When it comes to cooking, flavor is everything. At the heart of most dishes, you’ll find salt, pepper, and an array of spices that transform simple ingredients into extraordinary meals.
Let’s start with the star of seasoning: salt.
Salt is more than just a seasoning—it's a mineral and an essential nutrient our bodies need to survive. In the kitchen, salt works its magic by enhancing and balancing the flavors of the dish. Whether it’s bringing out the natural sweetness in vegetables or amplifying the savory depth of a hearty stew, salt is a true game-changer.
Types of Salt
Salt isn’t one-size-fits-all, and choosing the right type can make a noticeable difference in your cooking. Let’s explore a few common types you might already have in your kitchen.
Table Salt
The trusty staple in most homes, table salt is fine-grained, highly processed, and often fortified with iodine. It dissolves quickly and has a strong, salty flavor. It’s perfect for everyday cooking and baking.
Kosher Salt
Known for its clean taste and larger, coarser grains, kosher salt is a favorite among chefs. With no added iodine or anti-caking agents, it’s ideal for seasoning meats, sprinkling on dishes, or even brining.
Sea Salt
Harvested from evaporated seawater, sea salt offers a natural, mineral-rich flavor. Varieties like Maldon and Fleur de Sel are prized for their delicate flakes and subtle taste. Use them as a finishing salt to sprinkle over dishes for a refined touch.
Himalayan Pink Salt
This striking pink salt is mined from ancient salt deposits in the Himalayan mountains. Its rosy hue comes from trace minerals like magnesium, potassium, and calcium. Known for its mild flavor, Himalayan salt works well in both cooking and as a finishing touch. It’s also a popular choice for salt grinders because of its coarse texture.
Black Salt (Kala Namak)
Popular in South Asian cuisine, black salt has a pungent, sulfuric aroma reminiscent of eggs. This mineral salt is often used in vegan cooking to add an "eggy" flavor to dishes like tofu scrambles or in refreshing beverages like Indian chaat masala sodas.
Smoked Salt
Infused with the aroma of natural wood smoke, smoked salt is perfect for adding a hint of smokiness to dishes. It’s a fantastic choice for meats, roasted vegetables, or even sprinkled over chocolate desserts for a unique flavor twist.
Flavored Salts
Custom blends of salt infused with herbs, spices, or citrus zest can add layers of complexity to your dishes. Examples include garlic salt, truffle salt, or lemon salt—great for seasoning everything from grilled vegetables to popcorn.
Flake Salt
Flake salt, like Maldon sea salt, has light, crispy flakes that dissolve quickly on the tongue. Its delicate crunch makes it a favorite for finishing dishes, adding a burst of saltiness without overpowering the other flavors.
Whether you stick to classic table salt, experiment with kosher salt, or indulge in the elegance of sea salt, the choice is yours. Each type has its unique qualities and best uses in the kitchen. Don’t be afraid to explore and see how the salt you choose impacts your cooking.
Next time you’re seasoning a dish, think about the type of salt you’re using. A small tweak might elevate your meal to new heights.
Here are some recipes to try;
Chicken Salt
Ingredients
1 Chicken stock cube block – around 10g
100g Coarse sea salt
2 tablespoons of Garlic powder
1 teaspoon Onion powder
2 tablespoons Smoked paprika
2 teaspoons of Fresh thyme
Method
Add to your food processor and blitz to the consistency you prefer.
Store in an airtight container.
Citrus Salt
Ingredients
100g Maldon salt
Zest of 1 Lemon
Zest of 1 Lime
Method
Preheat your oven to 50°C and line a oven tray with baking paper.
Mix the salt and citrus zest in a bowl, then spread the mixture evenly across the prepared tray.
Bake for 1-2 hours, or until the zest is completely dry. Be careful not to let the zest brown, as it can alter the flavor.
Remove from the oven and allow the mixture to cool completely.
Transfer the cooled salt and zest mixture to a food processor, add the red pepper flakes, and pulse until it reaches your desired texture.
Chili Lemon Salt
Ingredients
150g Coarse salt
2 teaspoons Chili flakes
1 tablespoon Lemon Zest
1/2 teaspoon Smoked paprika
Method
Wash and dry the lemon thoroughly.
