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    Infuse your own salts

    ROSE PETAL SALT:
    20g red rose petals, 5ml rose essence, 100g Oryx Desert Salt Fine
    Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid, add another 50g salt as it’s a very wet mix. Allow to dry for 2 weeks. Season and enjoy.

    CELERY SALT (OLD-SCHOOL DROOL!):
    60g roughly chopped celery, 100g Oryx Desert Salt Fine
    Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid and add another 50g salt as it’s a very wet mix. Allow to dry for 2 weeks. Season and enjoy.

    FENNEL SALT:
    60g roughly chopped fennel, 100g Oryx Desert Salt Fine
    Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid and add another 50g salt as it’s a very wet mix. Allow to dry for 2 weeks. Season and enjoy.

    CHILLI SALT:
    6 roughly chopped red chillies, 100g Oryx Desert Salt Fine
    Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid and leave to dry for 3 more days. Season and enjoy.

    LEMON SALT:
    Zest of 1 lemon, 100g Oryx Desert Salt Fine
    Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid and leave to dry for 3 more days. Season and enjoy.

     
    THE IODINE DEBATE:
    Table salt became iodised in America in the 1920s as a way to prevent goitre, characterised by swelling of the thyroid. “Iodised salt is no longer necessary. Salt was chosen as the medium because it’s affordable and everyone uses it,” says Nicky Gibbs. However, the problem isn’t with iodine as much as with sodium, counters Andrea du Plessis, Vital Health Foods’ nutritional expert. “Iodine is an essential nutrient for brain development, whereas sodium is just bad. And the irony is that artisanal salts don’t contain less sodium than other salts. I think iodine is actually much maligned. Nonetheless, we do consume more than double the amount of salt than what’s acceptable, mostly due to hidden salts couched in preserved foods. For this reason, I don’t recommend the intake of table salt to obtain iodine, provided seafood, seaweed and kelp products are also consumed. When in doubt, use A.Vogel Herbamare,” adds Nicky.

     

     

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