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Old 01-14-2020, 09:54 AM
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IamZeke IamZeke is offline
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People looking for unique flavors from salt should just add the flavor.

Some herbs are seasonal, especially for those up north. When it gets too hot or too cold the herb dies. Either you save or buy seed and do it again next year. Or you can take about 3 loosely packed cups of herbs, chop it fine, pour on a half cup of any course salt and begin to grind the two together in a bowl, mortar, or food processor. The salt will dry out the herb if left to breathe and take the herb moisture in. If it stays too wet sticky pasty after letting it air dry a few hours then add a bit more salt and mash it in there. The concoction should dry most up clumpy style. Put it in a glass jar and it will last fine until next year's crop. Want a hint of cilantro or dill taste in the winter then use your herb salt.

That's just an annual saving trick, but you can do more.

Take any liquid flavor, like lemon juice, tomato juice, or beef bouillon, and 2 tablespoons of basic table salt to a cup of the liquid. Just simmer it down dry and then crush it up again. Lemon salt, beef salt, tomato salt, etc. If you can juice celery and remove the fiber then you can make classic celery salt. Onion juice salt and chili lime can be done too. Once fully dry it's basically ageless. It's not like the herb salt above that has too much plant material. Jar it up and you can use it years from now. That recipe doesn't make a lot though. Maybe a bit more than the few tablespoons of salt you started with.

I've never made it, but you can make smoked salt too.
https://www.wellpreserved.ca/smoked-...ow-to-make-it/



I don't object when people give me fancy salts, but I don't buy it. Coarse kosher, basic table iodized, and curing salt is all I buy.

If I want flavor in my salt then I add the flavor.
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Old 01-14-2020, 10:32 AM
thequintessentialman thequintessentialman is offline
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Originally Posted by Justme11 View Post
The Himalayan pink salt comes from a mine. The salt was supposedly deposited by some ancient sea a million years ago, so no plastics etc.



Also, the very process of salt crystallization tends to be a purifying process.

In the formation of each crystal, the salt atoms arrange themselves into a tight lattice, excluding pretty much anything else unless it has the same size and characteristics of NaCl. of course there can still be some contaminants between crystals.
Pink halite gets its color from red algae, yum.



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Old 01-14-2020, 10:50 AM
~Black.Dog~ ~Black.Dog~ is offline
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Pink halite gets its color from red algae, yum.



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I've always read that it is from trace minerals

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Old 01-14-2020, 10:54 AM
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Pink halite gets its color from red algae, yum.



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Besides being 98% NaCl, it also contains KCl, Mg and Ca, which give the tint.

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Old 01-14-2020, 11:03 AM
thequintessentialman thequintessentialman is offline
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Besides being 98% NaCl, it also contains KCl, Mg and Ca, which give the tint.

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I was curious and had expected trace minerals/elements but the articles I read stated algea. I'm more inclined to believe as you stated.

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Old 01-14-2020, 08:03 PM
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I was curious and had expected trace minerals/elements but the articles I read stated algea. I'm more inclined to believe as you stated.

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The coloration you’re talking about is in the sea salt that is being made/processed today and yes it is I believe from algae. (Several colors available!)

The pre flood salt takes its coloration from trace minerals.

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Old 01-15-2020, 08:54 AM
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The coloration you’re talking about is in the sea salt that is being made/processed today and yes it is I believe from algae. (Several colors available!)



The pre flood salt takes its coloration from trace minerals.



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I concur with the explanation, assuming that by preflood you mean rock salt.

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Old 01-20-2020, 03:13 AM
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You should also note that the fad on sea salt is reducing your ability to consume iodine. If you have problems with slow metabolism, thyroid, dry skin, heart rate rapid or slow, you could be lacking iodine. Table salt or iodized salt, has iodine in it. So if you don’t consume loads of eggs a day or fish, you shouldn’t be using sea salt specifically in a SHTF preparations.
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