Sterling Canyon has always been intrigued with salt. Dealing with many beautiful gemstones in necklaces and earrings, rocks if you will, doesn’t make salt sound very exciting. But salt comes in many different varieties and colors. Unlike gemstones, salt or sodium chloride is the only rock humans eat and it comes in a variety of tastes. Much of today’s salt that is used in cooking comes from the La Paz area of Bolivia. Salt used in fine cooking should not be confused with table salt. Different animals entirely. Pictured below is not snow. It is a salt flat in Bolivia.
This is Salar de Uyuni, the world’s largest, starkest salt flats in the world. The salt here is not granular but flaky and floury soft. As told in Smithsonian magazine this month, Bolivian salt has an intense, deep-sea salty flavor finished with only a slight flush of bitterness on the palate. The varieties of salt match that of the variety of cheeses, and we will explore those in our next report.