But really we should be thinking about it - when used correctly it can bring out the true flavour of ingredients.
Salt shouldn't be consigned to be that white granular substance we buy in bulk - salt comes in many forms, each with their own unique characteristics. As a example of this, I thought I'd look at three interesting salts.
At the top is a French classic
Fleur de Sel de Guérande - hand collected in the salt marches of Guérande, this is naturally white and is not washed or crushed.
It is best used as a finishing salt - sprinkled at the end of cooking, over salads or added at the table. If making salted caramel then this would be the salt of choice.
The next salt is a local product - Murray River Salt Flakes
Its distinctive colouring, a pale pink-peach, is due to carotene which is released by river algae. This product has an extra benefit in that it helps in the fight against the growing salinity of the Murray river basin. Just like Fleur de Sel, this is an excellent finishing salt. As the flakes are quick to dissolve they can also be used when baking and roasting.
The final salt comes from Cyprus - natural Volcanic Sea Salt Flakes
This salt sourced from the Mediterranean Sea is sun-dried in large pyramids and then mixed with activated charcoal. The crystals are quite delicate in nature and are also best used as a finishing salt.