There is a newbie in the salt aisle, so pay attention everyone. A plant-based salt substitute from Baja California that you should get to know is called Green Salt. The sodium content of this green salt is lower than that of conventional salt, which is why it is named green salt in addition to being green in colour. Does it actually make you feel better though? Let’s examine Green Salt in detail, including what it is, how it's created, and whether it actually represents a healthier option. Additionally, we'll explain how to use it.
What Is Green Salt?
In order to make Green Salt, Salicornia must be dehydrated and ground into a powder. The Salicornia plant is a halophyte, which means that it can grow in salty environments. Along with numerous other names, it is sometimes referred to as pickleweed, glasswort, hamcho, samphire, and—possibly most frequently—as sea beans or sea asparagus. It grows naturally in salty estuaries and marshes all over the world. Salicornia has been grown and consumed for generations in Europe and Asia, particularly in Korea. Despite this, it is not very widely recognised in the United States outside of upscale cocktail lounges and fine-dining establishments. Because of its succulent, crunchy texture, salty flavour, and nutrient profile, it is typically consumed raw, cooked, or pickled.
Flavour
Green Salt has a savoury and salty flavour. It has an umami flavour that some people associate with fish. The presence of chlorophyl is what gives it its green hue.
Uses
The producers of Green Salt claim that it can be used in place of ordinary salt in both baking and cooking. To attain the same level of saltiness in your meal, you might need to use twice as much green salt as conventional salt due to its lower sodium content.
Although Green Salt can be used interchangeably with ordinary salt, Rick Mindermann, the director of Corti Brothers, one of California's most well-known gourmet shops, suggests using it primarily as a finishing salt. This is due to the fact that anything cooked with green salt may become slightly green, and the salt may not entirely dissolve depending on the food you're creating. Mindermann likes to sprinkle green salt on top of rice, which is one of his favourite uses for it.
Health Benefits
As opposed to ordinary salts like kosher and sea salts, which contain 40% sodium by weight, green salt has 50% less sodium. So, using green salt in place of ordinary salt may be better for you if maintaining a low-sodium eating pattern is important to you. (If you have any underlying medical concerns, see your doctor before integrating green salt into your diet).