as are fine wines. They tease our senses and lift our palates to new heights.
This isn’t the salt and pepper that was on our family dinner table growing up.
The big decision use to be whether to serve red wine with meats or white wine with fish.
Now it could be red salt with meat or white pepper with fish. Do I want a smokier flavor or a more earthy taste. It’s not only flavor any more it is also texture. Certain salts don’t dissolve as quickly and leave a crunch others are flaked and melt instantly.
I like to put a little bit of coarse salt around the edges of my focaccia before baking. The soft dough and the crunchy salt are a nice combination.
Have fun, experiment the choices and combinations are endless.
Here are a few resources for your salt and pepper pleasure: