Does anyone know what the hell to do with Eurasian Black Salt?
A few weeks ago I bought a sample shaker of Dave’s Gourmet Salts (that’s a good review of it, but you can buy it here). In case you haven’t heard, gourmet salts are the hot thing right now – using different varities of salt to lend different flavors in cooking can be found in all the gourmet cooking magazines. We’re not just talking about sea salt vs. table salt, it weird stuff like Hawaiian Red Salt, and hand-harvested Fleur de Sel. I’ve tried only 1 or 2 so far, and there is definitely a difference between them.
However, there is one salt in the shaker that goes by the moniker "Eurasian Black Salt" and I don’t know what to do with it! It has a very heavy sulfur smell and taste and I’m having a hard time trying to figure out what it would be good on! If anyone know anything about this, it would be appreciated, since believe it or not, an internet search came up empty!