Salt is the most important and oldest spice in the world and is crucial for the survival of plants, humans and animals. The taste of salt is versatile and unique, enriching all dishes. Salt is involved in alleviating excessive acidity in cells and regulating water in the body.
If there is no salt, there is no life because the salt slows down the aging of the body, helps the body to get rid of excessive mucus in the lungs, prevents muscle spasm, regulates the wakefulness and sleep cycle, regulates blood sugar and metabolic processes, promotes absorption of food particles in the intestines, helps by cleansing the sinuses, it tightens the bones and prevents the veins from expanding in the thighs and legs.
There are several types of salt, and each has its own unique taste. The taste depends on where the particular salt comes from, and according to the method of production there are three types of salt, which are divided into stone, boiled and sea salt.
Black salt is rock salt, and is obtained from the volcanic regions of India and Pakistan. It is used in Indian cuisine as a spice and gives a specific taste to snacks, salads and chutneys. It is a very healthy food that helps against constipation and flatulence, prevents heartburn, rejuvenates the body, improves digestion, is a good source of iron and improves vision.
The Himalayan crystalline salt is also a rock salt, considered the purest salt on earth. This salt is manually extracted from the Pakistani salt mound below the Himalayas and milled by hand to preserve all nutritional values. It is used for spice foods and in therapeutic baths and beverages.
Processed sea salt is pure sodium chloride and because of chemical processing it loses all valuable minerals and destroys its original structure. Such salt brings harm to the body.
Natural unrefined sea salt that has not undergone chemical processing contains valuable minerals and is better than processed salt. Nutritionists only recommend non-iodized sea salt. Sea salt is rich in various ingredients such as trace elements, calcium, bromine, manganese, iodine, flour, eighty different minerals, sulfate and carbonate, potassium, sodium, magnesium, iron and silicic acid.
Known sea salts are Black or Gray Sea Salt, Atlantic or Maldon Salt, Anglesey, Celtic Salt or Sel Gris Salt and Smoked Salt. The original sea salt is large and is used for everything, especially when cooking and salting foods that are heat treated.
Author: A.Z., Photo: Pinpin / Wikimedia