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IX maltatoday, Sunday, 1 March 2015 Food Fine food of the week A pinch of salt Wars have been fought over it, empires built on it and taxes levied on it. The inexpensive condiment that is salt has been used for centuries both to preserve food and to add flavour. Salt is a mineral compound, sodium chlo- ride, without which animal species cannot survive. What first comes to mind when we think about salt is refined table salt that has been mined from underground sources and has added iodine and anti-clumping agents. However, specialised salts do exist and are becoming more and more popular among today's gourmets. Few recipes call for the use of specialised salts, however there are numerous varie- ties of salt and each contributes a different flavour to the dish. The variances are subtle but they are there, and to an educated pal- ate the differences can be quite striking. Sea salt This salt is harvested by channelling sea water into large salt pans and allowing the water to evaporate leaving the glistening, white salt crystals. As the salt is not refined it often contains trace minerals such as iron, zinc, calcium, iodine and potassium. It normally comes in three grinds from fine to coarse. Kosher salt or rock salt Unlike common table salt kosher is a coarse salt that does not contain iodine, although some brands will contain a small amount of anti-clumping agents. It takes its name for the curing process used on kosher meats. It has a mild flavour and is gener- ally preferred by professional chefs to table salt. Its flaky structure helps it adhere to surfaces from fish to margarita glasses. Fleur de Sel Literally meaning "flower of the sea" it is made up from crystals that form natu- rally on the surface of the salt evaporation ponds and are harvested under specified conditions. Most Fleur de Sel comes from Guerande in France and has an unusual and delicate flavour that makes it an ideal salt to use in salads, on vegetables and grilled meats. It is also being used in a variety of desserts such as caramels. Black salt Largely composed of sodium chloride, this South Asian condiment includes several impurities, including a sulphur content that gives it its pungent smell and taste. The salt crystals are black in colour and turn pink when ground into a powder. Black salt is extensively used in South Asian cuisine of India and Pakistan as a condiment to chaats, chutneys, fruit, raitas and other savoury Indian snacks. Those not accustomed to the flavours of black Indian salt compare its smell to that of rotten eggs. Himalayan pink salt Although harvested from the foot of the Himalayan mountains, this is technically a sea salt. It is a marine fossil salt, formed eons ago and carries trace minerals. Its crystals range from off-white to lustrous pink and is said to have properties ben- eficial to health. It is generally used as a finishing salt. Celery salt This is a flavoured salt used as a season- ing, made with ground seeds that come from celery or its relative lovage. The ground seeds are then mixed with table salt or sea salt and used in Bloody Mary cocktails, hotdogs, salads and stews. It also livens up a coleslaw. Gourmet salt is now finding its way into 21st century cocktails and caramels. Chocolatiers love it and some even use salt in their hot chocolate. For a simple alterna- tive dessert serve chocolate ice cream with good quality salt crystals. Though a small amount of salt is required to sustain life, overconsumption can lead to health prob- lems such as high blood pressure. Himalayan salt crystals range in colour from off- white to lustrous pink. With its subtle flavours, it makes an ideal finishing salt Ingredients ½ cup almonds • ½ cup walnuts • 1 cup dates, pitted • ¼ cup sesame seeds • ¼ cup chia seeds • ¼ cup hemp seeds • 1 tsp vanilla extract • 1 tsp ground cinnamon • ½ tsp ground cloves • 1 tsp sea salt • Method 1. Place the nuts in a food processor and blitz until fine. 2. Remove from the processor and mix in with the seeds and the spices. 3. Put the dates into a clean processor and blitz. 4. Add the nut and seed mixture and blitz until the mixture starts to stick together. You may need to add a few more dates to make it stick. 5. Roll into bite-sized balls and place in the fridge. Recipe of the week Nutty energy balls These are great healthy snacks, naturally sweet because of the dates and packed full of natural protein from the nuts and seeds. Put down the crisps and grab one of these when you need a pick-me-up or before a workout.