Should I Use These Flavored Yet Bitter Salts? Good Questions

Q: My sister recently brought me back a set of 5 different flavored salts from France. I almost used the lemon-lime flavored one the other night, but went in for a taste test first. Every one of the salts had a very bitter, unpleasant taste, and I was wondering if this is normal? Perhaps the salts are only good once they are added to food? I am also unsure of all the flavors, but I know there is a lemon-lime one and a lavender one.

I am hesitant to use them on foods and risk ruining a meal, but I also don't want to miss out on something.

Sent by Melanie

Editor: Melanie, well, on the one hand, we say go with your gut. If the salt doesn't taste good, then don't use it! On the other hand, flavored salts often do have a sharp, intense taste that is meant to be spread out and softened by the other flavors in a dish.

Readers, do you have any advice for Melanie?

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(Image: Faith Durand)

Comments (10)

Well, firstly are you sure they're FLAVORED and not SCENTED? Might be bath salts? Dunno.

not that it helps with Melanie's question, but on the same note: do the flavored/fancy salts add a flavor you cannot add with the actual ingredient itself? i.e. instead of using lavender salt, would using regular salt and some lavender flowers do the same thing?

My apologies, if I am way off base. But are you sure they are not bath salts containing magnesium sulfate (Epsom salt)? Which has a bitter taste.

Why don't you try it with a little bit of food, so you can be sure? If it still tastes bad, you can throw it away without feeling guilty.

I did a quick search online for you, and those are definitely FOOD salts and not bath salts.
You may try asking a wholesaler such as www.thegirlandthefig.com to describe how the salts should smell and taste when they are fresh?

@rigivizz - I don't think the attached photo is of the actual salts the LW owns. I think that is a stock pic, or from another post.

Well then, that photo isn't much help in answering the question is it? :-) Thanks hmr! (And here I was feeling bad that these French salts were actually from California!)

Perhaps Melanie can borrow my method of doing a search for the brand of her salts and asking the manufacturer or a wholesaler?

I would use some of the salts in question in the water of a small batch of plain pasta or white rice. The resulting cooked pasta or rice should grab any flavors that may be imparted and will be pretty telling of wha to to expect from the salt.

@rigivizz - If they were French salts by way of California, would that make them nouveau fusion salts? ;) Maybe you've stumbled on the next big foodie obsession.