My Father and I have taken a few cooking course together at a local college and we’ve often heard the Chefs praise “Maldon Salt.” I’d heard the same from Chef friends and really hadn’t experienced it until about a year ago.
If you haven’t heard of Maldon Salt before, it’s a type of Sea Salt that is produced in the U.K. The manufacturers claim that it doesn’t leave a “bitter after taste that some salts leave; instead a freshness that enhances the flavour of all natural and fine foods.” I can vouch that it tastes like salt but I haven’t experienced a bitter after taste in any salt that I can recall.
If the virtues of Maldon Salt were limited to taste then the benefits would be tough to justify when compared to the cost (it can cost 2-3 times the amount of other sea salt).
The real magic of Maldon Salt is it’s texture. The salt comes in flaky pieces. Each piece is a different size and shape and adds legitimate texture when used to finish (i.e. used when serving) a dish. Salad, fish and meat are enhanced with a subtle crunch that’s added with the salt.
Although I’m sure some people cook with it, I keep other salt on hand for that. When used to finish dishes, maldon salt can last a long time and add a noticeable different that, in my mind, is worth the increased price.
Are you willing to pay extra for maldon salt?