With a grain of salt!

After the sweetest holiday when endless sweets and sweet delights are served, it is time to go on the savory side. Salt is undoubtedly essential for savory food. Moreover, salt is the basis of most food preservation methods, a vital ingredient to keep food for a long time, also pertaining the preserved food item a favorable flavor. In kitchens all over the world, salt acts as the key ingredient in curing meat and fish, making various kinds of cheeses, brining olives, pickling fruits and vegetables, or just drying vegetables. Again, in every geography, the salt used in these keeping methods varies according to the salt resources of that geography. Occasionally sea salt is used, at other times salts obtained from saline spring waters or lakes are used, and sometimes rock salts extracted from the deposits of salt caves deep in the mountains come into play. Salt has always been a value of strategic importance throughout history, not only because of the flavor it adds to the food on the table but also because of its ability to preserve these foods for a long time. But when it comes to the salt on our tables, do we know our salt well enough?

In Türkiye, people do not seem to care much about the type of salt they use on the table. In markets, we do not get much of a choice, whereas in countries like Japan, one can talk about as many as 200 varieties of salt obtained from the sea with age-old traditional methods. All over the world, there are diverse methods to obtain salt, plus there are ingenious means to give salt additional flavor, such as the Danish smoked sea salt, a legacy of Vikings, to Himalayan black salt Kala Namak, which defies the common perception that salt is white.

With this global diversity, let's have a brief look at our salt sources in the...

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