Types of Salt

Salt is a basic ingredient in cooking found in almost all the food we eat. We can taste salt as one of the five main flavours. Adding a small amount of salt to food makes it taste better by enhancing natural flavours, reducing bitterness, balancing the overall taste, stimulating taste buds, boosting aroma, and making some foods more palatable. Salt plays an important role in cooking and eating! However, it’s important to know that different types of salt varieties have the same chemical composition. In this article, we will briefly discuss them.

What Is Salt?

Salt, scientifically called sodium chloride (NaCl), looks like smooth grains or rough crystals. It is the main mineral in seawater and one of the oldest seasonings and ways to preserve various foods in the form of pickling and curing.

What Are the Benefits of Salt?

Salt is essential for human life. It helps stimulate nerve impulses and maintain a balance of electrolytes and body fluids. Sodium ions in salt are important for heart function and some metabolic processes. However, too much salt can cause high blood pressure and heart disease. An inedible salt called Epsom salt was discovered in the wells of Epsom, England, and is used to relieve sore muscles and speed up recovery when added to a bath. Despite its name, it is not a salt but a crystal form of magnesium sulphate that looks like salt. It is not meant for eating. Later, the purest form of Epsom salt is also available in the market, a food-grade Epsom salt used in the food and beverage industry.

Different types of salt

Salt is an important ingredient in cooking and preserving food. It creates a major impact on the flavour and texture of the food. The following are the different types of salts available in the market, and you can choose them according to your taste:

1. Table Salt

Table salt is the most common type of cooking salt used in most households. It is processed and lacks minerals but contains iodine and anti-caking agents. It comes from mining salt deposits and is less natural than other types of salt. Of all salts, it is considered one of the most common and affordable salts for seasoning, cooking, and baking.

2. Rock Salt

Rock salt is a food-grade salt that looks similar to the road salt you use in winter. The name rock salt is because of its rock-like appearance. The crystals are larger and irregularly shaped. It is a food-grade salt, and we can use it for cooking. In olden days, people used rock salt to cover meat or fish before baking it. It is also used to spread on ice to cool drinks or any canned or bottled beverage quickly.

3. Kosher Salt

Kosher salt is a coarser salt that has historically been used in the meat preservation process, which is called koshering. According to Jewish history, kosher helps to draw excess moisture from the meat, making it more flavourful and juicy. It is a perfect way to season meat, requiring more than just a pinch of salt on top. Koshering makes the meat crispy and juicy and gives it a perfect colour. Kosher salt is perfect for brining chicken, pork, or seafood because the large crystals dissolve slowly, making the meat juicy and tender. It also adds a crunchy texture to pretzels and other baked goods.

4. Himalayan Pink Salt

Himalayan pink salt is hand-harvested from the Khewra Salt Mine in the Himalayan Mountains of Pakistan. This salt is known for its pink colour due to the presence of iron in it. The colour can be light or dark pink. It is also popular in health spas. Himalayan salt has 84 natural minerals in the human body, giving it a stronger and more complex flavour than regular salt. Himalayan salt slabs can stay hot for hours, making them great for cooking delicate foods like fish.

5. Fleur de Sel

Fleur de Sel is a flaky salt obtained from the coast of Brittany, France. It is harvested from the top of saltwater ponds. Instead of being used during cooking, it is added to food at the end as a finishing touch. The large, flat flakes add a mild salty flavour and a crunchy texture, making it perfect for salads, baked goods, and other dishes where its texture and look can appeal to the person who eats.

6. Black Salt

Black salt, also called Kala Namak salt, is a regional name. It is a type of rock salt made from volcanic rock in the Himalayas, mainly from Pakistan. It contains iron, magnesium, calcium, and other trace elements. Black salt has a strong smell and flavour and is used in small amounts. It enhances flavours and suits the best dishes with strong tastes and aromas, like curry, spicy dishes, pickles, and salads.

7. Sea Salt

Sea salt is obtained from the evaporation of seawater, which is collected in ponds or shallow pools. Sea salt is less processed than table salt and has a wide range of minerals like iron, calcium and potassium. The salt crystals are larger in size and have a coarse texture. The large crystals tend to have a mild flavour and add crunch to the food apart from oversalting it. Sea salt is a great option that can be used as a finishing salt, meat tenderizer, key ingredient in brine, marinades, salt rubs, etc.

8. Celtic Salt or Grey Salt

Celtic Salt, or Grey Salt, is known for its mineral content and complex flavours. It originated from the Brittany and Pays de Loire regions of France. Grey salt can be used in cooking or as a finishing salt. Because of its rich mineral content and unique taste, grey salt can be a great replacement for table salt. It has more moisture than regular salt and provides a unique flavour and crunch when spread on meat.

9. Seasoned Salt

Many of us assume that seasoning is just salt and pepper. However, there are various spices and herbs with which you can enhance the flavour of food. Seasoned salt, which has one or more herbs and spices along with the salt, is an ultimate flavour booster for your food, especially meats. Seasoned salt can be a valuable addition to your kitchen if you are looking for a burst of flavour in your food.

10. Pickling Salt

Pickling salt is used for pickling foods like cucumbers, onions, and other vegetables. It is usually a pure granulated salt without added preservatives or anti-caking agents. This gives the brine water a cleaner, pickled taste and a clear solution that will not be cloudy or dark later. Pickling salt is also known as canning or preserving salt and can be used for canning and preserving purposes.

11. Smoked salt

In the olden days, people used to preserve meat by smoking it or covering it with salt. At one point, they somehow merged these two things and found out that smoked salt tastes better than regular salt. This is how smoke salt originated. Any salt can be smoked to enhance its flavour. Smoked salt gives food a unique and smoky flavour, especially grilled and smoked meat.

12. Red Hawaiian salt

Red Hawaiian salt is a natural salt found in the Hawaiian islands. It is also called Alaea salt, which is a regional name given by native Hawaiians. The salt is red in colour due to the iron content and clay, which is spread throughout the eight islands of Hawaii. Due to this, the taste is mild, earthy, sweet and nutty. It is believed to have healing properties during the ancient period. It goes well with roasted meat, fish, shellfish, and sautéed vegetables.

Conclusion

Each type of salt has its texture and flavour. At the same time, salt is usually safe to use when used in moderation. You should know the best types for cooking and how they affect the taste of your food. Whether you’re cooking for yourself or others, knowing your salts is important. Using the right salt for each recipe can help you make great meals easily. Discover the perfect salt for every culinary need with us! At Canada Salt Group Ltd, we deal with top-quality food-grade salt and salt products. Contact us for more details.