8 known types of salt and everything you need to know about them


Salt is one of the main ingredients for cooking, and it is actually much more interesting than it seems. There are many types of salt, and they all differ from each other. For example, some of them are more concentrated, while others are easier to dissolve. When you come across many of the same options in a supermarket, it’s not always obvious which one to choose. This article is all you need to know about the most common varieties of salt, from iodized cooking to pink Himalayan. The next time you come to the store shelves with salt, think about this How to Green guide to find the best option for yourself.

Iodized salt

types of salt

Type: rock salt.

Taste: pure saline, dissolves quickly, has a slight chemical aftertaste.

Best used for: hot dishes and baking.

Also known as table salt. It usually contains elements that give it a slightly metallic taste that most professional chefs do not like. Usually it undergoes strong processing, and therefore has a low salinity and taste, so this is definitely not the best option for cooking. Proponents of proper nutrition consider this type of salt harmful and recommend not using it in the kitchen. You shouldn’t refuse to buy it at all: table salt is a natural cleaning agent that can tidy up dishes, cutlery, sink and some types of surfaces in the kitchen or in the bathroom. As for eating, it is better to give preference to other types of salt.

Sea salt

Type: sea salt.

Taste: similar to table salt, but without metallic taste and with some complex mineral notes.

Best used: for any hot and cold dishes.

Supporters of healthy foods prefer sea salt, which is often unrefined and more granular than table salt. Since it undergoes minimal processing, it contains beneficial trace elements such as calcium, magnesium and copper, which, in turn, gives it a complex taste. Sea salt is thinner and less concentrated than many other types of salt. And so it is so popular. And although it tastes better than cooking, such salt, unfortunately, may contain microplastic due to the pollution of the oceans


Himalayan Pink Salt

Himalayan Pink Salt

Type: rock salt.

Taste: mineral with complex notes.

Best used: in soups, salads, cereal or vegetable dishes.

The purest form of salt in the world, mined in the Himalayan mountains of Pakistan. It has a characteristic pronounced salmon shade and very large particles of irregular shape. In this salt you will find many minerals, such as calcium, magnesium, potassium, copper and iron. In large form, this salt is suitable for salads and soups, but if you pour it into the mill, then in a crushed form it can be used with any hot and cold dishes.

Himalayan Pink Salt

Indian black salt

Type: rock salt.

Taste: bright, rich.

Best used: to add savory flavor to different dishes, black salt is also used in Ayurvedic medicine.

Indian black salt, or kala namak, is Indian volcanic rock salt. In fact, it is the same Himalayan pink salt, but only heated to extremely high temperatures and mixed with Indian spices, herbs and seeds of Harada fruits that contain sulfur. Indian black salt is rich in sulphates, iron and magnesium, which affect the color, smell and taste of salt.

Flake salt, or scaly salt

Type: sea salt.

Taste: intense salty with a soft crunchy texture.

Best used: as a final salt to add texture and improve the taste of food. Often used in baking and pastry making to decorate sweets.

This low mineral salt is distinguished from the rest due to its shape and intense taste. Fine flakes of salt are extracted from seawater by evaporation or boiling. Since scaly salt dissolves quickly, it makes the taste of everything more vivid: from seafood to chocolate.

Flake salt, or scaly salt

Fleur de sel, or flower salt

Type: Sea Salt

Taste: light, salty, tender and crunchy texture.

Best used: for cooking desserts, pastries, grilled dishes, salads, cereals and vegetables.

The Flower of Salt, or fluer de sel, is a sea salt extracted by hand from tidal pools off the coast of Brittany in France. This can be done only on sunny, dry days with a light breeze and only with the help of a traditional wooden rake. Because of its scarcity and time-consuming harvesting, fleur de sel is the most expensive salt in the world. This salt retains moisture well and has a blue-gray tint due to its high mineral content and oceanic sources.

Gray salt

Type: sea salt.

Taste: salty mineral, dense texture.

Best used: for soups, sauces, fish and seafood, pickling, decorating ready-made dishes. 

French Celtic sea salt, known as gray or rural salt, is mined from tidal pools in France. Salt is a solid raw crystals, filled with minerals such as magnesium, calcium and potassium, and an alkaline pH, which helps the body absorb sodium.

Fleur de sel, or flower salt

Kosher salt

Type: rock or sea salt.

Taste: pure saline.

Best used: for any hot and salty dishes. Salt adheres well to the surface and is easily distributed.

Despite its name, kosher salt is not always kosher. It is called that because it is the best salt for cooking kosher food. It can be obtained from seawater or from underground sources. Many professional chefs use this particular salt, as it has reduced salinity, which means that the risk of over-salting the dish decreases.

In the proper diet there are no trifles, and even such a simple, seemingly thing like salt in the kitchen can affect the quality of the dishes. As you saw in this review, there are different varieties of salt: some are healthier, others are just more interesting in taste. It is up to you to choose the exact type, but remember that the maximum daily amount of salt recommended by doctors is one teaspoon.




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