THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Hawaiian Pink Sea Salt
It may seem like a detail, but many local chefs say the right salt is an indispensable component of cooking. (Dominic Chavez/Globe Staff) Dominic Chavez/Globe Staff

Salts of the earth

For the last century, chefs favored a clean, uniform flavor enhancer. Now, a host of specialty crystals allow them to match ingredients to particular dishes.

By Emily Shartin
Globe Correspondent / September 27, 2006

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Look at the salts on chef Gabriel Bremer's tray and you might have trouble believing they have anything in common with the tiny white crystals in the shaker on your table. (Full article: 1189 words)

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