It's awful to take the first bite and then realize you forgot the salt. That can easily ruin your whole meal! A simple addition of a little extra salt could be just as disastrous, spoiling the flavour and having you reach for a glass of water instead. Salt is one of the most important ingredients in cooking, and not just as a seasoning but also as a flavour base which allows natural flavours to shine out of food. It amplifies sweetness while balancing bitterness, giving your dish a depth that is not achievable without salt. Without salt, even the most aromatic ingredients may flunk out.
Salt is, therefore, the key ingredient in Indian cooking to create a balance of flavours. Do you know there is more than one type of salt used in Indian kitchens? Let's explore the various types of salt used in Indian cuisine and their specific purposes.
Types of Salt Used in Indian Cuisine
Table Salt
Perhaps the most widely recognized type of salt is table salt, or common salt, which is finely ground and most widely used in most daily cooking. Highly refined, with most impurities removed, and additives are often added to prevent clumping. Easy to dissolve, table salt is handy for boiling vegetables, seasoning soups, and adding to everyday dal and curries. Though extremely common, it lacks a rich mineral profile like some of the other salts, but its utility and ease make it the most staple element in every kitchen.
Rock Salt
In Hindi it is known as 'sendha namak'. Rock salt is a more coarse, lesser-processed form of salt. Many people prefer taking it during religious fasting in India. It has minerals like calcium, potassium, and magnesium in it and gives a distinct flavour. Rock salt is usually crushed into a coarse powder and then added to dishes. Its cooling properties make it a common choice during festivals and fasts when heavy seasoning is avoided. Also, rock salt is preferred in chaat dishes, chutneys, and yoghurt-based for its intrinsic earthy flavour.
Black Salt (Kala Namak)
The other readily available volcanic rock salt in India is known as kala namak or black salt. The salt has that typically overpowering, pungent sulphurous aroma and flavour, giving a tangy twist to the dish. It is a key ingredient in preparation of raita, chaat masala, and the street food popular golgappa ka pani. Offering a depth of flavour that common salt cannot give, it plays a crucial role in these items. In some Ayurvedic medicines, it is used because of the digestive benefits. However, the pungent smell from kala namak does not make it over salty than table salt, making it ideal for those who want to significantly reduce their sodium intake.
Sea Salt
Sea salt is obtained from the evaporation of seawater and is less processed compared with regular table salt, thereby retaining more minerals like calcium, magnesium, and potassium. Sea salt can be in one of several different textures and sizes from coarse grains to fine crystals. It can be used to add flavour to the table or to season foods during cooking. There is a subtle, briny taste without allowing the flavours to overpower. It is great for seafood recipes or sprinkling over salads.
Pink Himalayan Salt
It hails from the Khewra Salt Mine in Punjab, Pakistan, is already a darling of many Indian kitchens, and owes the pink colour to minerals like iron. As such, it is a salt that the Indians either add during cooking or use as a finishing salt while cooking. Its slightly lesser salty taste compared to table salt makes it versatile for use both savoury and sweet dishes. It often finds its way into spice blends, marinades, and even buttermilk drinks.
Kosher Salt
Not native to India, this is one of the salts that has found its way into the modern Indian kitchen. The larger, coarser grains make it easier to pinch and sprinkle evenly over food, and it dissolves more slowly than table salt. Kosher salt is frequently used in seasoning meat, fish, and vegetables. Chefs love using this salt because it enables them to distribute seasoning without salting the dish too much. This salt is best for making a dish with a high level of saltiness, especially grilled and roasted dishes.