Everything You Need to Know About Salt and Pepper

The flavour of a dish largely depends on the type of salt you choose. Sea salt and rock salt are the two main varieties, with sea salt being the healthier option due to its higher mineral and iodine content.

Unrefined black salt, mined in North India, is rich in iron and sodium. It has a distinct sulphurous smell, making it ideal for vegetarian dishes.
Himalayan pink salt, containing 84 trace elements, is excellent for seasoning fish and meat. Its pink hue comes from red volcanic dust mixed with the salt.

Sea grey salt, known for its delightful aroma and containing up to 30% sodium chloride, is perfect for raw vegetables. This salt is traditionally harvested and refined by hand.

You can even make your own flavoured salt at home. All you need is 3 cloves of garlic, 3 teaspoons of salt, and spices of your choice. Finely chop the garlic, mix it with the salt, and add your preferred seasonings. Store the mixture in a container in a dark place until the garlic dries, which takes about a week.

It’s best to add salt and pepper towards the end of cooking.

Pepper comes in many varieties, with black, white, green, pink peppercorns, allspice, and paprika being the most commonly used. Black peppercorns have a wrinkled texture because they are harvested unripe, then scalded and sun-dried. This type of pepper is great for preserving and adding to stews.

Ground pepper is ideal for making sauces and cold soups but should not be exposed to heat for long, so it’s best added just a few minutes before the dish is finished cooking.

White pepper has a sharp, distinctive aroma and is often used in fish dishes. Add it 3-5 minutes before cooking is complete.

Green pepper is frequently used in Thai cuisine and should also be added shortly before finishing the dish.

Pink pepper is usually combined with black, green, and white pepper for a balanced flavour.