One of the five basic tastes and the most common ingredient in the culinary world. Here's a guide to the different types of salt and how to use them.
The most common and it’s highly refined with impurities and minerals removed in the process. Most table salt is iodized, meaning iodine has been added to prevent iodine deficiency.
HOW TO USE: Most commonly used in salt shakers readily available to add some extra flavor to a dish.
Himalayan salt is the purest form of salt in the world. Its color ranges from pale pink to deep pink. It’s full of minerals and contains the 84 natural minerals and elements found in the human body. Himalayan salt is often seen in spa treatments.
HOW TO USE: Its mineral content gives it a bolder flavor than many other salts, so use it as a cooking and finishing salt.
It’s flakier and coarser-grained than regular table salt. Its large grain size makes it perfect for seasoning meat.
HOW TO USE: Kosher salt dissolves quickly, making it a perfect all-purpose cooking salt. It’s also a great alternative to pickling salt, as long as it doesn’t contain any additives to avoid clouding the brine.
Harvested from evaporated sea water, sea salt is usually unrefined and coarser-grained than table salt. It contains some of the minerals from where it was harvested - zinc, potassium and iron - which give sea salt a more complex flavor profile.
HOW TO USE: Sprinkle it on top of foods for texture and a bigger burst of flavor than table salt.
Celtic sea salt is harvested from the bottom of tidal ponds off the coast of France. The salt crystals are raked out after sinking; this, plus the mineral-rich seawater its extracted from, gives Celtic salt its moist, chunky grains, grey hue and briny taste.
HOW TO USE: Use it on fish and meat as both a cooking and finishing salt, as well as for baking.
Literally "flower of salt," fleur de sel is a sea salt hand-harvested from tidal pools off the coast of France. Thin salt crystals are delicately drawn from the water's surface. Because of its scarcity and labor-intensive harvesting, fleur de sel is the most expensive salt.
HOW TO USE: Use it as a finishing salt to add a dash of flavor to meat, seafood, vegetables, even sweets like chocolates and caramels.
Harvested from salt water through evaporation. flake salt is thin and irregularly shaped with a bright, salty taste and very low mineral content.
HOW TO USE: Use it as a finishing salt, on meats or desserts for a more affordable option than Fleur De Sel.
Also known as black lava salt, black Hawaiian salt is a sea salt harvested from - you guessed it - the volcanic islands of Hawaii. It gets its deep, black color from the addition of activated charcoal.
HOW TO USE: This coarse-grained and crunchy salt adds a spectacular finish to tuna ceviche, pork and seafood.
Also called alaea salt, this unrefined, red salt gets its name and color from the reddish, iron-rich volcanic clay alaea.
HOW TO USE: It’s great to use in the kitchen by adding an attractive finish and robust flavor to seafood and meat.
Also known as canning salt or preserving salt that is free from sodium chloride and anti-caking ingredients, which can turn pickling liquid cloudy.
HOW TO USE: Pickling salt has fine granules that make it easy to dissolve in a brine that won’t discolor the pickles.
Known as black salt, it's a Himalayan salt that's been packed in a jar with charcoal, herbs, seeds, and bark, then fired in a furnace for 24 hours before stored and aged. It has a pungent, salty taste and sulfurous aroma.
HOW TO USE: It's often used in vegan and vegetarian dishes to give egg-free dishes the taste of egg.