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Showing posts with label salt. Show all posts
Showing posts with label salt. Show all posts

Thursday, March 9, 2023

Lemon Pepper Garlic Salt

Salt Preserving! There are a host of ways to use salt. I have several ways that I used it, but this recipe is a quick one that only takes an hour or so to complete, start to finish. I decided to infuse salt with citrus and herbs. 


  1. 1 lemon
  2. 2-4 cloves garlic*
  3. 1/4 tsp course black pepper, or more to taste
  4. 1 cup kosher salt

  1. Zest lemon in a bowl. Mix salt in with the lemon.
  2. Juice the lemon and add to the salt. Run the garlic through a garlic press and add it to the salt also. Mix the salt, lemon zest, lemon juice and garlic. Use a fork or your fingers to work the salt as much as possible.
  1. Preheat the oven to 170 degrees. Pour the lemon salt evenly in a shallow oven-proof dish, lined with parchment paper. Place in the oven for about an hour to dry out the salt. (When it's done, it will be rock hard with no moisture left.) Prop the oven door open with a wooden spoon to provide ventilation for proper drying.
  2. Wait for the salt to cool and use a fork, wooden spoon or your fingers to break up salt.
  3. Store the salt in small jars.
*I use 2 large cloves or 4 small, depending on their size and the strength of garlic you desire. Add or subtract the amount you want.







Sunday, February 19, 2017

Salt Cured Egg Yolks

I am participating in a year long Food In Jars Mastery Challenge hosted by Marisa from Food in Jars, and the February challenge was Salt Preserving! There were a host of ways to use salt. I have several ways that I used it, including this method of salt curing egg yolks! Salt curing egg yolks, solidifies and preserved the yolk. There is no definite "shelf" life, but in the recipe/instructions I followed, the author commented that he had some he had stored up to a year. The yolks were still good.

There really isn't a need for a recipe. You just need a container, eggs, salt and cheesecloth. I followed the instructions provided by Hank Shaw of Hunter~Angler~ Gardener~Cook. It is a very simple process. The hardest part is waiting which takes patience, something I am short on sometimes! 

Separate the yolks from the whites.
(Save the whites for another recipe.)
Pour a bed of salt, and nestle the yolk in the salt.

Cover completely with salt, cover loosely
and refrigerate for a week.
I put a lid on the bowl and only sealed one side.

After a week in salt, the yolk is firm,
but still a little sticky.
I brushed the salt off of the yolk, wrapped it in cheesecloth
and hung it from a shelf in the refrigerator.


The second egg is much darker than the first!
I rinsed this one, wrapped it in cheesecloth
and hung it from a shelf in the refrigerator.

I didn't rinse the first cured yolk
before completing the drying process,
so you see some salt in the yolk.

Rich Grated Cured Egg Yolk
I sprinkled some on some buttered toast.
Some suggest sprinkling over pasta like cheese.
Delicious!



Tuesday, February 14, 2017

Lemon Pepper Garlic Salt




I am participating in a year long Food In Jars Mastery Challenge hosted by Marisa from Food in Jars, and the February challenge was Salt Preserving! There were a host of ways to use salt. I have several ways that I used it, but this recipe is the quickie recipe that only takes an hour or so to complete, start to finish. I decided to infuse salt with citrus and herbs. 

  1. 1 lemon
  2. 2-4 cloves garlic*
  3. 1/4 tsp course black pepper, or more to taste
  4. 1 cup kosher salt

  1. Zest lemon in a shallow oven-proof dish.** Mix salt in with the lemon.
  2. Juice the lemon and add to the salt. Run the garlic through a garlic press and add it to the salt also. Mix the salt, lemon zest, lemon juice and garlic. Use a fork or your fingers to work the salt as much as possible.
  1. Preheat the oven to 170 degrees. Place the lemon salt in the oven for about an hour to dry out the salt. (When it's done, it will be rock hard with no moisture left.) Prop the oven door open with a wooden spoon to provide ventilation for proper drying.
  2. Wait for the salt to cool and use a fork, wooden spoon or your fingers to break up salt.
  3. Package up the salt in small jars.
*I use 2 large cloves or 4 small, depending on their size and the strength of garlic you desire. Add or subtract the amount you want.

