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NaCl — Sodium Chloride: a white, crystalline substance with a characteristic taste.
- That which purifies, preserves, or corrects
- That which gives a tang or piquancy to anything
- Sharp, pungent humor or wit
- A veteran sailor; ‘an old salt’
- Taste, relish, smack
- To give artificial value to; specifically a) to alter books, prices etc b) to scatter minerals or ores in a mine to deceive perspective buyers etc.
- To give salt water to drink: a way of initiating formerly existing in English universities
- Covenant of salt: a covenant or compact entered into at a sacrificial ceremony in which salt was used as a necessary element
- Not worth one’s salt; not worth one’s wages, sustenance etc.
- Salt of the earth; any person or persons regarded as the finest noblest, etc
- Salt of Venus; in old chemistry, copper sulfate
- With a grain of salt (Latinized cum grano salis) with allowance or reserve; skeptically.
Salvation, Salzburg, Salaam, Salary, Salad, Salami, Sale, Salute, Salvage, Salve.
-Webster’s Dictionary Unabridged Edition
This last year salt seems to have kept popping up trying to grab my attention and finally it has. Now that I have sat down and done the research it is astonishing to me that it has taken this long for me to actually pay attention to this ingredient that I carelessly sprinkle into every dish, every day. Being a chef I have used Maldon salt, Celtic sea salt, smoked salt, kosher salt, rock salt, black salt, Hawaiian red salt, common, iodized salt and most recently Himalayan crystal salt. Perhaps more than an average amount of salt has passed through my hands and yet I have still not given it a second thought. It becomes even more surprising that salt has remained in my sub-consciousness, given my passion for researching into health and nutrition.
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