Salt, the Foundation of Flavour

Salt is an integral part of the cooking process. Without it, food becomes flavourless, lifeless, dull. However, too much of it can make even the most delicious foods absolutely inedible. Understanding how to find that perfect balance with the variety of salts now available on the market is one of the foundations of knowing how to cook.

As you have probably already noticed, there are many different kinds of salt out there: table salt, sea salt and rock salt. You might be thinking, “What’s the difference between these three? Don’t they all do the same thing?” Although it’s true that table salt, sea salt and rock salt are all used to flavour food, they are sourced and processed in very different ways and contain wide-ranging benefits.

Not that long ago, table salt was pretty much the only option on the table. This cooking essential, produced by finely grinding and processing rock salt in order to remove any of its impurities, was ubiquitous in kitchens and restaurants for the better part of the 20th century. However, this process also removes beneficial minerals such as calcium and potassium and adds other substances like anti-clumping agents. Oftentimes, iodine has also been added in order to help with worldwide iodine deficiencies.

In comparison to its processed form, rock salt, or dry salt, is mined from the earth in solid form. Found in places ranging from the Himalayas to the Andes, it is extracted from deep underground deposits. Often pink in colour, which gives it the appearance of a mineral, from its high iron content, an essential micronutrient. It is also rich in calcium, potassium and magnesium and provides a strong, yet clean, saline flavour. In the kitchen, it goes perfectly with grilled red meat, roasts, fatty fish or saucy dishes. For a maximum amount of flavour, we recommend milling it at the last minute with one of Peugeot’s signature salt mills. Opt for the bold look of the Daman salt mill, which showcases the aesthetics of the spice itself or, for a more classic approach, the Paris Chef salt mill, traditional and ergonomic.

While rock salt is mined from the earth, sea salt is produced through the evaporation of seawater. Harvested by hand by salt marsh workers according to a traditional method that has been passed down from generation to generation, it may be used for both seasoning as well as cooking food and will subtly elevate the taste of all your preparations. Since it is usually more coarsely ground than rock salt, chefs often opt for its one-of-a-kind texture and larger flakes that provide extra flavour to any dish. At Peugeot, the unrivalled quality of Guerande salt, harvested from the Brittany coast in northwestern France, has been selected to highlight the cuisine of all home cooks. This wet salt is perfectly adapted to salt mills equipped with the patented Peugeot wet salt mechanism made of ceramic and guaranteed for life, like in the Oléron model designed for adjustable, continuous grinding.

With its range of electric salt mills, wood salt mills, vintage salt mills, stainless steel salt mills and acrylic salt mills, Peugeot has all the tools you need in a wide variety of shapes, sizes, designs and colours to not only maximize the flavour of your food, but also provide an eye-catching centrepiece for your table. Equipped with an innovative mechanism specifically adapted to dry or wet salt, these salt mills were designed to reveal and enhance all the intricacies of the salt’s subtle aromas. Because when it comes to optimal flavour, look no further than the inarguable expertise of Peugeot and its long, storied history. Here at Peugeot, our focus is flavour.