By Nikita Toppo
Salt, the most basic ingredient of kitchen. Let’s see the types we can use.
Infused with iodine, this one is used in cooking. Iodized salt has less minerals as compared to other varieties.
Harvested by evaporating seawater, this is generally less processed and it is mostly used for finishing or sprinkling over dishes.
This coarse-grained salt is almost pure sodium chloride that is good for seasoning.
Extracted from Himalayas, this salt has zinc and iron too. It’s used for making sauces and marinating.
Commonly known as ‘kala namak’ this is harvested from volcanic rock salt of Himalayas.