**Next time, I will use parchment paper to line the dish, since the salt and liquids harden to the bottom of the dish and can be hard to remove.






Friday, September 14, 2012

Okra Chips

If you have ever been to the Farmer's Market in Charleston, SC, you have probably seen a funny looking bag of green fried stuff called Okra Chips. The majority of people that buy a bag, come back for more. They are really like chips... you can't eat just one!


I started out just like I would if I were making regular fried okra. I mixed up the flour, bread crumbs and seasonings in a plastic bag... but I prepared the okra totally different. I tried to remove as much of the seeds as possible...

I cut the tender cooked okra right under the cap (stem end)
 and slit it down through the end.
I turned it and cut it again leaving four dangling 'legs' on each pod.
I then took the knife and scraped out the seeds.

16 oz bag of frozen okra, thawed
1 cup bread crumbs
1 cup flour
2 tsp salt (or to taste)
1/2 tsp cayenne pepper
1/2 tsp garlic powder
Oil for frying

Heat oil to 350 degrees.
Mix the bread crumbs, flour and seasonings in a plastic bag. Place the okra in the bag, in batches. (The okra is pretty slimy at this point and does not require an egg wash.) Seal the bag and shake to coat. Only coat as much as you are frying in one batch. I pulled each pod out by the stem end and shook off the excess coating and even wiped some around in the coating to separate the four strips so they would fry up nice and crisp. Make sure the oil is up to temp before adding okra, or the coating/breading will fall off. Gently place the okra in the oil. Cook until browned and crunchy. Remove from oil and place on paper towels or butcher paper. I used popcorn salt to season since regular salt basically bounces off the crispy coating!



Friday, September 7, 2012

Mock Ribeyes... Cooking with Elliott

I love it when my son decides that he wants to cook something. Let's face it... I love it when my 14 yr old son wants to do anything with me. (Excuse me a moment!) Yes, Elliott! I know that you will be 15 in 2 1/2 months!



Anyway, he said to me the other day, "Mama, I want to cook something!" So we get into the conversation of what to cook and how. He loves to grill, but our grill bit the dust quite a while back and we haven't been able to replace it yet. He decides on steak, but he says, "Mama don't get anything too expensive. I don't want to waste good meat if it doesn't turn out good!" As a Caterer, Cook and Mama that budgets a dollar to death, I was getting a little teary! He's really been paying attention! Good food is too precious to waste! So, I bought us some little chuck-eyes for a few dollars at the grocery store while shopping for the week, and here goes...



He pulled out his ingredients he wanted to use and started opening the steaks. He then turns to me and says, "What? You mean I'm cooking for you, and you are not even going to put it on your website?!?!?! You could at least take a picture and acknowledge that I cooked for you and maybe even say 'thank you' !" (teenage sarcasm) Sooo, I got the camera and started taking pictures. He had me take the picture at the top of the page, saying that he needed a new profile picture anyway!


He decided not to use the tenderizing mallet that I suggested.
Instead, he decided to go with a fork to tenderize and
get the marinade into the meat! Good choice! 

Poking both sides with a fork...

In the bag, he added several shakes of Worcestershire Sauce, a good squirt of ketchup, a little mustard, 3 garlic cloves mashed through the garlic press, a 1/2 tsp of Black Ops Seasoning and some salt. No pepper. He decided that the Black Ops seasoning had enough spice to round it all out!


He added the steaks to the marinade and 
rubbed it in good, letting it sit for a while to soak in.

The final step was to spray the pan with oil and heat the pan.
Once the pan was smoking hot, he quickly
seared the steaks on each side,
to seal in the juices.

Then, they went into the
oven at 400 degree for about 5 minutes.


