FINE PINK SALT
Every salt is different and for me fine pink salt is one of the prettiest: it has such beautiful last and minerality which gives it a soft drive and slight fizz on the tongue. Its even dispersal across the tongue also makes it very forgiving - use a little too much and that sensation of “too muchness” will move evenly through the dish. Because the mouth favours patterns over balance the end result is still one of pleasure. This is a unique attribute particular to pink salt.
Read on below for more secrets into the world of pink salt.
FINE PINK SALT:
The very fine texture of a fine pink salt allows it to disperse all at once on the tongue which means that first hit of pink salt tasted raw is super salty, but then the secondary and tertiary mineral qualities push through and the end effect is sweet and soft texture.
Pink salt is naturally suited to use with lamb, a protein with a very sweet fat that beautifully emphasises all of the best qualities of the pink salt - and vice versa.
Always always always use a salt. Salts helps other flavours to communicate and see results in a more coherent masala: as more spice enters the fray, it becomes more important that the taste messages are communicated effectively in order to avoid confusing flavour results.
If you would like the softness of a pink salt with a little more drive then blend the pink salt with a white salt in the same dish: when it comes to ratios, use the same amount of salt you would normally use and just split the quantity in favour of the salt whose character you would most like to see pushed forward: for instance in a dish with more drive you might use 2/3 tsp of white salt with 1/3 tsp of pink salt. A dish with a softer end result you might reverse those quantities.
Lastly if you are really unsure, seek out a class in order to learn a little bit more about the basics with pink salt and all of its other companion spices.