It's all about balance

Salts

• Kosher Salt

  Kosher salt has larger and coarser grains compared to table salt. It covers more surface area and it seasons anything evenly and with control. It even feels good to season a meat with Kosher as it gives much more control because of the way salt is in direct contact in between your fingers.

• Table Salt

  I generally use table salt to salt my Pasta water, to put it in curries and in dishes where precise salt portioning and salt control is not necessary or important.

  
  

• Fleur de Sel

  This clunky yet flowery salt has much more complex flavours than the above mentioned types. I use it to garnish and finish dishes which have complex flavour profiles such as a any Salad with a Balsamic reduction or a Greek Salad with a side of Bread Toast and a Honey Chilli Butter Spread on top of it. Sometimes, I use it for finishing a freshly made thick bowl of Tomato Soup with a side of Braised Vegetables.

  Although the flavour of this particular type of salt is extremely tasty when used in right combinations and on the right dishes, it is extremely expensive and one can use it only for special occasions.

Ummmm...ami

The most complex flavour which is hard to explain, yet one of the basic flavours while judging a food palette is the umami. One can find this flavour profile in foods like cheese, mushrooms, MSG, tomatoes, beer and so on.