Blog: Salt of the earth

Catherine Sleep | 8 April 2004

“Sleek, chic and expensive” – can this really be salt we’re talking about? Apparently so. Hitherto humble sodium is following olive oil and flat leaf parsley into the gourmet aisle and you just wouldn’t believe how many designer varieties there are.

Salt may be attracting negative attention from health authorities and labelling advocates, but its star continues to rise among foodies. Word has it that pepper’s next up.

Worth your salt?


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