Is there any point of posh salt?
telegraph.co.ukSea Salt will arrive, a celebration of what is, after all, a simple chemical compound, NaCl, with a sodium atom for each one of chlorine.
Superficially, there’s no room for variation. When I was growing up, salt was salt, a commodity that came in a plastic bag from the supermarket or (in my smarter friends’ houses) in a yellow and red Saxa tub.
Then, in the 1990s, it all changed. Ruth Rogers and Rose Gray, in the tome that epitomised ’90s cool, The River Cafe Cookbook, declared, ‘You must use Maldon salt.’ The flaky crystals, made by a family company in Essex, became the ultimate culinary accessory, found sparkling atop Nigel Slater’s hummus and nestled in Nigella’s handbag.Other salts found fame in the wake of Maldon.
Our own Mark Hix favours Cornish sea salt. Northern Ireland-based butcher Peter Hannan made Himalayan salt the sine qua non of aged steak.
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