Most people can’t eat savoury food without salt, but these days it’s the done thing to pimp up sodium chloride with all manner of flavourings from fennel pollen to nori seaweed. A new range from Scotland however also provides natural gourmet salts from around the world.
Saltverk, Kala Namak and Oshima Island Ara Shio Dry aren’t exactly names that trip off the tongue, but once they’re on your tongue, you want to hold onto their heightened flavours. They’re part of a range from the Salt House in Ayr, Scotland.
Company MD Gregorie Marshall says all salt ultimately has to come from the sea, but that seawater is different all over the world.
“Sea water can contain more than 90 different elements which get removed from industrially-processed salt. If you can have salt in its pure form from Japan or the Himalayas, you’ll notice a massive difference in taste,” says Gregorie
The Icelandic Saltverk is described as clean and crisp-tasting; a perfect partner for a tomato salad or smoked lamb. Agnui no Shio is only being produced again since 2002 after being banned by the Japanese government in 1975. Gregorie says it works particularly well with rice and fish, which is handy, given where it comes from.
The Himalayan Rock Salt is recommended with venison and curries while the flavoured Hawaiian Hot Black Lava is the salt to put with pineapple, while the Sicilian Ravida Fennel Pollen is just crying out to be sprinkled on fish.
To find out more about Salt House, visit their website.