The Flavor of Salts

The 12 Different Types of Salt + How to Use Each one

In the kitchen, there’s no ingredient more important than salt.

From being one of the five basic tastes, salty, sweet, bitter, sour, and umami. What is umami, for most people they would think it is a type of sushi, but you guessed wrong? It is best described as savory “meaty flavor. Salt has properties that release food molecules into the air, giving the food an aroma – an integral part of taste. That’s why the different types of salt are important to distinguish between.

Let’s start with TABLE SALT: most common. It is harvested from salt deposits found underground. It is highly defined and finely ground, with impurities and trace minerals removed in the process.

Most table salt is ionized, which means iodine, has been added. It is great if you have an iodine deficiency. Which can cause hypothyroidism and other conditions?

KOSHER SALT: it is flakier and coarser-grained than table salt. Its large-grained size makes it perfect for sprinkling on top of meats, where it releases a blast of flavor. It also dissolves quickly. An all-purpose cooking salt. But keep in mind that not all kosher salts are not verified kosher.

SEA SALT: harvested from evaporated seawater. It is unrefined and courses grained than table salt. It does contain some minerals from where it was harvested- zinc-potassium and iron. It gives sea salt a more complex flavor profile. I like to sprinkle it on top of foods for a different mouthfeel and also it burst with flavor.

HIMALAYAN SALT: pretty much everybody “new salt friend”. It is the purest form of salt in the word. harvested by hands-on Khewra salt mines in the Himalayan Mountains of Pakistan. If you believe it contains 84 natural minerals and elements of the human body.

Its mineral content gives it a bolder flavor than other salts. It retains temperature for hours. This is one of my favorite salts.

CELTIC SEA SALT: known for ” grey salt. It is havested from the bottom of tidal ponds off the coast of France. They are raked out after sinking; this, plus the mineral-rich seawater it is extracted from, gives Celtic salt moist, chunky grains, they grey hue. It has a briny taste. I love this on fish and meat and great for baking.

FLEUR DE SEL: the flower is salt. Hand-harvested tidel pools off the coast of Brittany and France. Paper-Thin crystals are delicately drawn from the water is done on sunny, dry days with just a slight breeze with only traditional wooden rakes. It is the most expensive salt. They call it the caviar of salts.

It retains moisture and has a blue grey tint. If you can afford it, use it as a finishing salt to add an impressive dash of flavor to all boost anything even on chocolate and caramel.

BLACK SALT: Himalayan salt packed in a jar with charcoal, herb and seeds, and bark. Fired in a furnace for 24 hours before it’s cooled, stored and aged. This process gives it’s reddish -black color. A salty taste and faint, sulfur aroma of eggs. If you a Vegan try it.

PICKLING SALT: for picking and bringing, does not contain iodine or anti taking agents.

SMOKED SALT: Slow-smoked for 2 weeks over a wood fire. add an intense smoky flavor to dishes. The tastes vary from brands. Best on meats and heartier vegetables.

RED HAWAIIAN SALT: unrefined and gets its name and color from the reddish, iron-rich volcanic clay “alaea”. Great way to finish to seafood and meat as well as Hawaii, dishes.

BLACK SALT: lava salt. I love this with pork because of course-grained and crunchy. Oh, do not forget about seafood.