Chuck-eyes are not the kindest type of meat to work with, but these were GREAT! Elliott had the perfect marinade and the right amount of seasoning... notice he's just like his Mama when it comes to measuring! (And I guessed that the Black Ops was about 1/2 tsp, but we would use more next time. We weren't sure about the heat, but the flavoring is awesome!!! Click on the link above for info on how to get your own Black Ops Seasonings! Or click here BlackOpsFlavor on Facebook and 'like' them on Facebook.

I'm proud of my son for trying new things and trusting his instincts when it comes to the flavors he likes. Even though he says that he doesn't like cooking that much, he shines when he puts his mind to it... I just love having him in the kitchen with me! :-)


Thursday, September 6, 2012

Country-Style Steak

When I'm at home, I fix country-style steak the traditional southern way. I coat it in seasoned flour and fry it in oil until done, then I smother it in gravy, letting it simmer until fork tender. However, when I'm cooking for my Wednesday night crowd at church, time does not permit me to fry every piece of cube steak... 60+ pieces. So, I adapted my recipe to allow me to fix it for them. Some of you may enjoy this as a healthier way to eat country-style steak. I hope you do!



Family pack of cube steak... about 6-8 pieces
Salt, pepper and garlic powder

Family size can of cream of mushroom soup (or 2 regular cans)
Kitchen Bouquet Browning & Seasoning Sauce, about 1 tsp

Sprinkle cube steak with seasonings and place in a 13x9 pan sprayed with oil. Bake at 350 degrees for about 20 minutes or until done. Do not drain. Remove meat and add soup and Kitchen Bouquet. Stir until blended and replace meat to pan. Cover and bake for another 20-30 minutes or until tender. Serve with mashed potatoes, sweet peas and biscuits for a good ole southern dinner.





Lodge Logic Dutch Oven, 5qt. (Google Affiliate Ad)

Monday, July 23, 2012

Zucchini and Cheddar Tartlets

These little vegetable tartlets are so yummy and can be made with almost any veggies you may have on hand. I had yellow squash, so that's what I used!


1 cup zucchini or yellow squash, seeded and grated
1/4 cup grated onion
1/4 cup Italian flavored bread crumbs
1/4 cup Sharp Cheddar Cheese, shredded fine
1 large eggs, beaten
Basil, Garlic Powder, Salt and Pepper, to taste
Basil leaves, for garnish

Preheat oven to 400 degrees. Spray mini muffin pans with cooking oil. Combine ingredients in a bowl and drop by spoonfuls into pans. Pat mixture down. Bake for 15-18 minutes or until golden brown. Pull tartlets from pans with the edge of a knife. If stuck, run a knife around the edges and they should pop right out. Arrange on a plate and sprinkle with basil leaves.
Makes 12 mini tarts.





Monday, April 30, 2012

Fresh Herb Salt


1/2 cup packed fresh herb leaves (I used basil)
1/2 cup course sea salt
1 cup regular sea salt, or a flaky kosher salt

Wash and dry your fresh herbs. Remove stems and place in a processor. No need for chopping. Add a 1/2 cup of very course sea salt. This will help to chopped the basil very fine. Chop until it all is the size of regular sea salt or kosher salt. Add the cup of kosher salt and continue to process for a few seconds, until it is all incorporated. Spread the mixture out on a flat dish or pan and left dry out of a couple of hours. If you live out in the country like I do... It might be a good idea to sit the pan in a cooled oven (Do not turn the oven on!) so it doesn't attrack any bugs (flies, gnats, "no-see-ems" as my Dad calls them, etc).

Ingredients makes about 1 1/2 cups.

Friday, April 6, 2012

The Kosher Kitchen


Have you ever thought about the meaning of eating Kosher Meals... If you were (or are) Jewish, there are strict rules that you must follow to eat Kosher. For example, meat and dairy never mix... that means you never have had a cheeseburger or a pepperoni pizza!


What is Kosher?
Kosher is a Hebrew word meaning "fit" or "proper". The kosher diet or way of living was a divine diet assigned by God over 3000 years ago. A lot of the kosher ways may not make sense, but God commanded it. It is all about spirituality and following God's commandments.


