Salt of the Earth

Most people pick up their saltshaker at dinnertime and never think about the importance of this simple mineral they use to flavor their food. Yet every day, each of the earth's nearly 6 billion inhabitants uses salt. Necessary for human, animal and plant life, over 200 million tons of salt is produced annually.

Salt's first discovered use was for its preservative ability.  Being able to store food, and carry it with you during travel over distances made it a highly valued and vital commodity. But because salt was not easy to obtain, it became of great monetary value as well. Salt made a tremendous impact on the economic health of nations and civilizations. Trading taxes were levied. Wars were fought. Salt became currency. Payment made in salt, or salarium in Latin, is the root of the word salary.

There are books written on world history through the ages from the perspective of the discovery, procuring of, and using salt. And the history is one of the most fascinating. But let's get back to salt's culinary roots.

Salt that is used for human consumption is produced in 3 forms: unrefined, refined, and iodized.

Unrefined salt is sea salt. Generally more expensive than table salt, it is most commonly used in gourmet cooking. It is also often found on gourmet potato chips. Some think it is healthier than refined salts. Although it does not contain iodine, a mineral essential to health, it does have other minerals needed.

Refined salt or table is what we most commonly use. It is usually mixed with a substance to help it maintain flow such as magnesium carbonate, an anti-caking agent.

Iodized salt is table salt that has been mixed with a tiny amount of iodide to reduce the risk of iodine deficiency in our diets. Iodine deficiency often leads to thyroid problems.

Here are some interesting facts about salt:

* Salt added to water makes the water boil at a higher temperature, so cooking time is reduced. Contrary to popular belief, it does not make your water boil faster.

* Eggs boiled in salted water are easier to peel.

* Poaching eggs over salted water helps set the egg whites.

* Drop apples, pears or potatoes in cold, salted water as you peel them to retain color.

* Add a tiny pinch of salt to cake frostings to keep it from sugaring.

* A pinch of salt in coffee enhances its flavor and removes bitterness.

* Add a bit of salt to a greasy pan for easier cleaning.

* If you've added too much salt to a soup, drop a raw, peeled potato in  - it will absorb some of the salt. Then remove the potato and discard.