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Types of Salt for Cooking in 2024

Table Of Contents

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Types of salt for cooking in 2024.

Salt is more than just a kitchen staple—it’s a culinary game-changer. Many home cooks are familiar with the dilemma: You reach for salt to season your dish and pause, wondering if the type on your shelf is truly the best choice for your meal.

Perhaps you’ve asked yourself how different salts might enhance or detract from the flavor of food, or if that fancy sea salt is worth its price tag.

One fascinating fact about this crystalline mineral is that it not only seasons our foods but also plays an essential role in human health—balancing fluids in our bodies, aiding nerve function, and helping muscles contract.

Prepare to explore a world beyond simple sodium chloride; one where each grain tells a story of geography, history, and culinary tradition—a pinch away from enhancing every dish you create.

Ready? Let’s dissolve into the savory details.

Key Takeaways for Types of Salt for Cooking in 2024

  • Salt is more than just a simple seasoning; it has played a big role in human history and is used for food flavor, health, and preservation.
  • There are many kinds of salt like table salt, sea salt, Himalayan pink salt, and specialty salts each with unique tastes and uses in cooking.
  • Besides making food delicious, salts like iodized table salt help prevent health problems while others can be used as natural remedies for things like sore muscles or throats.
  • Salts also come from different places – some from the sea, others mined from ancient seabeds or mixed with volcanic ash to create unique flavors.
  • In chemistry, salts are made of two parts called ions that form when acids and bases react together. They have important roles in science too!

What Is Salt?

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Red salt, which is self-precipitating common salt (sodium chloride) crystallized, was found at the bottom of the drying Kuyalnik Estuary, Ukraine.

Salt, in its essence, is far more than just a simple seasoning; it’s a compound deeply rooted in human history and pivotal to our very survival. This mineral, scientifically known as sodium chloride (NaCl), boasts unique physical properties that have made it indispensable in various aspects of life—from culinary arts to ancient preservation techniques.


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Long ago, people found out that salt is a great way to preserve food. They also used it to make their food taste better. Everyone wanted salt because it made life easier and tastier.

Salt has a big story behind it. In ancient Egypt, they would use salt to keep their mummies safe for many years. It was so special that they even gave it as gifts to their gods. People needed salt so much that they would travel far and trade precious items just to get some.

Many wars were fought over places with lots of salt because everyone knew how important it was. Even in religion and talks between countries, salt played a big part. It wasn’t just something you put on your dinner; it changed history!

Physical Properties

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Amazing salt crystals under the microscope

Salt isn’t just a piece of history; it’s also fascinating to look at and touch. You can see this when you find salt in your kitchen or maybe along the road during winter. Salt has a special shape called crystalline.

Salt, specifically sodium chloride (NaCl), which is the most common type of salt used in cooking and food preservation, has several key physical properties:

  1. Appearance: Sodium chloride is typically a white crystalline solid. The size and shape of the crystals can vary depending on the method of production.
  2. Taste: Salt has a distinctive salty taste, which is one of the basic human tastes. It enhances other flavors when added to food.
  3. Solubility: Salt is highly soluble in water. Its solubility decreases with decreasing temperature, meaning it dissolves less in colder water.
  4. Melting Point: Pure sodium chloride has a melting point of around 801°C (1474°F).
  5. Boiling Point: The boiling point of sodium chloride is around 1413°C (2575°F).
  6. Density: The density of salt is about 2.16 grams per cubic centimeter.
  7. Hardness: Salt is relatively hard and brittle, and it can be crushed or ground into smaller particles.
  8. Hygroscopic Nature: Salt is hygroscopic, meaning it can absorb moisture from the air. This property can lead to clumping in humid conditions.
  9. Thermal Conductivity: Salt has a low thermal conductivity compared to metals.
  10. Chemical Stability: Sodium chloride is chemically stable and non-reactive under normal conditions. It does not decompose and is not flammable.

These physical properties make salt an important and versatile substance, not only in culinary applications but also in industrial and scientific uses.

