Did you know there are 12 different kinds of salt? Sheesh which one should you use? What is best? What is the difference? Well recently I started looking into this more after trying Himalayan Pink Salt, it got me curious.
- Table Salt
- Kosher Salt
- Sea Salt
- Himalayan Pink Salt
- Celtic Sea Salt
- Fleur De Sel
- Kala Namak
- Flake Salt
- Red Hawaiian Salt
- Black Hawaiian Salt
- Smoked Salt
- Pickling Salt
I hadn’t heard of so many of these, they each have their own benefit and best use. Table Salt is the most common and what you see most of the time being used. It is easy to cook with and it’s fine grain allows it to dissolve quickly. Kosher Salt is flakier and with it’s larger size is great for sprinkling on top of meat to add flavor and texture. (It is not necessarily certified Kosher)
We use mostly sea salt in our house, it comes from evaporated sea water. It is normally unrefined and a larger grain. It can also contain other minerals from where it was harvested, depending on its surroundings. Each can have a different taste because of this.
Of the different types of salt, Himalayan Pink Salt is the purest form of salt in the world and is harvested by hand from Khewra Salt Mine in the Himalayan Mountains of Pakistan. Its color can range from off-white to deep pink. It contains the 84 natural minerals and elements found in the human body. It is used in spa treatments, as well as the kitchen.
Celtic Salt comes from the bottom of tidal ponds off the coast of France. It is more of a chunky texture, is moist and briney tasting. Fleur De Sel is the most expensive salt, this is due to the way it is harvested. It is a very delicate process and can only happen in weather appropriate conditions. It is hand-harvested from tidal pools off the coast of Brittany, France. Paper-thin crystals are delicately drawn from the water’s surface, a lot like cream is taken from milk. This can only be done on sunny, dry days with a slight breeze, and only with traditional wooden rakes. Someone please try it and tell me if it’s worth the cost!
Kala namak is Himalayan salt that’s been packed in a jar with charcoal, herbs, seeds and bark, then fired in a furnace for 24 hours. Flake salt is thin and papery with a bright, salty taste and very low mineral content. It dissolves quickly for great cooking. Black Hawaiian salt, comes from Hawaii (shocking right lol), the black color comes from the active charcoal, it is course and crunchy. They suggest it for finishing pork and fish. Red Hawaiian Salt gets it color from the iron rich volcanic clay. It is good for cooking seafood.
Smoked Salt is smoked over a variety of woods to give it a different flavor and normally takes up to 2 weeks to smoke. It can add another level of flavor to veggies when cooking. Pickling Salt is used for pickling and brining, it does not contain any added iodine or anti-caking agents.
So with all of that I see why people use all types. After trying the Himalayan Pink Salt and not knowing all of it’s benefits I really liked it. I could tell a difference in the flavor and it was perfect when I was cooking my pasta. Try them all and let me know what you think.