Kosher Basics
  • The meat, milk and eggs of certain species of animal are permitted for consumption, while others are forbidden. In addition, a series of laws govern how the animal should be killed and which parts of the animal can be eaten. 
  • Meat and milk are never combined. Separate utensils are used for each, and a waiting period is observed between eating them.The wait is usually 1-3 hours, but most wait 6 hours to be on the 'safe-side'. 
  • Fruits, vegetables and grains are basically always kosher, but must be insect free. Wine or grape juice, however, must be certified kosher. 
  • Since even a small trace of a non-kosher substance can render a food not kosher, all processed foods and eating establishments require certification by a reliable rabbi or kashrut supervision agency.
The Kosher Kitchen
It's not enough to buy only kosher food. The kitchen, too, must be "kosher," meaning that all cooking utensils and food preparation surfaces are used exclusively for kosher food, and that separate stoves, sinks, dishwashers, pots, cutlery, utensils, dishes, counter surfaces and table coverings are used for meat and dairy. Labels help to keep the sets separate. Parve is dedicated to foods and other kitchen materials neither meat or dairy.
Which Animals Are Kosher?
● A land animal is kosher if it has spilt hooves and chews its cud. It must have both kosher signs. Examples: cows, sheep, goats and deer are kosher, while pigs, rabbits, squirrels, bears, dogs, cats, camels and horses are not.

● Fowl: The Torah lists 24 non-kosher bird species -- basically all predatory and scavenger birds with grasping claws, such as eagles and hawks. Examples of kosher birds are the domestic species of chickens, ducks, geese, turkeys and pigeons.

● Fish & Seafood: A water creature is kosher only if it has fins and scales. Examples: salmon, tuna, pike, flounder, carp and herring are kosher, while catfish, sturgeon, swordfish, lobster, shellfish, crabs and all water mammals are not.

● All reptiles, amphibians, worms and insects -- with the exception of four types of locust -- are not kosher animals.

Milk & Eggs
A rule of thumb cited by the Talmud is: What comes from a kosher animal is kosher; what comes from a non-kosher animal is not kosher. Thus, only milk of kosher mammals is kosher. 


The same applies to eggs: only eggs laid by kosher birds are kosher. In addition, all eggs should be carefully examined before use to ensure that they are free of blood spots.

Honey is not considered an "animal product," so honey is kosher though bees are not.


Separating Meat and Dairy
Meat and milk are never combined. Separate utensils are used for each, and a waiting period is observed between eating them. 
The wait is usually 1-3 hours, but most wait 6 hours to be on the 'safe-side'. 

Kosher foods are thus divided into three categories:



  1. Meat includes the meat or bones of mammals and fowl, soups or gravies made with them, and any food containing even a small quantity of the above.
  2. Dairy includes the milk of any kosher animal, all milk products made with it (cream, butter, cheese, etc.), and any food containing even a small quantity of the above.
  3. Pareve foods are neither "meat" nor "dairy." Eggs are pareve, as are all fruits, vegetables and grains. Pareve foods can be mixed with and eaten together with either meat or dairy.
Shechitah
Determining that an animal is of a kosher species is just the first step. Further laws govern how the animal should be killed and which parts of it can be eaten.

Kosher mammals and birds are slaughtered by a special procedure called shechitah, in which the animal's throat is quickly, precisely and painlessly cut with a sharp, perfectly smooth knife (called a chalaf) by a shochet -- a highly trained, Torah-observant and God-fearing individual.
Fish do not require shechitah.

Inspection & Nikur
After the slaughtering, the internal organs of cattle and fowl are examined for potentially fatal diseases or injuries, such as adhesions in the lungs or holes in the stomach. The occurrence of any one of dozens of these defects renders the entire animal not kosher.

Nikur ("deveining") involves removing certain forbidden veins and fats from cattle. They are extremely prevalent in the hindquarters, and due to the complexity involved in their removal, this part of the animal is generally not sold as kosher.

Removing the Blood 

The blood of mammals and fowl is utterly forbidden for consumption by the Torah. Within 72 hours of slaughtering, all extractable blood is drained from the meat by a special soaking and salting process. (Today, most kosher meat is sold with the blood already removed.)