Mining Salt

Salt is harvested through several methods, each suited to different environments and resulting in various types of salt. Here are the main methods:

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production in a salt mine
  1. Evaporation from Sea Water:
    • Solar EvaporationThis is the oldest method of one of the 12 types of salt production, used in warmer climates. Sea water is placed in large, shallow ponds or pans and left to evaporate under the sun, leaving behind salt crystals. This method is often used for producing sea salt and specialty salts like Fleur de Sel, a type of sea salt..
    • Vacuum Evaporation: Used for table salt, sea water is heated under vacuum to speed up the evaporation process. This method allows for greater control over the purity and grain size of the salt.
  2. Mining Rock Salt:
    • Room and Pillar Mining: This is a common method for mining rock salt, found in ancient underground deposits. Large machines cut out rooms in the salt layers, leaving pillars intact to support the mine roof. The salt is then processed to remove impurities.
    • Solution Mining: In this method, water is pumped underground to dissolve the salt deposit. The resulting brine (saltwater solution) is then pumped out and evaporated to extract the salt.
  3. Lake Harvesting:
    • In areas with saltwater lakes (like the Great Salt Lake in Utah or the Dead Sea), salt is harvested similarly to sea salt. The water from these lakes is channeled into ponds where the water evaporates, leaving behind salt.

Edible Salts

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Moving through history and beyond mere chemistry, let’s delve into the world of edible salts—those granules that not only preserve our foods but also enhance their flavors. From the ubiquitous shaker on your table to exotic pink crystals from ancient seabeds, we find a variety of salts each with its unique taste and culinary application.

Fortified Table Salt

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Ionized salt on wooden table

Fortified table salt is a type of salt that has extra iodine added to it. Iodine is important for keeping your thyroid gland healthy, which controls how your body uses energy and stays warm. Many believe people used to get sick from not having enough iodine in their diets, and thought adding it to salt would help. This kind of salt also sometimes has other things put into it so it won’t clump together in an effort to make cooking with it easier.

Iodized salt has been a significant public health initiative to prevent iodine deficiency. However, there are some health concerns associated with its consumption:

  1. Excess Iodine Intake: While iodine is essential for thyroid function, excessive intake can lead to hyperthyroidism, characterized by symptoms like rapid heartbeat, sweating, anxiety, and weight loss. In some cases, it can also cause hypothyroidism and thyroid enlargement (goiter).
  2. Increased Sodium Intake: Iodized salt is still salt, and high consumption of table salt can lead to elevated blood pressure, heart disease, stroke, and kidney disease.
  3. Thyroid Dysfunction: In individuals with pre-existing thyroid problems, the added iodine can sometimes exacerbate conditions like autoimmune thyroiditis.
  4. Allergic ReactionsAlthough rare, some people might be allergic to iodine and can have adverse reactions to iodized salt, a type of salt used in cooking and baking.
  5. Interaction with Medications: Iodine can interact with certain medications, such as those used for treating hyperthyroidism, potentially leading to adverse effects.
  6. Impact on Taste and Cooking: Some people find that iodized salt has a slightly different taste compared to non-iodized salts, which can affect the flavor of food.
  7. Reduced Shelf Life due to the amount of salt used.: Iodine can degrade over time, particularly when exposed to air, moisture, or heat, reducing the shelf life of iodized salt compared to non-iodized variants.

Note: There is more and more evidence that iodine may be the cause of high blood pressure and not salt.

Sea Salt

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A woman working on salt field in Kampot, Cambodia.

Sea salt comes from evaporating seawater. It’s a natural kind of salt that people like for its minerals. These extra bits give food more flavor and color. You can find sea salt in many kitchens because it can make dishes taste better.

This salt is good because it’s not changed much from when it gets taken out of the ocean. You can buy sea salt as big crystals or fine grains, so there are lots of ways to use it in cooking.

Try sprinkling some on top of salads for an extra burst of flavor or mix it into meat before roasting to bring out the best tastes.

Lots of folks choose sea salt over regular table salt because they care about eating well. Sea salt still has minerals that the body needs, and these can help you feel great while making your meals delicious too!

Himalayan Pink Salt

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Moving away from the ocean, we find Himalayan Pink Salt, a rock salt mined in the mountains of Pakistan. This salt stands out because of its beautiful pink color. The color comes from minerals like calcium, magnesium, potassium, and iron inside it.

These minerals not only give the salt its unique hue but also pack it with nutrients that many health-conscious cooks love.

Himalayan Pink Salt is often said to be better for you than regular table salt. It’s less refined and doesn’t have any added iodine or anti-caking agents. Many people use this good salt for cooking and finishing dishes to add both flavor and a pop of color.

Some also believe that it can help with things like reducing acidity in your body and even losing weight.

This special kind of rock salt has been linked to helping ease health issues too. However, just like any other type of edible salt, Himalayan Pink Salt has sodium chloride. This means you should still watch how much you use so it fits into a healthy diet.

