Flake salt

Flake Salt

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Flake salt crystals
Alternative names
Type	Salt
Course	Seasoning
Place of origin	Various
Region or state	Coastal areas
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Sodium chloride
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Flake salt is a type of salt characterized by its large, flat, and thin crystals. It is often used as a finishing salt due to its unique texture and flavor profile. Flake salt is typically harvested from sea water or brine through evaporation processes.

Production

Flake salt is produced by evaporating sea water or brine in shallow pans, allowing the formation of large, flat crystals. The evaporation process can be natural, using the sun and wind, or it can be accelerated through artificial means. The resulting salt crystals are then harvested and may undergo minimal processing to remove impurities.

Characteristics

Flake salt is known for its light, flaky texture and mild flavor. The large surface area of the flakes allows them to dissolve quickly, making them ideal for use as a finishing salt. The texture of flake salt can add a pleasing crunch to dishes, enhancing both flavor and presentation.

Culinary Uses

Flake salt is often used as a finishing salt, sprinkled over dishes just before serving to enhance flavor and texture. It is popular in gourmet cooking and is often used in baking, grilling, and roasting. Flake salt can also be used to rim cocktail glasses, adding a decorative and flavorful touch to drinks.

Health Considerations

Like other types of salt, flake salt is primarily composed of sodium chloride. It is important to use salt in moderation as part of a balanced diet, as excessive sodium intake can lead to health issues such as hypertension.

See Also

• Sea salt
• Kosher salt
• Table salt
• Salt evaporation pond

External Links

• Flake Salt on WikiMD