A New Look at
SALTS ARTISANAL
From exotic origins to trending flavors, artisanal salts are
enjoying a resurgence as consumers and retailers alike see their culinary and commercial potential.
BY NICOLE POTENZA DENIS T
en years ago, the growing prevalence of unusual shapes and colors brought in from exotic locations around the globe reintroduced consumers to specialty salts. Today, a wide range of shoppers understand that artisanal salts have the ability not only to elevate ordinary food, but also to make extraordinary dishes taste out of this world. "In a time of ingredient-driven cuisine, people are looking for quality ingredients that make their dishes pop.
They are turning to artisan salts, rediscovering something authentic and real that has been overlooked for years," says selmelier Mark Bitterman, author of Salted, A Manifesto on the World's Most Essential Mineral and owner of The Meadow, a specialty shop of salts, chocolates, flowers and bitters with locations in Portland, Ore., and New York. "The resurgence of artisan salts is no longer subtle; it is becoming mind-blowing."
PHOTOGRAPHY BY MARK FERRI; FOOD STYLED BY LESLIE ORLANDINI; PROPS STYLED BY FRAN MATALON-DEGNI Background: The Meadow's Prussia Blue Salt