If you know what you are tasting, yes, it has different flavors. But that is because it has both different chemical composition and odd impurities in the raw form. Salt is not just NaCl.
And then there is salt which has had flavor added to it.......
Sent from my iPhone
On Feb 12, 2014, at 11:57 PM, Stefan li Rous <[log in to unmask]> wrote:
> Just in case folks might be interested, here is what I have in the Florilegium on salt, specifically medieval salt. Sometimes cheap, sometimes expensive and that often times didn't depend so much upon its source as how it was taxed/
> Today, we usually think of salt mainly as what we use at the table, and perhaps in the winter, as that which is put on the roads to try to eliminate icing. But in period it was very important in food preservation. In some areas, such as Iceland which didn't have much salt, it greatly affected what could be eaten in the winter.
> salt-msg (64K) 10/29/11 Medieval salt production and use.
> salt-comm-art (18K) 1/ 9/97 "Salt of the Earth" by Lord Xaviar.
> I highly recommend these books for those who would like to learn more about salt in medieval (and modern) times.
> Kurlansky, M. (2002) Salt: A World History. New York: Walker & Co
> Laszlo, P. (2001) Salt. New York: Columbia University Press
> Franz, I've never had the chance to sample multiple salts at the same time. Do you find much difference in the taste? Or is it just color, crystal size etc.?
> On Feb 11, 2014, at 6:45 PM, Franz <[log in to unmask]> wrote:
>> Not as funny as you know.
>> I actually have a salt collection from around the world, and tomorrow I get new salt from a mountain in Pakistan! And n
>> In two months, salt from Saudi Arabia......
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas [log in to unmask]
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****