Salt should marry flavors, enabling dishes to taste like their best selves.
Located in Pakistan's Salt Range, the Khewra Salt Mine is the second largest salt mine in the world, as well as one of the oldest, and it's the source of Sherpa Pink—which gets its rosy hue from upwards of 85 minerals and trace elements, including calcium and potassium. The sodium chloride content is actually relatively low, allowing the tiny grains to gently pump up the volume of dishes without rendering them overtly salty.
“It can be used as a finishing salt, but as it is relatively affordable, I grind coarse grains and use them in cooking,” Ross said. “The taste is fresh and clean and not overwhelmingly salty. It blends flavor in stews, is great sprinkled on steaks and chops, and really shines on fish.” And while she’s generally able to source hers from a little deli on the corner of Prince and Thompson Streets in New York, Ross assures us that it’s readily available online.
Bona Furtuna works with generations-old salt producers in Trapani to create custom blends that make use of dozens of plant species growing wild on its estate. The sprightly lemon is just one option; Sicilian salt gets mixed with everything from oregano flowers and dried basil to foraged fennel pollen and fennel seed.Gavin Fine, Chef and Owner of the Fine Dining Restaurant Group in Jackson Hole, WY
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