12 Types of Salt and their Usage

One of the best things about cooking food is that you’re continuously involved to challenge yourself and try new things. And with that, you’re often learning more “common” ingredients that turn out to be anything but. That could be something as “simple” as various kinds of cheese products. It could be finding out about all the different kinds of drinks you see at the market.

But whether sweet or savory is your cup of tea, salt plays an important role everywhere. It takes dishes from just ho-hum to scrumptious suppresses bitterness, and helps preserve food. Technically all salt is sea salt—even table salt, which was extracted from rock that was formed by ancient bodies of water that no longer exist.

Here, 12 different salts and what they’re best used for.

Himalayan Pink Salt
Himalayan pink salt which is one of the purest forms of salt is harvested from the Khewra Salt Mine in the Himalayan Mountains of Pakistan. Easily recognizable because of its pink color, this salt contains all 84 trace minerals found in the human body.

Table Salt
It is also another form of Edible Salts and is also known as “iodized salt,” table salt has very tiny grains and contains potassium iodide and an anti-caking agent that helps prevent it from clumping. Because the anti-caking agent can produce a metallic taste when used in bulk quantities, table salt shouldn’t be used in savory recipes but it can be used in baking though.

Kosher Salt
If you have room for only one salt in your Kitchen cabinet, opt for kosher salt. Its texture is light but coarse and dissolves easily. It can be used in any application and is quite affordable.

Sea Salt
Harvested from evaporated sea water, sea salt can be either hugely or slightly salty, depending on where it’s harvested, so don’t forget to taste it before using it. Sea salt also contains loads of minerals so it can have an intricate flavor, but since it’s fine or medium grained, it can be used in either savory or you can satisfy your sweet tooth cravings.

Celtic Grey Sea Salt
Harvested from Atlantic tidal ponds off the coast of France, Celtic sea salt is also known as “Sel Gris” (Grey Salt). Its gray color comes from the vaporized minerals. It is readily used as a finishing salt on roasted vegetables, grilled meat and seafood.

Flake Salt
Although its shape and texture are quite different but it’s also harvested from evaporated water. Light, thin, and irregularly shaped flake salt has a very delicious taste and low mineral content. Because of its competitive pricing, it’s best used as a finishing salt. You can sprinkle it on salads and chocolate chip cookies.

Fleur De Sel
Like Celtic sea salt, fleur de sel is also harvested from evaporated sea water, but it comes specifically from the coast of Brittany. It’s a moist salt, so it’s quite sticky, but the moisture causes the saltiness to stay on the tongue a bit longer and it’s more like a finishing salt.

Black Hawaiian Salt
Produced by adding activated charcoal to sea salt, black Hawaiian salt is known for its strong flavor and it’s also sprinkled on dishes to give a finishing touch.

Red Hawaiian Salt
Red Hawaiian salt is sea salt that is mixed with iron oxide-rich volcanic clay. Its taste is nutty. Its striking red color makes it perfect for garnishing purposes.

Pickling Salt
Used only for pickling, this salt is free of iodine, minerals and caking agents.

Smokey Salt
Smokey salt is created by cold smoking salt with wood for up to two weeks. Its flavor and color can vary depending on the type of wood used and duration smoked. Use it to add a smoky flavor to savory dishes like chili or barbecue sauce.

Black Himalayan Salt
Also known as Kala Namak, this reddish-brown salt is created by cooking rock salt with charcoal, herbs and other ingredients in a furnace for one day. It has a very unique flavor and smell and is commonly used in vegan recipes to mirror the taste of eggs.