Be aware: True Himalayan Pink Salt is mined from the salt veins inside the Khewra mine in Pakistan. This is usually done manually to preserve the structure and purity of the salt. The use of minimal processing and machinery helps maintain the natural state of the salt. Much of Himalayan salt today comes out of China so be sure you are using authentic salt.

Kosher Salt

Kosher salt stands out with its big, chunky crystals. Its name comes from the way it helps to make meats kosher. This happens by drawing blood from meat, which is a step in the Jewish tradition of preparing food.

Because kosher salt has no added iodine, it tastes clean and pure.

Chefs love using kosher salt because the larger grains make it easy to pick up with your fingers and sprinkle over food. This gives them more control when they’re cooking. It also dissolves well, which makes flavors blend nicely in dishes. See Seasoning Prime Cuts of Meat for more.

What makes it kosher? Kosher salt is named for its use in koshering meats, featuring coarse, flake-like grains ideal for drawing out blood as required in Jewish dietary practices. Free from additives like iodine, it’s preferred for its pure quality and texture, which allows for precise seasoning control in cooking. The term “kosher” refers to its suitability for the kosher process, not its adherence to religious dietary laws.

Pickling Salt

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Pickling salt stands out because it’s pure. It doesn’t have stuff mixed in that keeps it from clumping together. The grains are tiny and dissolve fast, which is perfect for making pickles.

Foods get a good salty flavor without any extra bits floating around.

This salt works great when you need to make pickled cucumbers or other canned veggies. You can be sure your pickles will turn into tasty treats with its help! Just remember not to swap it with other kinds since each kind of salt does its special job in cooking.

For those who like trying new things, there are salts with less sodium that you might use for quick pickle recipes. But your pickles may taste a bit different from the usual ones if you do this change-up.

Pickling salt and kosher salt both come clean as plain old sodium chloride, and they give food that yummy salty kick!

Celtic Grey Sea Salt

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Celtic Grey Sea Salt in a bowl with a spoon

Celtic sea salt, distinguished by its moist texture and rich mineral profile, is versatile in cooking. It’s used as a seasoning during the cooking process, where its unique minerals enhance the depth and complexity of flavors. Especially effective as a finishing salt, it can be sprinkled over dishes just before serving to elevate the taste.

In brining and marinating, Celtic salt tenderizes and flavors meats, poultry, or fish, while in baking, it balances sweetness and adds flavor complexity. Its use in creating salt crusts for fish or meat results in tender, flavorful dishes. Though less common for preservation due to its moisture content and cost, it can still be employed in curing foods.

Celtic salt also enhances homemade salad dressings, sauces, and the cooking of grains and legumes. Due to its robust flavor, adjustments in quantity might be necessary compared to regular table salt, and its unique properties should be considered, particularly in baking.

Flaky Salts


For light, flaky salt, there are a few excellent options, each with unique characteristics:

  1. Fleur de Sel: Often considered the crème de la crème of sea salts, Fleur de Sel is harvested from the surface of salt ponds in parts of France. It’s known for its delicate texture and light, flaky consistency. Fleur de Sel is ideal as a finishing salt for its subtle flavor and pleasant crunch.
  2. Maldon Salt: Harvested in England, Maldon salt is famous for its pyramid-shaped crystals. This salt is also light and flaky, with a clean, mild taste that enhances the flavor of dishes without being overpowering. It’s another excellent choice for finishing dishes.
  3. Flake Sea Salt: General flake sea salt, which can be sourced from various locations, tends to have a light, flaky texture similar to Maldon salt. Its flakes are usually large and pyramid-shaped, making it ideal for sprinkling on top of dishes.
  4. Cyprus Flake Salt: Harvested in the Mediterranean, Cyprus flake salt is known for its pyramid-shaped crystals, similar to Maldon. It has a mild taste and a light, crunchy texture.
  5. Australian Murray River Salt is a unique type of sea salt.: This pink-hued salt, harvested from the Murray River in Australia, is prized for its light, delicate flakes and slightly sweet flavor. It’s not only a beautiful finishing salt but also offers a unique taste profile.

Each of these salts brings a distinct texture and flavor profile to dishes, making them excellent for use as finishing salts. They are typically used to sprinkle on food right before serving, as their delicate flakes can dissolve if cooked or added during the cooking process. It’s worth experimenting with different types to see which one best suits your taste and culinary needs.

