salt

12 types of salt

Table salt

Table salt, the most commonly used salt in kitchens, is typically made from rock salt or sea salt. It consists mostly of sodium chloride, making up 97% to 99% of the mix. To prevent clumping, small percentages of anti-caking agents are added. Table salt is often purified. 

Table salts packaged by branded companies often may contain iodine, fluoride, or folic acid as additives. It is versatile and widely available, making it suitable for adding saltiness to various dishes. The small, uniform crystals of table salt blend and dissolve easily, allowing for precise control. 

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Sea salt

Sea salt is a type of salt that is derived from seawater through the process of evaporation. It is commonly produced in coastal regions with warm climates and abundant sunshine. The seawater is collected in shallow pools and left to evaporate naturally, leaving behind sea salt flakes on the salt bed. This traditional and natural method is widely used, although some countries employ alternative techniques involving heat to facilitate evaporation in less favorable climates.

Sea salt is versatile in the kitchen and can be used as a finishing salt to sprinkle lightly on dishes before serving. It adds a subtle mineral flavor and provides a satisfying texture and crunch due to its larger flakes. Sea salt is suitable for savory and sweet dishes, especially with delicate flavors. 

It is rich in minerals and trace elements naturally present in seawater. The color of sea salt can vary depending on the minerals present, ranging from white to shades of gray or pink.

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Fleur de sel

Fleur de sel, also known as the "flower of salt," is a unique and rare type of sea salt that is primarily produced in France. It is harvested through the traditional method of evaporating shallow saltwater pools. As the water evaporates, the salt crystals form on the surface without touching the pool's bottom, resulting in pristine white crystals. 

The hand-harvested salt is unprocessed and free from additives. Fleur de sel is praised for its superior quality. Its delicate nature makes it ideal as a finishing salt rather than for use in soups or stews. Sprinkling a small amount of fleur de sel on dishes enhances their savory and sweet flavors. It is regarded as one of the finest and most reliable finishing salts.

Himalayan pink salt

Himalayan pink salt is a unique salt variety mainly harvested in Pakistan, specifically from the Khewra Salt Mine. Its name is derived from the light rosy hue resulting from a combination of minerals found within the crystals, with sodium chloride being the primary component. This salt is hand-extracted and undergoes cleaning to remove impurities without the addition of additives. 

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Himalayan pink salt is available in a flaky form for standard cooking and as pink blocks that can be heated or frozen to maintain temperatures when serving dishes. It serves as a versatile finishing salt, adding flavor, texture, and an aesthetically-pleasing touch to savory dishes and desserts. Additionally, Himalayan salt blocks are used to create salt lamps.

Sel gris

Sel gris, also known as gray salt, is closely related to fleur de sel and is produced through the same process. It is obtained from evaporated seawater. During evaporation, the salt crystals in sel gris settle to the bottom of shallow pools, resulting in a light gray color. 

This all-natural salt has a subtle flavor and is classified as dense and moist. It is typically used as a finishing salt due to its moderate-sized crystals, which are slightly larger than regular table salt. 

Being sourced from the sea, sel gris adds a hint of mineral taste and natural salinity. When sprinkled on vegetables, meat, or fish, it can dissolve well or provide texture and crunch. Sel gris is produced in various coastal regions worldwide.

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Kosher salt

Kosher salt is certified and approved by a Jewish governing body, ensuring its compliance with strict dietary requirements for a traditional Jewish diet. Although the term "kosher salt" is now commonly used to refer to various unprocessed large-flaked salts, not all batches are produced following kosher law. 

Most kosher and kosher-style salts are sourced from salt mines and do not contain additives or anti-caking agents. It is a natural and minimally processed salt that offers distinct features. Kosher salt's larger flakes make it visually distinguishable from table salt and are designed to efficiently draw out moisture from the meat. 

It is easy to handle and dose, providing clear visibility when sprinkled on food. Kosher salt is primarily favored for cooking rather than baking.

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Hawaiian salt

Hawaiian sea salt, commonly referred to as alae salt, is a unique blend made by combining hand-harvested sea salt with local volcanic clay called alaea. The clay imparts a distinctive brick-like color to the salt and adds natural minerals found in volcanic clay soils. 