The liver, which has an especially high blood content, requires a special broiling process before it can be eaten.

Eggs are carefully examined before use to ensure that they are free of blood spots.

Fruits, Vegetables & Grains

Fruits, vegetables and grains are basically always kosher, but they must be insect free.
Wine or grape juice, however, must be certified kosher. (Because wine was used in the sacred service in the Holy Temple -- and because it can be defiled through its use in pagan rites -- Torah law requires that only wine produced by Torah-observant Jews be used.)

Produce grown in the Land of Israel has special kashrut requirements. "Tithes" must be separated before it can be eaten, fruit from the first three years following a tree's planting is unfit for consumption, and special laws govern the produce of the sabbatical year.

The 1/60th Rule
 Even a small trace of a non-kosher substance -- as little as 1/60th (1.66 percent) of the food's volume, and in certain cases, even less than that -- will render an otherwise kosher food not kosher. By the same token, utensils that come in contact with hot food will absorb its "taste" and subsequently impart it to other food.

For example, a loaf of bread baked in a pan smeared with shortening that contains a small percentage of lard, fruit juice pasteurized in the same machinery as non-kosher milk, or a vegetarian dish prepared in a restaurant kitchen with the same utensils in which a non-kosher dish was cooked earlier -- these would all be regarded as non-kosher if the proportion is greater than the permissible percentage.

It is for this reason that separate utensils are used for meat and milk, and that a reliable kosher certification is needed for foods processed or prepared outside the home.

Pareve
 Foods that are neither meat nor dairy are called pareve. This means that they contain no meat or dairy derivatives, and have not been cooked or mixed with any meat or dairy foods.

Eggs, fish, fruit, vegetables, grains, and juices in their natural, unprocessed state are common pareve foods. Other pareve foods include pasta, soft drinks, coffee and tea, and many types of candy and snacks. Products that have been processed in any way should be bought only if they bear reliable kosher certification.

Although pareve foods present fewer kashrut complexities than either meat or dairy foods, certain points must be kept in mind:


Pareve foods may lose their pareve status if processed on dairy equipment or when additives are used. The label may give no indication of this processing. 


Chocolate, cookies and other snacks should not be used with meat or meaty foods unless they are certified pareve.


Certain fruits, vegetables and grains must be checked for the presence of small insects and larvae.


Eggs must be checked for the presence of blood spots.


Blessings
A blessing is recited before and after eating, and the hands are ritually washed before partaking of bread. Food is accorded proper respect, and "one's table is similar to the Altar in the Holy Temple" -- for eating, too, is a way of serving God.

Different blessings are recited before eating different types of food. The blessing before the meal is
 "Blessed art Thou, our Lord our God, King of the Universe, by Whose word, All things existed.


All other blessings begin with the words, "Blessed art Thou, our Lord our God, King of the Universe...." We then continue:

For bread: "... who brings forth bread from the earth." (In addition, meals including bread are preceded with the ritual washing of the hands and the blessing "....who sanctified us with His commandments, and commanded us regarding the washing of the hands.")

For other foods made with grain: "....who creates types of food."

For wine: "....who creates the fruit of the vine."

For fruit: "....who creates the fruit of the tree."

For vegetables: "....who creates the fruit of the ground."

For everything else: "....by whose word everything came into being.
"


OK... Now for the recipe!

Chicken Soup with Kneidlach

Or for y'all Southern Folk... Chicken and Dumplin's
... told ya I'd find a Southern Twist!!!

3# chicken
6 cups water
2 medium onions-chopped
6 stalks of celery-chopped
4 large carrots-chopped
1 pinch or paprika
1 bunch of parsley-chopped
salt and pepper, to taste

KNEIDLACH:

1 1/2 cup matzo flour
1 cup cold water
3 eggs

Immerse chicken in boiling water and simmer,covered for 1 hour. Add remaining ingredients and continue simmering for 45 minutes. Remove chicken and cool so you can handle. Remove bones and shred the meat.
Return as much meat as you like to the pot and refrigerate over night.