Specialty Salts

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Venturing beyond the common table and sea salts, there’s a world of specialty salts with unique colors, flavors, and culinary uses; each offers a distinct taste experience and aesthetic appeal that can elevate your dishes from the every day to the gourmet.

Whether you’re looking to enhance a dish’s visual presentation or infuse it with an exotic flavor profile using 12 different types of salt, artisanal salts are key culinary assets for any adventurous home cook.

Black Hawaiian Salt

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Black Hawaiian salt, also known as black lava salt, brings a touch of the exotic to your kitchen. This special seasoning is born from sea salt that’s been blended with activated volcanic charcoal.

The result? A stunning deep-black color that looks amazing on any dish.

You’ll find this unique flavor booster comes straight from Hawaii’s Molokai island. Chefs and home cooks alike treasure it for its rich, earthy taste with slight smokiness. It’s not just about good looks—this salt adds an unforgettable twist to your meals.

Picture it crowning your grilled fish or rimming the glass of a tropical cocktail. Black Hawaiian salt doesn’t just change the look of a dish; it can transform simple flavors into gourmet experiences.

Its use isn’t limited to one type of cuisine either—it plays well in Asian recipes and Indian spices too! Just sprinkle a little onto your cooking and watch the magic happen.

Smoked Salt

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Moving from the rich, earthy tones of Black Hawaiian Salt, we enter the realm of smoked salt. Imagine sitting by a cozy campfire and that smell of wood in the air. That’s what smoked salt can bring to your kitchen table.

It’s sea salt or rock salt that has been smoked over burning wood, taking on that campfire scent. Different woods give different flavors—some might use hickory for a strong taste or applewood for something sweeter.

Using Pink Himalayan Sea Salt is best if you want your smoked salt to pack a bigger flavor punch than regular kosher salt can offer. This specialty seasoning isn’t just any old cooking salt; it doesn’t have liquid smoke, dyes, or fake tastes added to it.

Instead, you get a true smoky vibe straight from nature—a gift for meats like steak and robust fish dishes such as salmon recommended with Alderwood Smoked Sea Salt.

Adding some smoked salt to recipes transforms simple foods into gourmet experiences without much effort at all! Sprinkle it on mac and cheese for an unexpected twist or rub it onto chicken before roasting to create those flame-grilled aromas right in your oven.

Red Hawaiian Salt

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Red Hawaiian Salt stands out with its beautiful red color. This salt gets its unique look from alaea clay, a type of volcanic ash full of iron oxide. People love this salt for more than just its looks; it has a gentle taste and packs extra nutrition not found in regular sea salts.

It’s special to Hawaii and was once considered sacred by the island’s natives.

This mellow-flavored salt is perfect for adding something special to your dishes. Whether you’re seasoning meat or finishing off a salad, Red Hawaiian Salt brings a bit of the ocean and earth to your table.

Himalayan Black Salt

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Himalayan black salt, or kala namak, is a special kind of salt from the Himalayas. It smells like sulfur because it has some sulfur in it. This smell makes it popular in Asian and Indian dishes, giving them a unique taste.

People have been using this black salt for a very long time near the big mountains.

This salt looks different from other salts too; its crystals can be cubes or odd shapes. Pink Himalayan salt is almost not smelly at all and isn’t as salty as most salts you buy. But Himalayan black salt adds more than just salty flavor to food—it can make things taste umami, which means rich and savory.

Other Uses Of Salt

Salt’s impact extends far beyond the mere flavoring of our food; it plays an integral role in health applications and various non-dietary uses that permeate our daily lives. From preserving foods to medicinal remedies, this versatile mineral has proven indispensable across multiple domains, demonstrating its multifaceted utility in both ancient practices and modern innovations alike.

Food Preservation

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Salt is a powerful food preservative due to its ability to reduce moisture and inhibit the growth of bacteria, yeasts, and molds. Here’s how it works:

  1. Dehydration: Salt draws water out of food and from within the cells of bacteria through osmosis. This dehydration effect reduces the moisture available for microbial growth, making the environment less hospitable for bacteria, yeasts, and molds that can cause food spoilage.
  2. Inhibiting Microbial Growth: The high concentration of salt creates a hypertonic environment where microorganisms cannot thrive or reproduce effectively. Most bacteria, yeasts, and molds require a certain amount of water to grow, and the lack of available water in a salt-rich environment inhibits their growth.
  3. Chemical Changes: Salt can also chemically alter proteins in food, changing their texture and contributing to preservation. For example, in cured meats, salt changes the protein structure, adding to both preservation and flavor.
  4. Preventing Oxidation: Salt can help slow down the oxidation process in fats, which can cause rancidity. This helps to prolong the shelf life and maintain the quality of certain foods.

