Salt is almost literally the spice of life. It makes any dish more flavorful and is therefore one of the most popular table condiments in the world. There are many types of salt on the market that serve different purposes, from cooking to pickling to seasoning at the table. Here is our short guide to types of salt and how to use them:
- Kosher salt. This is a common table salt and is used in kosher cooking to draw out the blood of the animal. It has a milder flavor than iodized table salt, and dissolves quickly, making it a good seasoning for cooked foods.
- Sea salt. Just as its name suggests, this type of salt is harvested by evaporating sea water. There are several subtypes of sea salt, the most famous of which include French fleur de sel and Celtic sea salt. These traditionally harvested salts can get pricey, since they are produced painstakingly by hand, so this type of salt is best used sparingly to season food just before eating.
- Himalayan pink salt. This delicately colored salt is packed with minerals. Harvested in the Himalayan foothills, this fossilized sea salt is believed to have numerous health benefits, and can be used both in cooking and in certain spa treatments.
- Pickling salt. This is known as the purest kind of salt, since it has none of the additives, such as iodine, that are added to table salt. Use it to brine pickles, sauerkraut, and anything else that needs pickling, but be aware that a little goes a long way.
- Black salt. This type of salt is produced in India and has a sulfur-like taste and odor that is used in vegan cooking to add an eggy flavor to dishes that usually call for eggs.