While chicken is cooking make kneidlach.

Knead all ingredients to a smooth dough. Cover and refrigerate over night.

The next day, bring 1 gallon of salted water to a boil, roll dough into balls the size of ping pong balls and cook in the boiling water... Skim off fat from cooked chicken and heat up to serving temperature, add kneidlach and serve....

Click on this link to find out how to set up a Kosher Kitchen.


Click on this link to view a class taught by a Rabbi all about what it means to follow the Kosher Diet for the Soul.



Saturday, March 24, 2012

Reviving Crystallized Honey

If you keep pasteurized honey stored in a moisture-tight container, it can be safely stored at room temp for about two years. Honey might become cloudy or crystallized, but that doesn't mean it has gone bad. There is an easy way to reverse this. Place the opened jar of honey in a saucepan filled with about an inch of water. Place over low heat and stir until the crystals melt. You can also heat the jar in the microwave (make sure the metal lid and ring are removed!) in 10 minute intervals, stirring in-between, until it melts.




Whipped Honey Butter

8 T Butter, at room temp

1 T Honey
Pinch salt


Using a stand mixer with the whisk attachment, whip butter on medium speed until smooth, about 30 seconds. Add honey and salt, and whip until combined. Increase speed to high and whip until very light and fluffy, about 2 minutes, scraping down the sides as you go.







Thursday, February 23, 2012

Buttermilk Dressing


  • With this recipe, you don't need to go out and buy a $3 bottle of buttermilk to get the great flavor of buttermilk dressing. Use the old substitution of whole milk and lemon... Things we usually have on hand anyway!



  • 1 cup whole Milk
  • Zest and juice of 1/2 Lemon
  • 5 tablespoons Mayonnaise
  • 1/2 small Shallot, finely minced
  • 11/2 teaspoons House Seasoning*

  • 1 bunch Romaine Hearts, sliced
  • 1 bunch Watercress, trimmed
  • 1 bunch Radishes, thinly sliced
  • Seasoned Croutons

  • In a medium bowl, whisk together milk and lemon juice; let stand until milk thickens, about 5 minutes. Add lemon zest, mayonnaise, shallots, and house seasoning. Whisk to combine, cover and refrigerate until ready to use.
  • Place romaine, watercress and radishes in a large bowl. Add dressing and toss to combine; cover and refrigerate until ready to use. Top with Croutons and Parmesan Cheese, if desired.



*House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder


Mix together and pour in a shaker.





Monday, August 30, 2010

Salt History

Salt is so simple and plentiful that we almost take it for granted.

In chemical terms, salt is the combination of a sodium ion with a chloride ion, making it one of the most basic molecules on earth. It's also one of the most plentiful: it has been estimated that salt deposits under the state of Kansas alone could supply the entire world's salt needs for the next 250,000 years.

But salt is also an essential element. Life itself would be impossible without it, since the human body requires salt in order to function properly. The concentration of sodium ions in the blood is directly related to the regulation of safe body fluid levels.

And while we're all familiar with the many uses of salt in cooking, we may not be aware that salt is used in some 14,000 commercial applications. From manufacturing pulp and paper to setting dyes in textiles and fabric, from producing soaps and detergents to making our roads safe in winter, salt plays an essential role in our daily lives.

Salt has a long and influential role in world history. From the dawn of civilization, salt has been a key factor in economic, religious, social and political development. In every part of the world, salt has been the subject of superstition, folklore, and warfare, it has even been used as currency.

Economics

As a precious and portable commodity, salt has long been a cornerstone of economies throughout history. In fact, researcher M.R. Bloch conjectured that civilization began along the edges of the desert because of the natural surface deposits of salt found there. Bloch also believed that the first war - likely fought near the ancient city of Essalt on the Jordan River - could have been fought over the city's precious salt supplies.

In 2200 BC, the Chinese emperor Hsia Yu levied one of the first known taxes. He taxed salt. In Tibet, Marco Polo noted that tiny cakes of salt were pressed with images of the Grand Khan and used as coins. Salt is still used as money among the nomads of Ethiopia's Danakil Plains.