Historically, salt has been used for centuries in food preservation techniques such as curing meats, pickling vegetables, and salting fish. While it’s an effective preservative, modern refrigeration and other preservation methods have reduced our reliance on salt, allowing for less sodium in our diets without sacrificing food safety or shelf life.

In Health & Natural Remedies

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Soaking in saltwater, often using Epsom salt or sea salt, is a practice believed to have several benefits for the body due to the minerals in the salt and the effects of osmosis. Here’s how saltwater baths can be beneficial:

  1. Relaxing Muscles: Magnesium, particularly found in Epsom salt, is known to help relax muscles and relieve soreness. It is believed to be absorbed through the skin during a bath, aiding in reducing muscle tension and helping to relax the body.
  2. Reducing Inflammation and Pain: Salt baths may help reduce inflammation, which can alleviate pain associated with conditions like arthritis and muscle soreness. The magnesium in Epsom salt, for instance, can help to reduce inflammation.
  3. Detoxification: Soaking in saltwater is often thought to help draw out toxins from the body. The theory is that as salt pulls water out of the body by osmosis, it might also draw out harmful substances.
  4. Improving Skin Health: Saltwater baths can also have benefits for skin health. Salt has natural exfoliating properties, which can help to remove dead skin cells. 12 different minerals found in types of sea salt, like zinc and potassium, might aid in keeping the skin moist and healthy.
  5. Promoting Relaxation and Stress Relief: Beyond the physical benefits, a warm saltwater bath can be very relaxing and therapeutic. It can help reduce stress and promote a feeling of well-being, aiding in better sleep and overall relaxation.
  6. Improving Circulation: Warm water in general can help improve circulation, and the addition of salt might enhance this effect, leading to better blood flow and overall cardiovascular health.

It’s important to note that while many people find saltwater baths beneficial, the scientific evidence supporting these benefits varies. People with certain health conditions, such as high blood pressure or heart disease, should consult with a healthcare provider before taking saltwater baths, especially if using them frequently or with a high concentration of salt.

Dietary Uses.

Celtic sea salt, often known for its moisture and grayish hue, is harvested from the Celtic Sea near Brittany, France. It’s touted for its mineral content, having been minimally processed and usually containing a variety of minerals including magnesium, calcium, potassium, and trace amounts of other nutrients. Here’s how it can potentially benefit your health:

  1. Mineral Intake: Celtic salt is known for its rich mineral profile. Unlike regular table salt, which is heavily processed and stripped of most minerals, Celtic sea salt retains these nutrients.
  2. Electrolyte Balance: The minerals in Celtic salt, like potassium and magnesium, play a role in maintaining the body’s electrolyte balance, which is essential for muscle function and overall hydration.
  3. Alkalizing: It’s suggested that Celtic salt has alkalizing properties, which can help balance the body’s pH levels. A balanced pH is important for maintaining health and preventing diseases.
  4. Low Sodium Impact: Because of its intense flavor, you may use less Celtic sea salt than table salt in cooking, potentially reducing your overall sodium intake.
  5. HydrationThe trace minerals in Celtic sea salt, one of the 12 types of salt, can aid in proper hydration by helping the body absorb water more efficiently.
  6. Skin HealthSome people use Celtic sea salt, a type of salt for cooking and as well as in baths and skin scrubs, for its mineral content, which is believed to promote skin health.
  7. Digestive Health: Salt in general aids digestion by stimulating salivary glands and helping the stomach to break down food.

Non-Edible Salts

While most salts are edible and used in cooking, there are certain types of salt that should not be consumed due to their specific properties or intended uses. These include:

  1. Rock Salt (Also Known as Halite): Often used for de-icing roads and making ice cream in old-fashioned ice cream makers, this type of salt is not purified for consumption and may contain impurities and dirt.
  2. Water Softener Salt: Used in water softening systems, these salts often contain additives that are not safe for consumption. They are designed to remove minerals from hard water and are not fit for culinary use.
  3. Pool Salt: Specifically designed for swimming pools, pool salt is used to generate chlorine and maintain the chemical balance of pool water. It may contain anti-caking agents and other additives that are not safe for ingestion.
  4. Industrial Salt: This is used in various industrial applications and is not intended for consumption. It may contain higher levels of impurities and chemicals that are harmful if ingested.
  5. Epsom Salt (Magnesium Sulfate): While it is sometimes used as a laxative or for soaking, Epsom salt is not a culinary salt and should not be used as a seasoning or cooking ingredient.

