pre-cultured guy that is nomadic did not want mineral salts to supplement their diet and kept their sodium levels by eating red meat full of electrolytes and hunted and collected food. They used the reachable salt as a compound to treat set dyes and hides and as a drug to heal wounds. Once man became cultured and began farming their diet changed as they grew fruits, vegetables and grains as their staple foods. Mineral or halite salt afterwards became critical as a food preservative, flavor enhancer and sodium nutritional supplement to their diet.

Sea Salt equaled wealth and freedom and over time new techniques to obtain salt were developed. The first new development in salt creation was mining halite subterranean, which was a dangerous and high-priced solution to locate the mineral. Diverting water into halite pits that were ample was developed by the Chinese who pumped with bamboo pipes for solar evaporation outside the salty brine.

Gourmet sea salts are created by the artisans of now in substantially the same fashion they were made tens of tens of thousands of years ago. The top sea salt on Flower of Salt, the planet or Fleur de Sel from the shore of Brittany has been reaped in this region since the year 868. This unchanged and early salt making process starts with salty ocean water from the Atlantic being attentively directed through a complex chain of winding waterways into shallow marshes. In a basin the water is taken along the way, called a vas’re, it’s subsequently funneled into narrow channels, and ultimately into the marshes, the oeillets. Specialists rake a job entrusted only to experienced salt workers, the salt.

This is actually the prized Fleur de Sel. It must be picked on the same day it’s formed. When it might be gathered at all, each marsh can give about 1 kilo of Fleur de Sel. These delicate crystals will be sent by a gust of wind to the bottom of the oeillet where it’ll be picked as Sel Gris, the rough grey sea salt favored by French chiefs for generations. Himalayan Pink Salt is one oh the healthiest salts you can use.

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Author Alex Ferrari is the co-owner of Olimila Salt Bar and has his Gourmet Sea Salt Tasting Room in the heart of Studio City in Los Angeles, CA (near West Hollywood / WeHo). For more information go to: Olimila Salt Bar

Alex also hosts a weekly show on YouTube called “The EVOO Show” where he discusses all things olive oil, balsamic and foodie! Watch the show by clicking here: THE EVOO Show