There's one truly Australian seasoning in the world: pink salt.
It doesn't really taste much different from any other salt, but it looks pretty.
People rhapsodise over the different salts and how they taste - I think it's all aesthetics. Once you crumble in the salt and it dissolves, it's all sodium chloride (+trace elements) anyway.
However, because cooking and eating are so sensual, appearances and touch are important. So, fleurs-de-sel, Maldon salt, pink salt, etc. have their place. But from a tactile and visual aspect: not a gustatory or olfactory one.
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