Lydia from the company “Auntie Arwen’s” will talk about the wide variety of salts, their purposes, history, mining, and cooking on Tuesday, Feb. 3 at 6 p.m. at the Plainville Public Library, 56 East Main St. She will bring many samples from around the world for tasting. Foodies are welcome. Some of the different varieties are: Cyprus Black Flake Salt: Four-sided pyramidal flakes due to the speed of crystallization. Nice and crunchy, great as a decorative salt on a tomato-mozzarella salad plate. Bali Smoked Sea Salt: the Balinese split a coconut palm, scoop out the inside so it looks like two dug out canoes, and then ladle seawater into it for solar evaporation. After the salt is harvested and dried, it’s smoked over Kaffir lime leaves and coconut. Korean Roasted Bamboo Salt: In Korea, superfine sea salt and bamboo shoots are put inside clay jugs, which are then fired in a kiln. Little black specks are what’s left of the bamboo. Trapani Sicilian Sea Salt: Harvested the same way that the Romans did it. The free program does not require registration. Call the library for details at (860)793-1446.
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