Before being a cooking ingredient, the salt is a fundamental element of human history.
This simple white crystal, so common today, has shaped civilizations, traced trade routes, and inspired sacred rites. Its origin, at the crossroads of sea and land, tells the story of the alliance between nature, geology, and culture.
An ancestral heritage
The majority of salt consumed in the world comes from Seawater. By letting the water evaporate under the action of the sun and the wind, only a white residue remains: sea salt. This method, called salt production, was already practiced in Antiquity, notably in Egypt, China and the Mediterranean basin.
But salt doesn't only come from the oceans. It can also be found in the basement, trapped in rock layers formed hundreds of millions of years ago when ancient inland seas dried up. These fossil salt deposits form the salt mine, like those of Wieliczka in Poland or Khewra in Pakistan, where the famous pink salt of theHimalayas.
Over the centuries, salt has become a money change precious. It gave its name to the word "salary" (from the Latin salarium, salt ration paid to Roman soldiers), and provoked wars or revolts, such as that of Gandhi against the British colonial tax. It was also at the heart of trade between the Mediterranean and sub-Saharan Africa, particularly via salt caravans.
Before the invention of refrigeration, salt played a crucial role in food preservation : dried meats, salted fish, lacto-fermented vegetables. Today, it is above all a flavor enhancer, an aroma developer, even a luxury ingredient, available in a variety of textures, colors, and origins.
White Gold: The World's Most Prized Salts
Long relegated to the role of a basic seasoning, salt has undergone a gastronomic metamorphosis. From the Himalayas to Korea, certain varieties command a hefty price tag, prized for their rarity, their artisanal manufacturing method, and their supposed virtues. Here's an overview of the world's most expensive salts, at the intersection of taste and prestige.
Le bamboo salt Korean (Jukyeom)
A true icon of luxury salt, the Jukyeom is produced in South Korea using an ancient process. Sea salt is introduced into bamboo sticks filled with clay, then cooked over a pine fire until nine times, reaching temperatures close to 1500°C. This complex alchemy lasts for several weeks and infuses the salt with an unparalleled mineral richness, tinged with smoky notes. Traditionally used as a natural remedy, it is now sought after for its intense umami flavor and velvety texture. A rare, spiritual, almost mystical salt.
Blue salt from Persia
Sourced from the fossil mines of Semnan, Iran, this salt catches the eye with its sapphire-blue crystals, due to the presence of sylvinite. Less salty than its counterparts, it reveals a subtle mineral and slightly lemony touch on the palate. Still rarely used in traditional cooking, it shines especially as a finishing touch on raw fish, butter, or artisanal chocolates.
Fleur de sel from the Isle of Ré or Guérande
Often imitated, never equaled: French fleur de sel retains its aura, especially when harvested by hand in the Atlantic salt marshes. Crystallized on the surface by natural evaporation, it offers an airy, crumbly texture and a mild, almost sweet flavor. It's the chef's white gold, an elegant finishing touch on roasted vegetables or grilled meats.
The fleur de sel Algarve Salt Flats from Portugal
This artisanal salt, hand-harvested by the "Marnotos" (salt masters in Portuguese), tells a story: that of centuries-old salt marshes and human expertise. It's a perfect condiment to enhance grilled meats or sweet and savory desserts. Its fine texture and delicate flavor subtly enhance dishes. In the heart of the Ria Formosa Natural Park, Salinas d'Algarve produces an exceptional salt, shaped by the sea, the sun, and the wind. Harvested by hand using entirely natural methods, this salt also embodies a deep respect for the environment.
Le Hawaiian black salt (Black Lava)
This volcanic salt is enriched with activated charcoal and gets its deep black color from basaltic lava. Beyond its dramatic aesthetic, it offers a subtly smoky flavor and supposed detoxifying benefits. It's often found in seafood dishes or as a visual highlight for beetroot carpaccio.
Alaea Red Salt
Another gem from Hawaii, this salt gets its brick-red hue from iron-rich volcanic clay (alaea). Used in traditional Hawaiian cuisine, especially for kalua pig, it offers a rustic mineral note that goes wonderfully with roast meats.
In a culinary world increasingly concerned with origin and gesture, these salts remind us that luxury does not reside solely in price, but in the time, main who shapes them, and the story that they tell.
The colors of salt
Thus, salt can appear in a stunning array of natural colors, depending on its origin, mineral composition, and harvesting method. These hues are not just decorative: they often reflect a richness in trace elements or a unique geological history.
White : refined sea salt, pure sodium chloride, fine or flaky.
Rose : ancient iron-rich salt deposits, loaded with iron oxides, Himalayan pink salt or Maras salt in Peru.
Blue : fossil salt mines, very rare, like Persian blue salt in Iran. The bluish color comes from a particular crystal structure linked to sylvinite.
Noir : salt enriched with activated carbon or rich in sulfur compounds, such as Hawaiian black salt (Black Lava) with a mild, slightly smoky taste; or Kala Namak (Indian black salt) with a hard-boiled egg smell, widely used in vegan cooking.
Red : salt having been in contact with rich volcanic clay in iron, therefore very rich in minerals, like the red salt of Alaea in Hawaii.
Yellow or orange : presence of clays or mineral oxides in certain mines; such as the rare salts extracted from African or South American mines.
True spices of the sea or the land, they should be used sparingly - not out of greed, but out of respect for their nobility.
The main benefits of salt
Le sodium, the main component of salt, regulates water exchange between cells and their environment. It is also essential for transmission of nerve signals and muscle contraction (including that of the heart).
By promoting water retention, salt also helps to maintain good hydration, especially during intense exercise or in extreme heat. This is why rehydration drinks often contain salt (sodium) and sugar.
A moderate salt intake helps maintain stable blood pressure. But be careful: too much salt can, on the contrary, raise it. It's all a question of balance.
Non-industrial salts, such as fleur de sel, Himalayan pink salt or bamboo salt, contain other trace elements : magnesium, potassium, calcium, iron… useful for general metabolism.
Salt stimulates the production ofhydrochloric acid in the stomach, thus facilitating the digestion of food. This is a sometimes overlooked but crucial function.
From the desert to the coast, from mines to salt marshes, salt is an invisible link between people and land. Ever present, ever essential, it continues to inspire respect and fascination, far beyond the simple pinch on our plates.
Yasmine Maylin