Greek slave traders often bartered salt for slaves, giving rise to the expression that someone was "not worth his salt." Roman legionnaires were paid in salt - a salarium, the Latin origin of the word "salary."

Merchants in 12th-Century Timbuktu - the gateway to the Sahara Desert and the seat of scholars - valued salt as highly as books and gold.

In France, Charles of Anjou levied the "gabelle," a salt tax, in 1259 to finance his conquest of the Kingdom of Naples. Outrage over the gabelle fueled the French Revolution. Though the revolutionaries eliminated the tax shortly after Louis XIV fell, the Republic of France reestablished the gabelle in the early 19th Century; only in 1946 was it removed from the books.

The Erie Canal, an engineering marvel that connected the Great Lakes to New York's Hudson River in 1825, was called "the ditch that salt built." Salt tax revenues paid for half the cost of construction of the canal.

The British monarchy supported itself with high salt taxes, leading to a bustling black market for the white crystal. In 1785, the earl of Dundonald wrote that every year in England, 10,000 people were arrested for salt smuggling. Protesting British rule in 1930, Mahatma Gandhi led a 200-mile march to the Arabian Ocean to collect untaxed salt for India's poor.

Religion

Salt has long held an important place in religion and culture. Greek worshippers consecrated salt in their rituals. Jewish Temple offerings included salt; on the Sabbath, Jews still dip their bread in salt as a remembrance of those sacrifices. In the Old Testament, Lot's wife was turned into a pillar of salt. Author Sallie Tisdale notes that salt is as free as the water suspending it when it's dissolved, and as immutable as stone when it's dry - a fitting duality for Lot's wife, who overlooks Sodom to this day.

Covenants in both the Old and New Testaments were often sealed with salt: the origin of the word "salvation." In the Catholic Church, salt is or has been used in a variety of purifying rituals. In fact, until Vatican II, a small taste of salt was placed on a baby's lip at his or her baptism. Jesus called his disciples "the Salt of the Earth." In Leonardo DaVinci's famous painting, "The Last Supper," Judas Escariot has just spilled a bowl of salt - a portent of evil and bad luck. To this day, the tradition endures that someone who spills salt should throw a pinch over his left shoulder to ward off any devils that may be lurking behind.

In Buddhist tradition, salt repels evil spirits. That's why it's customary to throw salt over your shoulder before entering your house after a funeral: it scares off any evil spirits that may be clinging to your back.

Shinto religion also uses salt to purify an area. Before sumo wrestlers enter the ring for a match - which is actually an elaborate Shinto rite - a handful of salt is thrown into the center to drive off malevolent spirits.

In the Southwest, the Pueblo worship the Salt Mother. Other native tribes had

significant restrictions on who was permitted to eat salt. Hopi legend holds that the angry Warrior Twins punished mankind by placing valuable salt deposits far from civilization, requiring hard work and bravery to harvest the precious mineral.

In 1933, the Dalai Lama was buried sitting up in a bed of salt.

Today, a gift of salt endures in India as a potent symbol of good luck and a reference to Mahatma Gandhi's liberation of India, which included a symbolic walk to the sea to gather tax-free salt for the nation's poor.

Warfare

The effects of salt deficiency are highlighted in times of war, when human bodies and national economies are strained to their limits.

Thousands of Napoleon's troops died during the French retreat from Moscow due to inadequate wound healing and lowered resistance to disease - the results of salt deficiency.

Salt production facilities in Saltville, Va., Virginia's Kanawha Valley and Avery Island, Louisiana, were early targets of the Union Army. The North fought for 36 hours to capture Saltville, Va., where the salt works were considered crucial to the Rebel army - so crucial that Confederate President Jefferson Davis offered to waive military service to anyone willing to tend coastal salt kettles to supply the South's war effort. In addition to dietary salt, the Confederacy needed the precious mineral to tan leather, dye cloth for uniforms and preserve meat.