Meet Maldon Sea Salt. This is the product that inspired me to start this column. This is my crack.
No joke, it's like MSG-- except it's au naturale. I sprinkle it on everything. Eggs, vegetables, meats... EVERYTHING. Not while cooking, but at the very end, when a dish needs some umph.
I taste subtle hints of konbu (seaweed). It's the epitome of umami!
From Essex, England, Maldon is well-loved and used by chefs from all over the world. They've been around for over 200 years! My old boss in NYC bought me a box for Christmas in 2005, and I haven't been able to quit it since.
CRACK SPRINKLES, YAY!
Here's a great article in Slate from 2005, outlining the differences in salt variations, and some salt-offs, where Maldon comes out on top in three out of four categories.
I'm also a fan of the Camargue Fleur de Sel, but it's a bit harder to find. Is anyone going to Europe any time soon? Can you bring me back a container? It's so much cheaper over there.
All this to say that salt is mucho importante. I'm not too privy to all the different varieties out there (Himalayan, pink, blah blah), but this is the stuff that MSG strives to be.
This box is a bit pricey, at $10, but it's worth every penny. Invest in UmamiCrack!