Salt can enhance the flavor of bitter and sweet dishes and also add to the overall experience by emphasizing the food's flavor. There are various types of salt available on the market. Worldwide production of salt reached a whopping 290 million tons in 2021, and approximately 6% of that, or 17 million tons, is used for human consumption. We have various types of salt that offer a range of benefits when used in the right proportions.
Table salt
This is one of the most popular types of salts used, is free of contaminants, and can be mixed with other ingredients without losing its effectiveness. It also undergoes extreme polishing to ensure that there are no impurities left. Table salts are manufactured using an anti-caking agent that helps them maintain their shape. In addition, iodine fortification makes sure that thyroid problems are prevented, as iodine deficiency is common in India. It has also been demonstrated to be beneficial for the overall growth of children. However, excessive consumption of this salt can be harmful and cause changes in body tissues, resulting in health problems.
Himalayan pink salt
Himalayan pink salt, or sendha namak, a pure form of salt, is mined in Pakistan’s Himalayan region and consists of 84 natural substances and nutrients that are necessary for human health. From white to deep pink, it colorfully varies. Pink salt, the most healthful type of salt for consumption due to its capability to help control blood sugar, pH of blood cells, and muscle cramps, is said to assist in a range of body functions. The 84 crucial substances contribute to the salt's embodiment by enhancing its robustness and also serving as a finishing salt.
Kosher salt
Unlike table salt, which has a smooth, fibrous, and grainy texture, kosher salt is grainy and rough. As well as being thicker and having wider grains, kosher salts don't have to be fortified against iodine and don't include anti-caking agents. It is widely used as a garnish to add savory flavors to meat. Many chefs prefer kosher salt because of the way it produces gentle flavors.
Sea salt
Sea salt, or samundari namak, is formed by the evaporation of seawater. This kind of salt is minimally processed, has a higher iodine content, and has non-melting characteristics when cooked. It keeps its grainy form, which prevents the food from becoming watery. In addition to this, the sodium content is attracting a lot of attention.
Black salt
Black salt or kala namak is created by combining spices, charcoal, seeds, and tree bark and baking them, and leaving them in a hot oven for a day. When cooled off, processed, and aged properly, this salt acquires the reddish-black color of kala namak. It is also said to treat bloating, constipation, heartburn, and stomach cramps and spasms.
Smoked salt
Typically, this type of smoked salt is produced by cooking it on wood over an open fire until it is sufficiently smoked. The taste and appearance of the smoked salt vary from one brand to the next because of the length of time the wood is smoked and the type of wood used. This smoked salt is great for seasoning meats and root crops like potatoes.
Alaea salt
Hawaiian red salt, also known as Alaea salt, is a type of sea salt that has been mixed with alaea, a rich volcanic clay iron oxide. It has been used by Hawaiians for centuries to purify and clean houses and temples. Hawaiian red salt, which can be costly and difficult to obtain, contains at least 80 trace minerals, including iron oxide.
Celery salt (ajmod ka namak)
Celery salt, or ajmod ka namak, has a low sodium content and is formed when celery seeds and salt from seawater are combined together.
How do you pick the right salt for you?
Although different salts are not always comparable in terms of flavor and texture, all salts are equally healthy when consumed in normal amounts. The best salt is based on personal taste, choice, and cooking style. It can add a nice finishing touch to your meals if you like the crunchiness of pink Himalayan salt. As cooking salts, sea salt, kosher salt, and regular table salt are readily available in the market. Specialty salts are usually more costly than table salt and kosher salt.
How much salt should I eat per day?
For adults, the World Health Organization (WHO) recommends less than 5 grams or a teaspoon of salt per day. One gram of salt contains around 400 mg of sodium. Too much sodium causes health problems, so your daily sodium intake must be kept under 2.3 grams per day, preferably around 1.5 grams or 1500 mg.