Salt

[pt_tangles]

In thinking of the circle mixture, I found myself wondering about salt. Sea salt and earth salt have different properties, don't they? Do they cross over in certain respects, or would it be more like Kitchen Sage and White Sage where the only real similarity is the name? Or is it a question of personal correspondences?

--Phae

Comments

[sine-silverwing.livejournal.com]

Salt that is currently mined (I assume that's what you mean by "earth salt"?) was once sea salt. My understanding is that ALL salt is sea salt; it's only a question of how long it's been since it was wet. So I don't see any way or any reason to distinguish between them in magic or ritual. But YMMV, of course.

As far as that goes, salt mined from under the Mediterranean (if there is anyone doing such mining--unlikely and expensive) would be the most primordial... the Med floats on top of several miles of salt left behind by the evaporation of older seas.

Same might apply to Avery Island Louisiana... it's an upthrust of nearly pure ancient salt that pushes up through the modern earth. The owners of the authentic Tabasco company claim that's why their product can't be reproduced anywhere else: the local hot peppers are too unique, and the salt allegedly has a flavor all its own.

[pjvj.livejournal.com]

>>>The owners of the authentic Tabasco company claim that's why their product can't be reproduced anywhere else: the local hot peppers are too unique, and the salt allegedly has a flavor all its own.<<<

Fascinating. Thank you for that tidbit.

[sine-silverwing.livejournal.com]

:) I watch Food TV when Court TV is showing fiction. The oddest stuff shows up there...

[pt_tangles]

I had no idea that earth salt came from the ocean too, though, I suppose it makes sense. I read an essay written by a friend of mine not too long ago, and that was also on my mind when I started thinking about 'kinds' of salt.

http://www.members.shaw.ca/alwaysinthekitchen/frontburner.html

I haven't really gotten my hands on a wide collection of salts, yet. But I am interested in seeing how many varieties I can find. A lot of folks buy dead sea salt, and I am interested to see if it is any different than regular sea salt (which is what I currently use).

--Phae

[sine-silverwing.livejournal.com]

http://www.saltworks.us/salt_info/si_gourmet_reference.asp

[pt_tangles]

That was a cool site! Thanks for the link ;)

--Phae