6 Types of Salt and How They’re Used
Salt is an essential ingredient that adds flavor, enhances taste, and even preserves food. However, there is more to salt than just the ubiquitous table salt found in every kitchen. We’ll take a look at 6 types of salt available, including table salt, sea salt, kosher salt, pink salt, red salt, and black salt, and explore their unique characteristics and culinary uses.
1. Table Salt:
Table salt is perhaps the most common type of salt found in households worldwide. It is made by extracting salt from underground deposits and then refining it to remove impurities. This highly refined salt usually contains additives like iodine to prevent iodine deficiency disorders. Table salt is ideal for everyday cooking and baking due to its fine texture and uniformity.
2. Sea Salt:
Sea salt is obtained by evaporating seawater, leaving behind natural minerals that give it a distinct flavor. It comes in various forms such as coarse, fine, or flaked. Sea salt is known for its briny taste and can enhance the flavors of both savory and sweet dishes. It is popularly used as a finishing touch for salads, grilled meats, or even sprinkled on chocolate desserts.
3. Kosher Salt:
Kosher salt has a coarse texture and is commonly used in Jewish cuisine for koshering meat by removing surface blood. It is free from additives like iodine and has larger crystals than table salt. Kosher salt's large flakes make it easier to sprinkle evenly on food during cooking or as a finishing touch on dishes like roasted vegetables or grilled fish.
4. Pink Salt (Himalayan Salt):
Pink salt gets its distinctive color from trace minerals present in ancient sea deposits found in the Himalayas. It has a delicate flavor that adds a subtle complexity to dishes. Pink salt can be used for cooking, baking, or as a finishing salt. It is often used to season grilled meats, roasted vegetables, or as a decorative touch on chocolate truffles.
5. Red Salt (Hawaiian Alaea Salt):
Red salt, also known as Hawaiian Alaea salt, is a traditional Hawaiian sea salt mixed with volcanic clay, which gives it a reddish hue. This salt has a slightly earthy flavor and is often used in native Hawaiian dishes such as poke or kalua pig. It is also great for seasoning seafood, roasted meats, or sprinkling on popcorn for a unique twist.
6. Himalayan Black Salt:
Also referred to as kala namak, this unique salt is harvested in parts of India and Pakistan. It has a distinct sulfurous aroma reminiscent of boiled eggs. Traditionally used in Indian cuisine, Himalayan black salt adds depth to dishes like chaat (a popular street food) or vegan egg substitutes due to its unique flavor profile.
