Blue salt is coarse and table salt of natural origin from centuries-old underground salt deposits. It is highly sought after, and not easy to find, and is rich potassium and chlorine. Its energetically salty, non-lasting taste leaves a pleasant taste of spicy aroma in the mouth.
Features: as well as for other types of colored minerals for food use, blue salt is also a normal rock salt. It is characterized by transparent specks furrowed with bright blue spots and streaks, even very intense. This peculiarity is due to the presence of silvite, a mineral, a potassium chloride, usually yellow or pink, belonging to the halite group, with blue shades in some variations. Like the classic cooking salt, the main molecular compound is sodium chloride. It is not recommended for those suffering from high blood pressure or those who want to counteract water retention. Unlike classic cooking salt, blue salt contains: potassium, calcium and magnesium.
Directions for use: Blue salt is often used as an embellishment in large grains of dishes in general and especially those based on truffles. It has the property of enhancing seafood, fish, all the steam cooking typical of the oriental tradition, as well as in the doughs of baked goods. We also find it in the preparation of desserts, since the less flavor and the nature sweet and spicy makes it a perfect ally on the palate. Famous, for example, is blue salt flavored chocolate.