Use a micro plane or fine grater to zest the lemon, avoiding the bitter white pith.
In a bowl, combine the salt, chili flakes, lemon zest and smoked paprika.
Mix well to evenly distribute the ingredients.
Spread the mixture in a thin layer on a baking sheet lined with baking paper.
Bake at the lowest oven setting around 50°C for 1–2 hours until completely dry.
Once dried, break up any clumps using a mortar and pestle or a food processor.
Transfer the chili lemon salt to an airtight container.
Store in a cool, dry place for up to 6 months.
Pepper – The King of Spices
After salt, the next seasoning we reach for is often pepper. This versatile spice is a staple in kitchens worldwide, adding warmth, complexity, and a touch of heat to countless dishes. But there’s more to pepper than meets the eye—or the taste buds.
What Is Pepper?
Pepper comes from the dried berries (peppercorns) of the Piper nigrum plant. It’s been a prized spice for centuries, often referred to as the "king of spices" due to its historical significance and widespread use. Just a pinch of pepper can enhance the flavor of your dish, bringing depth and balance to savory, sweet, and even spicy creations.
Types of Pepper
Not all pepper is created equal! Let’s dive into the different varieties you might encounter and their unique qualities:
Black Pepper
The most common type, black pepper is made by drying unripe green peppercorns. It has a bold, sharp flavor with a hint of heat, making it perfect for seasoning everything from meats to vegetables. Freshly grinding black pepper releases its aromatic oils, giving your dishes a more vibrant taste.
White Pepper
White pepper comes from fully ripe peppercorns with their outer skin removed. It has a milder flavor and is often used in creamy sauces, soups, and dishes where black specks of pepper wouldn’t be visually appealing.
Green Pepper
Green peppercorns are unripe and usually sold preserved in brine, dried, or freeze-dried. They have a fresher, slightly fruity flavor and work well in lighter dishes or as a garnish.
Pink Pepper
Not technically a true peppercorn, pink pepper comes from the berries of a different plant species. It has a sweet, floral flavor with a peppery kick and is often used as a decorative and flavorful finishing touch.
How to Use Pepper
Pepper is incredibly versatile. Here are some tips for making the most of it in your cooking:
Grind Fresh: Freshly ground pepper has a more robust and aromatic flavor than pre-ground. Invest in a good-quality pepper grinder for the best results.
Season Gradually: Pepper can easily overpower a dish, so start with a small amount and adjust to taste.
Experiment: Don’t limit yourself to black pepper. Try white, green, or pink peppercorns to bring different nuances to your meals.
Finding Your Favorite
Like salt, pepper comes in many forms and varieties. Experimenting with different types and grinding techniques can open up a world of new flavors for your dishes.
Here are some recipes to try:
Pepper Blend Mix
Ingredients
100g Whole black peppercorns
50g Whole white peppercorns
50g Whole green peppercorns
50g Red whole peppercorns
60g Whole All spice
Method
Combine the peppercorns and allspice berries in a bowl, mixing them thoroughly. Divide the mixture into airtight jars to keep it fresh and aromatic. When you're ready to use, simply add the blend to your pepper grinder, and you're good to go!
Tip: Allspice berries, known for their warm, clove-like flavor, add a unique depth to this blend, perfect for enhancing both savory and sweet dishes.
Toasted Whole Peppercorn mix
Ingredients
25g Whole white peppercorns
25g Whole pink peppercorns
80g Whole black peppercorns
50g Whole Szechuan peppercorns
Method
Toasting whole peppercorns is a fantastic way to amplify their flavor profile.
Place the peppercorns in a dry sauté pan over medium heat. Stir them gently to ensure even toasting. You'll know they're ready when they release a fragrant aroma. Avoid letting them smoke to prevent bitterness.
Remove the peppercorns from the pan and let them cool completely. This step is crucial to avoid moisture buildup when grinding.
Transfer the cooled peppercorns into a pepper mill or spice grinder. Grind them to your desired consistency, whether coarse for steaks or fine for delicate sauces.
If you have leftovers, store them in an airtight container away from light and heat to preserve their potent flavor.
Freshly toasted and ground pepper is a simple, yet transformative addition to any dish!
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