Salt is one of the most commonly used ingredients in your kitchen, and for good reason. Each type of salt, from flaky sea salt to finely ground table salt, can improve the taste of ingredients and bring the flavours of a recipe together. Salt also serves as a versatile solution for various purposes, from cleaning to skincare. Understanding the differences between salt varieties can not only improve your cooking but can also unlock the other uses for this mineral.
While salt sometimes gets a bad reputation, according to research published in Iranian Journal of Medical Sciences 2016, salt is a critical and essential mineral in the human body. It has several important roles including maintaining proper nerve function, but it is also used in the regulation of fluids in your body.
So here is a list of different types of salt and how to use them in cooking
10 Types of Salt and What They are Best Used For
Sea Salt
Sea salt is harvested from evaporated seawater and as per a study published in Food & Nutrition Research, 2017 sea salt retains several natural minerals during processing. This type of salt is available in coarse and fine textures, making it a versatile seasoning that can be used in a variety of recipes. You can use fine sea salt for seasoning fresh salads or hearty roasted potatoes, while coarse sea salt is best used for salting meats or adding a finishing touch to pastries, truffles and even ice cream.
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Black Salt
Black salt, also known as Kala Namak, is known for its dark colour and sulphuric flavour. This type of salt is often used to enhance plant-based meals to provide a savoury, meat-like taste to round out the flavour profile of vegan recipes, like tofu scrambles or vegan mayonnaise.
Black salt is also commonly used in spicy chutneys, yoghurt-based sauces like raita and even as a unique pickling seasoning.
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Himalayan Pink Salt
Sourced from mines in the Himalayan mountains, Himalayan pink salt is often considered an elevated choice thanks to its enticing appearance and taste. The rosy hue and enhanced salty flavour of this salt variety make it the perfect finishing salt for salads, sauteed vegetables and juicy roasted meats.
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Blue Salt
Blue salt, sourced from ancient seas in Iran, is visually striking with its jewel-like blue hue attributed to mineral deposits. Known for its colour and subtle, nuanced flavour, blue salt is a delicious finishing salt that adds a burst of flavour and colour to any dish without overpowering the other flavours.
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Kosher Salt
Kosher salt has larger crystals than table salt, making it easier to pinch and sprinkle. It is a favourite among chefs for its ability to adhere well to food surfaces. It is great for seasoning meat before cooking and for bringing. Kosher salt is typically mined from underground salt deposits and then processed to remove impurities. The name "kosher" refers to its use in koshering or preparing meat according to Jewish dietary laws, but it is not necessarily kosher-certified.
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Flakey Salt
Flakey salt, like Maldon salt, have thin, flat, irregular and delicate crystals. It is a type of sea salt that has a very beautiful look and delicate crunch that makes them perfect for gourmet presentation and finishing touches on grilled meats and desserts.
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Fleur De Sel
Fleur de sel is salt that forms on the surface of seawater as it evaporates. Traditional French Fleur de sel comes from the coast of Brittany in France. Other countries often discarded this salt historically, but the rise of gourmet culture has seen a rise in countries harvesting it - specifically Spain and areas in Mexico. When harvested from that region, they are termed "Flor de sal." This type of salt is used as a finishing salt.
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Rock Salt
As per a research published in Foods. 2020, generally, rock salt is intended in ways that are not meant for human consumption, like - de-icing roads for example. That said, large, chunky crystals of rock salt are commonly used in ice cream makers for quick freezing, for making salt-crusted dishes like whole fish, or in preservation of meats and cheeses. Even rock salt intended for culinary use, the large crystals take time to dissolve, so it is not the best for use in day-to-day cooking.
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Seasoned Salt
These are usually blends of salt with herbs, spices, and other flavourings often found in gourmet grocers. They are convenient for adding complex flavours to dishes with a single sprinkle.
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Smoked Salt
This salt is smoked over a wood fire, sometimes for weeks, to infuse it with a smoky flavour. It is a fantastic choice for adding a smoky depth to grilled or roasted dishes, which play well with meat vegetables and stews. This hickory smoked salt would be a nice choice for ribs, pork or turkey.
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The type of salt you choose should depend on the specific dish you are preparing and your personal preferences. Remember that different salt have varying levels of salinity, so it is essential to taste as you go and adjust accordingly. Ultimately, experimenting with different types of salt can be a fun way to learn, so we challenge you to add a new salt to your cooking repertoire.