Why do I crave salt?  From time to time, everyone experiences cravings.  Cravings can be influenced by culture, by the seasons, by your particular taste buds. A craving may signal a certain nutritional inadequacy or deficiency.  My cravings typically tend towards savory foods, and I often crave salt.  But why?  Why do we crave salt?  There is a biological theory, but I have another theory too.

Intense salt cravings can be a symptom of an underlying medical condition such as an adrenal insufficiency.  Salt cravings can also mean your body is lacking something that it thinks it can get from salt, such as certain minerals that are found in salt.  But wait, there are minerals in salt?  Well that depends on the kind of salt.  Regular table salt has been processed to remove its natural minerals.  Therefore, if you are craving minerals, processed salt will not fulfill what the body desires.  Don’t worry, we’ve got you covered.  Beyond the Shaker Pure Foundation Salts such as Himalayan Pink and Murray River contain naturally occurring minerals that the body associates with salt.

I have yet another theory why we crave salt.  Because it makes our food delicious!  Many of us live in a bland, underseasoned world.  What we crave perhaps isn’t salt, but rather the bright, vibrant flavors that come alive to us when salt is used properly.  What we crave is chicken that tastes like chicken.  We want chicken that was raised on a farm, eating grass and seeds and bugs.  A chicken that is not only cooked properly but seasoned well to highlight its juiciness.  Salt is the light that illuminates those flavors.  Simple Fleur de Sel is enough, or you can elevate it to the next level with Hickory Maple or Chanterelle Vanilla.  What we crave is a tomato.  Not a mealy, watery red vegetable from the grocery store, but a beautiful, meaty, sun-ripened tomato that was grown in natural soil and raised with water and sunlight.  A tomato that has been seasoned with Murray River or Herb Garden Blend, perhaps splashed with a little aged balsamic vinegar.

Our cravings are a signal, a mental response to the bodies needs or desires.  Sometimes, they are biological.  But often they are more primitive.  The need, in fact the hunger, for something more, something better, something to satisfy both the palate and the soul.  Salt soothes the craving and nourishes the body.

Last night we had dinner at one of my favorite restaurants in the Traverse City area – Trattoria Stella, and the star appetizer (and perhaps the overall favorite of the evening), were these perfectly seared bay scallops. Prior to them being devoured by the hungry diners, I snapped a picture of them with my iPhone. Putting aside that the camera on the phone really does not do these delectable little morsels justice, hopefully the incredible seared tops of each scallop can be seen.

The trick, to the flavor and marvelous color was apparent from the first bite – salt. Specifically, my guess was the use of a mineral rich flake salt, like our Sel Gris, and then searing on one side with lots of butter. What we all enjoyed the most was the salty crust that formed on the seared top of the scallop. The trend in cooking scallops seems to be to undercook them, which most likely stems from a fear of overcooking them into rubbery little pucks.

However, the chef found absolutely the ideal sear – a delicate crispy crust of salty-buttery goodness. When we cook scallops at home, we usually flip them over halfway through the cooking process, but that is more a reflection of our amateur chef status than the ideal cook method. The scallops at Stella’s restaurant were only seared on one side, which really made for the ideal crust.

We have tried, with our Salt Chef, using the Truffle Wet Salt and the Chanterelle Vanilla on seared scallops with tremendous success. The flavor profiles of these salts matches well with the briny seafood taste. In terms of usage, we found that the the Truffle Wet can be applied prior to searing the scallops, but the Chanterelle Vanilla is better as a finishing salt added to the tops of the scallops just prior to serving. Either way, we encourage everyone to give scallops a shot in your own kitchen – since they really are not that hard to prepare, especially when you use the right salts!