A moderate sprinkling of salt makes food taste more like itself because it seals in moisture and accentuates the food's flavor. To enhance her dishes, chef and cookbook author Donna Hay uses three flavored salts: lemon salt, which is ideal for fish or chicken; cumin salt, which is perfect for lamb; and chile salt, which complements potatoes or meats. Refrigerated in airtight containers, these salts can be stored indefinitely.
The sea salt Donna uses contains no artificial additives and is a result of the evaporation of seawater, an ancient technique still practiced in certain regions of the world, including Maldon, England. This natural process produces a strong-tasting salt with a flaky texture.