Salt is one of the most important ingredient; without it food would taste bland and quite unappealing. Salt enhances and suppresses different flavors in our food depending on what your dish is. Salt has properties that release food molecules into the air giving your food aroma. However, not all salts are the same.
There are 12 types of salt:
- Table salt is harvested from salt deposits underground. Highly refined and is treated with anti caking agent to prevent clumping.
- Kosher Salt is flaky coarse large grains. Kosher releases a blast of flavor making it great for all purpose cooking. Kosher salt does not contain iodine or anti caking agents.
- Sea Salt is harvested from evaporated sea water. It is unrefined and coarser grained. Sea salt contains minerals such as zinc, potassium and iron which gives sea salt a more complex flavor.
- Himalayan 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 pink color contains 84 natural minerals and elements found in the human body. Its rich minerals give food bolder flavor.
- Celtic Sea Salt (also known as sel gris French gray salt) is harvested from the bottom of tidal ponds off the coast old France. The salt crystals are raked out after sinking. Celtic salt is moist chunky grains with a gray hue.
- Fleur De Sel is the flower of salt it’s hand harvested from tidal pools off the coast of Brittany France. Paper thin crystals are carefully drawn from the waters surface. This salt has grayish blue tint and expensive to buy. The caviar of salts.
- Kala Namak (black salt) is Himalayan salt that has been packed in jar with charcoal, herbs, seeds, and bark then fired in a furnace for a full 24 hrs before its cooled, stored and aged. It has a reddish black color with a pungent salty taste egg like aroma.
- Black Hawaiian salt (black lava) its sea salt harvested from the volcanic island of Hawaii. It gets its deep black color from the addition of activated charcoal. Coarse grained and crunchy.
- Smoked Salt is slow smoked up to two weeks over a wood fire. Smoke salt adds intense and smokey flavor to dishes
- Flake Salt Harvested from salt water through evaporation, boiling or other means.
- Red Hawaiian Salt (alaea salt) unrefined and gets its color volcanic clay alaea
- Pickling salt used for pickling and brining.