Black Sea Salt

I have not been this excited about an ingredient in a long time: Black Sea Salt.

Yes I know, it’s just a finishing salt, an embellishment, frivolous even, but I grew enamored with it while standing in front of the checkout line at Sur La Table in Kirkland, WA.

This sea salt is made black by the addition of activated charcoal, said to reduce impurities. Charcoal is made when wood is burned in the absence of oxygen. When charcoal is activated, the oxygen is added back to charcoal, opening up a zillion (I exaggerate) pores. These pores, or bonding sites, adsorb (no, I didn’t spell that wrong) certain impurities.

It is similar to the charcoal filter found in water pitchers like Brita. The impurities passing near the activated charcoal accumulate on one of the bonding sites. The word adsorb, means accumulation on a surface, instead of absorb, to be taken into another surface. This is why your Brita filter needs changing. Once all of the bonding sites have impurities accumulating on the surface, there is nothing else to adsorb the impurities. Go change your filter!

The Black Sea Salt isn’t going to significantly reduce impurities inside your body, however, but it will be an interesting addition to certain food. Last week I made Salted Caramel Thumbprint Cookies, and I think the addition of this black salt will be just… fun.

And fun is sometimes what we need to take the edge off of a long day. Why not have fun in the kitchen, embellish that snickerdoodle, salt those caramels, glitter those meringues, with edible glitter of course.

You get the idea. Have fun!

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One Response to “Black Sea Salt”

  1. Hailey March 4, 2012 at 11:19 am #

    My favorite salt!

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