Many of us may be of the opinion that Salt is like a simple ingredient, with pretty much no variation or type. Most of us have been accustomed to just one type of Salt since our childhood, and that is the white Salt or sea salt. But to our surprise, there is a world of Salts out there waiting to be explored and used for more than just cooking. There are indeed many different varieties, colours, brands and uses of Salt, and this guide covers it all.
The most common of all types, Sea Salt is typically the age old salt type that we have grown up seeing our moms put in our foods or sprinkle on fried eggs. This type of salt comes from evaporated seawater and is loaded with mineral content. It’s salty with no bitterness and adds a unique flavour to the food. It’s usually fine in texture and the granules are not too big. Easily dissolved in water or any other liquid, and can be melted and mixed in food in a matter of seconds.
Table SaltAnother basic salt we find in most salt shakers is the table salt. It’s mostly mined, put into water for purification, then purged of trace minerals, and then rehydrated to reform into a uniform product. They are almost entirely sodium chloride with added anti-caking agents and iodide. This type of salt balances electrolytes and prevents muscle cramping.
Kosher SaltYou take the table salt and purge it of iodide and reform it into large crystals, you get a Kosher Salt. Its large crystals are used in making the meat tender and Kosher.
Pink SaltFast gaining popularity in Pakistan, Pink salt is mined from Khewra Salt Mine and is pink in colour. It has trace amounts of iron oxide and is predominantly sodium chloride. Along with its use in seasoning food, it’s also used to make salt lamps that are said to purify the air around it.
Himalayan Black Salt or Black SaltThis salt needs no introduction either, for its particular use in aiding digestion. It’s a black hued salt, originated from the mineral greigite, containing traces of sulphur that gives it a pungent smell. It’s added to vegan food to acquire the egg-like taste or in carbonated drinks to make a digestive fizzy drink, called “Limca”.
Fiore di cerviaHarvested from the top of a saltwater pond, this type of salt is hailed from the Brittany Coast in France and is considered as the Queen of Salts by many food experts. It’s taken from the very top layer of the saltwater pond and crystallised into salt. This salt is lower in sodium content and high in minerals.
Hawaiian Black Lava SaltThe seawater that evaporates in pools around the hardened lava flows turns into crystals before it’s harvested. The harvested crystals are then mixed with activated coconut charcoal for the purpose of detoxification. The resultant look of the salt itself gives off a hardened lava feel. When added to food, it gives it a very earthy feel. Salt rocks from this type of salt are also used to model art pieces.