In addition, it contributes a subtle earthy aroma to the salt. Alaea salt is versatile and can be used in various dishes, making it suitable for both cooking and finishing. It has a slightly coarser texture than table salt, with a delicate and mellow flavor that remains clear and bright. This salt is often featured in traditional Hawaiian cuisines and holds significance in local rituals for its believed purification properties.

Flavored salt

Flavored salt encompasses a diverse range of salt blends infused with various ingredients. The salt base can be sourced from different locations. Flavored salt often includes natural components like herbs, vegetables, and spices. A popular blend incorporates dry Mediterranean herbs, such as thyme, rosemary, or mint, typically using sea salt. 

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This versatile salt adds a Mediterranean touch and works well with savory dishes. Other common varieties include garlic salt, spicy salts, and salts infused with dried vegetables or citrus. These salts can be potent, so use them judiciously. When used as a finishing touch, they enhance the flavors of dishes like steaks, fish, pasta, risotto, and potatoes.

Smoked salt

Smoked salt is a unique variety of salt that has been infused with smoke, giving it deep, smoky aromas and flavors. The salt crystals are slowly smoked over wood, with varieties such as chicory, oak, mesquite, and applewood commonly used. This process imparts distinctive smoky notes to the salt, making it a popular choice for enhancing meat dishes and complementing vegetables. 

According to history, Smoked salt has come from Denmark, where it is also renowned as Viking Smoke Salt. Smoked salt can also be used as a condiment for toast, eggs, and potatoes, as well as in marinades and rubs. 

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It is important to choose a variety that is smoked with real wood to ensure subtle characteristics, as artificially smoked salt can have overpowering synthetic woody notes. In addition, smoked salt does not offer any special nutrients and typically retains its natural salt color.

Black salt

Black salt can refer to two different salt varieties, each with its own characteristics and origins. One type of black salt, kala namak, originates from the Himalayan region and is commonly used in Indian and Pakistani cuisine. This salt is harvested from salt deposits in the region. Himalayan black salt typically has large crystals and a coarse texture.

While its flavor is naturally salty, it is notable for its distinctive aroma, often characterized by sulfur notes due to hydrogen sulfide enrichment. Contrary to its name, the color of Himalayan black salt is not pitch black but rather a dark brown with deep pink or purple hues.

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The other type of black salt is dark-colored salt, often sourced from Hawaii and Cyprus. It is not naturally black but infused with active charcoal. This black salt is typically used as a finishing touch, lightly sprinkled over dishes just before serving.

While the charcoal infusion might not contribute much flavor, it creates an impressive visual effect. This salt can also be used for decorative purposes, such as coating the rim of cocktail glasses. Although it is often associated with lava and volcanic references, this black salt variety does not necessarily have any direct origin or relation to volcanoes.

Pickling salt

Pickling salt is a type of salt specifically used for the process of pickling, where it serves as a crucial ingredient for preserving fruits and vegetables. Unlike table salt, pickling salt is typically free of additives like iodine and anti-caking agents, ensuring a pure and unadulterated flavor. Pickling salt is often derived from underground salt deposits or obtained through the evaporation of seawater.

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In terms of features, pickling salt is known for its fine grain size, which dissolves easily in brine solutions. This characteristic allows for even distribution and absorption of the salt, essential for achieving the desired preservation and flavor in pickled foods.

Flake salt

Flake salt is a unique type of salt renowned for its distinctive shape. Unlike naturally occurring salt crystals, which have an irregular form, flake salt undergoes a mechanical process to attain its flattened appearance. The flakes' flat shape and increased surface area allow them to adhere more effectively to food, making them particularly useful for pre-seasoning steaks or fish. Furthermore, flake salt possesses a delicate and gentle texture, making it an ideal finishing salt.

Flake salt originates from various natural sources worldwide. For instance, one notable producer is the coastal region of the Mediterranean, where this salt variety has been crafted for centuries. The minerals used to produce flake salt undergo a meticulous process to achieve a uniform crystal size and shape.

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Conclusion

These 12 types of salts represent a diverse range of options with distinct uses, extraction methods, and characteristics. Choosing the right salt depends on individual preferences and specific requirements. Whether it's the unique flavors of Himalayan pink salt, the delicate nature of fleur de sel, or the versatility of sea salt, these salts provide various options for culinary needs. While this list covers some of the most commonly used salts worldwide, many more varieties are available to explore and enhance your culinary experiences.