Salt with Skill: What You Didn’t Know about Salt

Sebastian Cole wrote, “Because we cannot scrub our inner body we need to learn a few skills to help cleanse our tissues, organs, and mind. This is the art of Ayurveda.” Whether you are new to the art and science of Ayurveda, or a seasoned veteran, there is always something new to discover. Continuing on the journey toward uncovering the six tastes in Ayurveda—sweet, bitter, astringent, sour, and pungent—it is now salty’s turn. The elements play a crucial role in dosha balance and vitality.

Salty: Earth and Fire

The salty taste can be found in the following:

• Table salt
• Soy sauce
• Seaweed
• Himalayan salt
• Miso
• Celery

The primary elements present in the salty flavor are earth and fire, only found in minerals and plant life. The salty taste is grounding and calming for an individual. Naturally, this relaxed energy lowers excessive Vata energy. Solidity and structure are also benefits of salty foods, increasing Kapha and Pitta energies. Salt increases our internal water supply and assists in raising body heat. Vipak, or the post digestive taste of salty, is sweet.

Struggling to stay centered (Vata)? Feeling cold and lifeless (low Pitta)? Incorporate natural salty flavors into your diet!

Consuming too much salty food may negatively impact the blood, cause frustration (Pitta), and lethargy (Kapha). So be sure to find the perfect balance of tastes to elevate your health and wellness.

Salty Foods Are Best For: Vata Types

Kapha types can disturb their balance by over-consumption of salt, so too much salt should be avoided.

Experience the salty flavor with this simple and delicious celery salt recipe:

Homemade Celery Salt

Makes about 1 cup salt

• About 1/2 cup fresh celery leaves, picked from stalks
• 1/2 cup pink Himalayan sea salt (or other salts)

If using an oven, preheat your oven to 350 degrees. Pick and rinse the leaves from your fresh celery, thoroughly patting them dry. Dry celery leaves will prevent them from steaming. After gathering your celery leaves, place them on a lined baking sheet and bake until dehydrated and just browned (about 5-7 minutes). After cooling completely, crush the celery leaves and combine with the salt, stirring and shaking.

Use this beautifully balanced vegan potato salad recipe to nourish your body with all six Ayurveda tastes:

Potato Salad with Avocado and Dill

Serves 4-6 side servings

• 2 pounds small red potatoes *Astringent
• 1 large avocado *Astringent
• 2 teaspoons fresh lemon juice *Sour
• 1 tablespoon dijon mustard *Pungent *Sour
• 1/2 teaspoon celery salt *Salty
• 1 1/2 tablespoons maple syrup *Sweet
• Fresh ground black pepper *Pungent
• 1/3 cup fresh dill *Bitter
• 3 stalks celery, trimmed and stripped *Salty
• 1/2 white onion, diced *Pungent

Wash, clean and steam the small red potatoes for 10 minutes to soften. After cooling, quarter and peel them if desired. Peel and mash the avocado in a separate bowl, adding the lemon juice, mustard, salt and maple syrup. Combine the celery, dill, and onion to the mashed avocado before incorporating into the potatoes. Toss until well combined and serve within 24 hours.