Salt is our most important flavor. It is the most ubiquitous seasoning; no food is arguably good without it. It is such a common occurrence to experience it that we forget — or maybe don’t care — about how it comes to be, from the earth to our tongues.
Before it became a staple on every table, salt was considered to be a prized mineral during the ancient times. In Ancient Rome, salt was worth its weight in gold, and was sometimes used to pay their legions. Salt became important to trading, and was transported in huge quantities by ship. Its importance sometimes led nations to enter wars; and apart from being used to enhance the flavor of food, salt is also used in certain religious ceremonies.
To understand its significance, one must learn the process of salt-making. The mineral is gathered in two ways: either by mining it to get halite or rock salt, or by evaporating large quantities of sea water. Either way, the process of procuring salt is long and arduous: while industrial processes have become more efficient, the traditional way — which farmers still use today — requires patience.
Zambales Sea Salt
BGC, Taguig City