It’s important to ensure that any salt used for culinary purposes is specifically labeled as food-grade. Food-grade salts are processed and purified to be safe for consumption, unlike salts intended for industrial or other non-culinary uses.

Terms for Salt

  1. Truffle Salt: A specialty salt infused with truffles (a type of highly prized fungus). It combines the distinct taste of truffles with salt, adding a luxurious, earthy flavor to dishes.
  2. Gourmet Salt: Refers to high-quality salts often characterized by unique flavors, textures, or origins. These include Himalayan pink salt, fleur de sel, and other artisanal salts used to enhance culinary creations.
  3. Granulated Salt: This is regular table salt with fine, uniformly sized grains. It’s highly processed and often includes additives like anti-caking agents or iodine.
  4. Moist Salt: Salt that retains natural moisture, not completely dried out. Celtic sea salt is an example, known for its slightly damp texture and rich mineral content.
  5. Coarse Grained Salt: Salt with larger, chunkier crystals. It’s used in cooking for its texture and slower dissolution rate, and includes types like kosher salt and some sea salts.
  6. Finishing Salt: A type of salt used to finish a dish just before serving. These salts, like fleur de sel or Maldon salt, often have larger, irregular crystals and are used for their texture and flavor enhancement.
  7. All-Purpose Salt: Typically refers to table salt, which is used in both cooking and at the table. It’s finely ground and usually iodized, making it suitable for a wide range of culinary uses.
  8. Underground Salt: Salt mined from underground deposits, also known as rock salt or halite. It’s often used for de-icing roads and in some traditional cooking methods.
  9. Rock Salt: Large, chunky crystals of salt mined from underground salt deposits. It’s less refined and can be used for cooking, but is more commonly known for de-icing and industrial purposes.
  10. Flower of Salt (Fleur de Sel): A delicate, hand-harvested sea salt collected from the top layer of salt ponds. It’s known for its fine, light crystals and is used as a finishing salt.
  11. Gray Salt (Sel Gris): A mineral-rich sea salt typically harvested from clay-lined salt ponds. The gray color comes from the clay and minerals. It has a coarser grain and is often used in cooking and as a finishing salt.
  12. Flake Salt: Salt that forms as pyramid-shaped flakes. It’s light and crunchy, used as a finishing salt on dishes for both flavor and decoration, like Maldon salt.
  13. Lava Salt: A type of sea salt mixed with activated charcoal, often from volcanic sources. It has a dramatic black color and is used as a finishing salt for both its flavor and visual appeal

Best Use of Salts

I’ve created a table detailing various types of salts, their common uses in dishes, and their purpose for use:

Type of SaltCommon DishesPurpose for Use
Table SaltGeneral cooking, baking, seasoningAll-purpose; adds flavor and preserves food
Kosher SaltMeat brining, seasoning, rimming for cocktails are all processes that can make use of different types of salt every time.Coarse texture ideal for koshering meat; good for seasoning and texture
Sea SaltGeneral cooking, finishing, seafood dishesAdds crunch and flavor as a finishing salt; varies in mineral content
Himalayan Pink SaltSeasoning, finishing, grillingMineral-rich; used for flavoring and health benefits
Celtic Sea SaltCooking, finishing, soups and stewsRich in minerals, moist texture; used for unique flavor
Fleur de SelFinishing, gourmet dishes, saladsDelicate and light; this type of salt for cooking is used for subtle flavor enhancement.
Maldon SaltFinishing, gourmet cooking, meatsLarge, flaky texture; ideal for a burst of flavor and visual appeal

What does a pinch of salt mean?

A “pinch of salt” is a common cooking measurement that refers to the small amount of salt that can be held between your thumb and forefinger. While it’s not a precise measurement, it’s generally understood to be equivalent to around 1/16 to 1/8 of a teaspoon.

This term is often used in recipes to suggest adding a very small amount of salt, just enough to enhance the flavor of a dish without making it noticeably salty. The actual amount can vary slightly depending on the size of one’s fingers and how tightly the salt is pinched.

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Types of Salt for Cooking in 2024 12


As we’ve seen, salt does more than just make food taste good. It comes in many shapes and colors, each with its own special flavor and use. From cooking to health benefits, there’s a type of salt out there for everyone.

Have fun trying different kinds! Remember, the right pinch can turn a simple meal into something amazing.

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