Houston Press
: February 2012

by Cesar Delgadillo

If you are lucky, you may find two or three types of salt in your local grocery store (and I am not talking about flavored salts) which range between iodized, kosher and sea. These are BORING and wholly lacking of the attention salt deserves. Consider Bolivian Rose, Cyprus Black Diamond, Bengal Blue, Bali Rama Pyramid, Himalayan Pink, Korean Amethyst Bamboo, Hawaiian Black Lava, Chinese Jade Sands, Italian Ittica d'Or, Australian Murray River Flake -- the list goes on and on. Each one of these has a separate and distinct flavor, shape, texture and color difference. There is as much taste difference, shape difference, texture difference and color difference in salt as there ever was in pepper.

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