Truffle, rosemary, Persian: salt's gone posh and this is what you need to know about it

Report image

Lemon and rosemary sea salt

Not too long ago, salt lived in a plastic tub in the kitchen cupboard only to be decanted into a shaker if your folks had people coming round for dinner. Not any more. Salt's had a gourmet makeover. It's no longer just salt. Oh no. It's a thing these days. 


Most of us now know the official advice that says adults shouldn't eat more than a teaspoon of salt a day, so why not make it the good stuff? Here's the salty low-down.

Himalayan pink salt

Do: sprinkle over smoked salmon or scallops

Don’t: go to town, this stuff is expensive

Report image
Himalayan pink salt

Inquisative Eye / CC-BY-SA 2.0 / Flickr: inquisative_eye


Black sepia salt

Do: add a pinch to fish, sushi or sashimi

Don’t: use this in anything other than Asian-inspired dishes

Report image

Photo: Gareth Morgans


Truffle salt

Do: add an affordable whiff of truffle to chicken dishes

Don’t: slow cook with the stuff. It doesn’t hold its flavour at a high heat, so only use it as a finishing touch

Report image
Truffle salt

The Delicious Life / CC-BY-SA 2.0 / Flickr: thedelicious


Persian blue salt

Do: sprinkle it on dishes you want to give a blue sparkle to, obviously. We’re thinking beef carpaccio ...

Don’t: expect a flavour sensation. This is pretty much like normal salt but blue

Report image
Beef carpaccio

Photo: Laura Edwards


Smoked salt

Do: pop it on poultry, corn on the cob or try whipping up a batch of smoked salted caramels

Don’t: think it will replicate that beautiful BBQ taste. It won't

Report image


Fleur de Sel

Do: put it in a caramel sauce to accompany a chocolate fondant. Mmm

Don’t: use it for your everyday salt needs

Report image
Salted caramel

Photo: Maja Smend


Hawaiian black lava salt

Do: use with meats, seafood or fruits

Don’t: be put off by its inky colour, the activated charcoal in the salt is said to help flush out toxins from the body

Report image


Rosemary salt

Do: put it on your chips

Don’t: have your Sunday lunch without it

Report image
Chips with rosemary salt

Keith McDuffee / CC-BY-SA 2.0 / Flickr: gudlyf


Celery salt

Do: sprinkle it into a Bloody Mary or add a pinch to a cheese sauce 

Don’t: think it has to fly solo. It makes a great addition to a spice rub for meats

Report image
Bloody Mary

Barry Pousman / CC-BY-SA 2.0 / Flickr: Barry.pousman


Winemaker’s deep red salt

Do: rub into steaks

Don’t: use this with a dish you wouldn’t pair a glass of red wine with (the clue is in the name, ahem)

Report image


Kala namak

Do: garnish mango and pineapple with it

Don’t: smell it (think stinky rotten eggs). Ew

Report image