One can never imagine food without salt, as without it the food is blend and of no taste. There are different types of salts; for salads, food, juices sometimes salt is also added to fruits. So let’s have a look on types of salt.
Scientifically it is called Sodium chloride (NaCl). Table salt is the most common one and is harvested from underground deposits. However, consuming this salt at a high level can cause a lot of health problems.
This type of salt is harvested from either saltwater or rock-salt deposits. It is used to sprinkle on top of meat which results to have a surprisingly amazing flavour. The shape differs from brand to brand as the process for making it also differs so it can be either pyramidal or flat in appearance. It is visible when sprinkled as it is not as fine as table salt.
It is obtained from the seawater, after evaporation. It has many benefits, like; it keeps oneself hydrated and is also a great source of minerals. Not only that but is also good for cramps and is great for skin.
Himalayan pink salt
As the name suggests, it is found near Himalaya mountains and it is harvested with hand. The appearance, this type of salt is bigger compared to others and color ranges from off-white to deep pink. Pink salt is also chemically similar to table salt. This salt has benefits to body such as, it helps to lower blood pressure, strengthens bones and also avoids muscle cramping.
Celtic sea salt
Celtic salt is free from pesticides, herbicides and harmful chemicals. Also known as ‘Grey salt’. As salt is used in meat and fish broth, so this type is more preferred and is used for baking too. From where does this type of salt comes? It is harvested from the bottom of tidal ponds near France coast.
Flower of salt
The most expensive of them all and is hand-harvested from tidal pools off the coast of France and this can be done with wooden rakes and when the days are dry and sunny with a slight breeze. It is formed in a thin layer over the surface of seawater as it evaporates. It is used as finishing salt or to garnish food.
Kala namak/ Black salt
It is also known as Himalayan black salt. It starts as Himalayan pink salt or sodium chloride and then heated to high temperature and then it is mixed with other spices. Though the name is Kala namak, the colour isn’t always black it varies from dark pink to black.
This type of salt has an irregular shape as pyramidal, potato chips, or sometimes shavings. It is obtained from seawater after evaporating or boiling. Flake salt dissolve in water quickly, is one of its characteristics. Where is this type of salt used? It is used to add salinity to dishes like chocolate desserts, seared meats and is harvested from clean coastal waters.
Black Hawaiian salt
This salt is a mixture of sea salt and purified volcanic charcoal. It is also known as black lava salt. It is harvested from Volcanic islands of Hawaii, the colour is deep black due to the activated charcoal in it. Black Hawaiian salt has some health benefits such as curing of constipation and bloating, curing of intestinal gas problems, treating joints disorders, aids weight loss too.
Red Hawaiian salt
Red salt is unrefined and has mixed with iron oxide rich volcanic clay called ‘Alaea’. This salt has a composition of 80 naturally occurring minerals. It was traditionally used by Hawaiians to purify and bless tools, homes and temples. As this type contains a natural trace of minerals it helps to balance electrolytes.
This smoked salt is an aromatic salt which is burnt on wood for 14 days and the type of wood used in the burning process affects the flavour of salt it can be sweet or subtle in taste. This salt is used for pork or poultry in a grilling spice rub.
Salt is an important ingredient in the process of making pickles and there is a type of salt known as ‘Pickling salt’ which has fine granules and has no additives. Although, table salt is also used in pickle making process but is not recommended as it had additives which can affect the quality of pickles.
Salt our tastemaker in food has many types and so should be used carefully as there are different salts for different food items, and salt is not only used as tastemaker but also as garnishing on meat and fish.