FOOD NEWS
Cut Back On Sodium Without Sacrificing Umami Using Green Salt
BY ALICE RICH
What Is Green Salt?
Although green salt contains sodium, it isn’t actually salt. It is made from a succulent called Salicornia, the Latin word for salt.
The succulent changes color as it ages and is harvested when it's young and green. It's then dehydrated and ground into a fine powder that can be used like table salt.
How It’s Made
The first commercial producer of green salt is the aptly named Green Salt, run by the Noriega family, who begin the process by growing Salicornia.
The succulent is grown in filtered seawater to rid it of pollutants. The Salicornia is then harvested, and dried using solar power to retain nutrients before being ground.
Taste
Due to its salt-water growing conditions, green salt has a briny saltiness and an umami richness often characterized as a natural MSG flavor.
Green salt can be saltier or milder depending on how the Salicornia is grown, but either way, it enriches dishes with a salty kick, balances bitterness, and enhances sweetness.
Cooking With Green Salt
You can use green salt as you would table salt, whether to draw liquid out of vegetables, tenderize meat, begin fermentation, or amplify flavors.
However, green salt particularly shines when you lean into its briny notes and pair it with seafood, or use its vibrant color to enhance dishes like baked goods.
Comparisons
Compared to regular salt, including hyped versions like Himalayan pink salt, green salt is in a league of its own in terms of minerals and health benefits.
By contrast, the minerals in regular salt are often too scarce for any health benefits, and salt overconsumption can lead to high blood pressure and other adverse conditions.