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9 Different Types of Salts And Uses

Different types of salts

Salt is an element found in almost every dish we prepare in the kitchen, including curries, desserts, salads, and soups. However, in most households, we use only 2-3 salt lists and no more, and we probably have no idea whether other varieties exist or not. Salt enhances and complements the flavor of almost anything it comes into contact with. It’s a marvelous component that’s widely used in BBQ and other types of cooking. In this article, we’ll look at the most common types, their flavor notes, when and how to use each, and a few substitutions you can make if necessary.

Let’s discuss the different salt types used around the world, and how exactly they are used.

  1. Himalayan Pink Salt

It is a bright pink-colored salt dug up in Pakistan’s Punjab region, largely obtained from the Khewra salt mine. Himalayan salt is pink in color because it contains iron oxide and 84 organic substances. They are one of the most beautiful colored salts in appearance. 

  1. Himalayan Black Salt

It is a type of rock salt frequently used in Indian households. It’s also known as ‘Kala namak’ or ‘black salt.’ Its harsh and colorful purplish-red color is caused by minerals, and its peppery odor is caused by the presence of sulphur. The black salts differ much in taste than the rock salts.

  1. Sea salt

Sea salt is obtained directly from vaporized marine waters. It has sizable, tender flakes that are formed by vaporization of seawater until it solidifies into salt. Sea salt contains many nutrients that contribute to its complex flavor.

  1. Kosher Salt

Kosher salt is one of the salt variants with large granular crystals that may aid in avoiding too much salting. However, it dissolves rapidly in water. Kosher salt is taken out from the ground or the sea and is not as iodized as table salt.

  1. Flake Salt

Flake salt is extracted from vaporized saltwater. Salt comes in a variety of types and textures, and it has an unusual structure like pyramids and is gentle and feathery in weight. This salt has a bright flavor and a low mineral content.

  1. Fleur De Sel

The French term “Fleur de Sel” translates to gray salt. However, because it is produced in narrow evaporation pools, it is also known as Celtic sea salt. This edition has a lovely, wet texture similar to wet sand. It is great for cooking and also works well in desserts.

  1. Gray Salt

This salt is collected from coastal ponds in the Atlantic off the coast of France, known as the Celtic Sea. The gray appearance of this salt is caused by minerals left behind when saltwater vaporizes. It works best in completed recipes, such as roasting, grilling, or sautéing vegetables.

  1. Table Salt

Table salt is noticed in kitchens and restaurants.  It is obtained from the ground and from the sea. It is more elegant and iodized than kosher salt. Table salt encompasses iodine and anti-caking agents, so it does not clot. It should not be used in savory dishes. They are commonly known as rock salts. 

  1. Hawaiian Red Salt

Among the salts, red Hawaiian salt has a lesser sodium content than table salt. The sea salt is coupled with alaea, volcanic clay packed in iron oxide. Hawaiians use this in traditional dishes as well as for religious functions. They are also listed as one of the most beautiful colored salts in appearance.

Conclusion

The salts listed above are different types of salt with different names, uses, extraction methods, and properties. As a result, you can select your salt based on your needs and preferences. However, the salts listed above are the most frequently used salts around the world.

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