Sea Salt and Caramel

In the culinary world, pairing flavors is nothing new. Chefs worldwide constantly push the boundaries, combining diverse ingredients to create new tastes. However, one specific flavor combination emerged serendipitously in the kitchen: the blend of sea salt and caramel.

A Fortuitous Discovery: Origins in Brittany (1970 AD)

Sea salt and caramel seem like contradictory ingredients, yet when combined, they create a perfectly balanced flavor. The subtle savoriness of sea salt adds complexity and depth to caramel, making its sweetness more intense and pronounced.

The combination of sea salt and caramel is believed to have originated in Brittany, France, around 1970 AD. Legend has it that French chocolatier Henri Le Roux accidentally added sea salt to caramel while making it. Instead of discarding the batch, he tasted it and was surprised by the harmonious blend of sweet and salty flavors. This led him to create a salted caramel confection, which he called Caramel au beurre salé in French, meaning "salted butter caramel."

Following this discovery, Henri Le Roux began selling his salted caramel confections in his shop in Brittany, where they quickly gained popularity among both locals and tourists, inspiring numerous modern dessert creations.

Global Spread and the Science Behind the Flavor

Over time, salted caramel spread beyond France, gaining interest in other parts of Europe and North America. It became a popular flavor in ice cream, chocolates, baked goods, candies, cookies, sauces, and beverages, ultimately becoming a widespread taste in desserts globally.

In the 2000s, salted caramel's popularity surged further when Starbucks launched its salted caramel hot chocolate, which quickly became a hit in the United States and worldwide.

The combination of sweet and salty flavors in salted caramel might seem simple, but there's a complex scientific explanation behind it. It's believed that when we taste something sweet, our brain releases dopamine, a neurotransmitter associated with pleasure. Conversely, salt stimulates taste receptors that detect sour and umami flavors, which can enhance the perception of sweetness.

Furthermore, the type of sea salt used also affects the flavor. The traditional sea salt used by French chefs for salted caramel is Fleur de sel, a special French sea salt known for its delicate floral aroma. It is rare and expensive. However, other types of salt, such as Himalayan salt or smoked salt, can also add unique flavors to caramel.

The Diverse Allure of Salted Caramel

The fascination with salted caramel has led to the creation of many new products, such as popcorn, pretzels, and more, as well as beverages like salted caramel lattes and salted caramel craft beers.

However, today, the popularity of salted caramel extends beyond food and beverages. Salted caramel not only tastes delicious but also possesses a distinctive aroma, making it popular for various products, from scented candles to bath and body care items.