Also Known as

Namak, Mithu, Table salt

Description

Common salt, found on almost every table, is nothing but sodium chloride (NaCl). It occurs naturally in many parts of the world as the mineral halite and as mixed evaporites in salt lakes. Seawater has lots of salt too. Generally, salt is made by drying up salt water in shallow pools, and then cleaning the crystals obtained after the water evaporates.

Sodium chloride crystals are cubic in form. The size of the crystal varies as also the colour. The colour varies depending on the purity, from colourless when pure, to white, gray or brownish, typical of rock salt (halite).

Salt is a prerequisite for life; a key constituent of the human body. It is not possible to exist without salt, yet too much of it can be harmful too!

How to Select

• Salt is available as crystal salt, table salt, coloured and flavoured varieties. Choose the appropriate one as desired.

• Choose an appropriate pack size.

• Check the quality, freshness, dryness and neatness of the salt. Avoid salt with clumps or impurities. Free flow movement is the best sign of quality and freshness.

• Fortified salts are also available, so read the labels before buying.

Culinary Uses

• Salt is the worlds oldest known food additive. People use many types of sodium chloride in food processing, cooking, and at the table – at home and in restaurants.

• Besides contributing its own basic "salty" taste, salt brings out natural flavours and makes foods more palatable.

• It also protects food by retarding the growth of bacteria and certain undesirable microorganisms.

• It gives a proper texture to processed foods, serves as a control agent to regulate the rate of fermentation in food processing, and provides the colour, aroma and appearance consumers expect.

• In baked products, salt controls fermentation by retarding and controlling the rate of fermentation, important in making a uniform product.

• Salt also enhances the golden colour of bread crust by reducing sugar destruction in the dough and increasing caramelization.

• Salt strengthens gluten in bread dough, providing a uniform grain, texture and dough strength. With salt present, gluten holds more water and carbon dioxide, allowing the dough to expand without tearing.

• Salt develops the characteristic rind hardness in cheese and helps produce the desirable, even consistency in cheese and other foods such as sauerkraut.

• In pickle making, salt brine is gradually increased in concentration, reducing the fermentation rate as the process proceeds to completion.

• Salt pulls juices out of vegetables. This is a good thing for some watery vegetables like cucumbers and eggplant in some dishes, but if you want mushrooms to remain plump, adds the salt at the end of cooking.

• The addition of salt to vegetables and pasta results in a firmer texture.

• Although salt does appear to be a flavour enhancer, too much of it can ruin the food and your health. So, use only the right amount cautiously. For soups and sauces that have a long simmering time, go easy on the salt in the beginning, keeping in mind that the liquid will reduce and intensify the salt flavour. Even when adding salt to breads and desserts, use just a pinch or as little as required.

• Do not add salt before whipping egg whites. The salt pulls out the moisture which will not only increase whipping time, but decrease volume, texture, and stability.

• If you plan on adding salt to boiling water for pasta or vegetables, wait until the water boils before adding it. Salted water takes longer to boil.

• Vegetables naturally high in sodium include beets, kale, chard, celery, spinach, dandelion greens, carrots, endive, corn, and artichokes. Take care when adding salt to these.

How to Store

• Salt should be kept in tightly closed containers and preferable used within a year, although salt is technically said to have an infinite shelf life.

• Humidity and moisture will cause salt to clump and stick together. So, add about ten grains of raw rice to the salt shaker to absorb the moisture and keep the salt flowing freely.

• Do not store salt in silver containers. The chlorine in the salt reacts negatively with the silver, causing a green discoloration. As far as possible, use wooden spoons in your salt jar for much the same reason.

Health Benefits

• Use salt in moderation, as too much of it can cause hypertension.

• Salt stabilises irregular heartbeats and generates hydroelectric energy in your bodys cells.

• It clears mucous plugs and sticky phlegm in the lungs, particularly in asthma and cystic fibrosis, and clears up congestion of the sinuses.

• When you put a dash of salt on your tongue, it could help control persistent dry cough.

• It provides your body with a strong natural antihistamine, which acts against allergies, and also helps regulate sleep.

• Salt enables the kidney to pass on excess acidity into the urine.

• It also controls excess production of saliva.

• Salt can also help when you have a toothache. Take some salt in a glass with warm water and then gargle. It can help keep the decayed tooth clean until you get to a dentist.