The history of the salt is related to the history of humanity. Salt has been using since thousands of years for preservation of the foods. It contains five basic tastes including sour, sweet, and bitter. According to the science, different types of Salt are chemically similar but they all are not created equal. All the salts make their own contributions to the culinary endeavours. Additives like the iodine have little bit metallic taste than the tasting table. The shape of the salt is crystals. For example, if you use the table salt and kosher salt in the same amount, you will find one of themsaltier.
There are many other types of Salt including garlic salt, smoked, onion salt, season salt, rock salt, and many others. Here in this article, we are going to discuss some of the salts which have been listed according to the chef’s guide.
Types of salt are listed below:
Rock salt is also known as halite. This types of Salt is formed from the sodium chloride and also contains many other trace minerals in it. Rock salt is formed when the large lakes and sea becomes dry. It is mined from the earth from the ancient seatbelts. It can be up to thousands of meters deep.
Rock salt is usually white in colour but sometimes it can also be found in other colours. It is not used in the food directly. Usually, people use rock salt for certain seafood.
Table salt is also known as the iodized salt. These types of salts are harvested from the wells which are built over the salt belts. It can also be harvested through the solar evaporation of the water.
The refined salt contains 95 to 99% of sodium chloride and few amounts of iodine are added to it. Table salt can dissolve easily and quickly.
Kosher salt is also harvested in the same way as of table salt. But it has a bit larger size and this salt is rarely iodized. It can dissolve quickly and also it is good for all-purpose seasoning. It is rarely called for in the baking except as the finishing salt like on pretzels in the place of pretzel salt.
Sea salt is harvested by evaporating the seawater and it is generally white in colour. It can rarely be refined so you can find different nutrients which cannot be found in the table and kosher salt. The nutrients in the sea salt are more complex flavoured than that of the refined salt. This salt is also used in cooking.
Himalayan pink sea salt
Himalayan pink sea salt is the types of Salt which is harvested by the hands from the Himalayas. It differs in colour from white to deep pink. It is unrefined and one of the purest salt in the world. This types of salt consists of 85 benefit and elements.
Coarser grain than table salt and often more rocklike than kosher salt; larger grains may need to be ground prior to use. Boldly flavoured, it works well in seasoning to taste in some dishes, including homemade butter, and as a finishing or cocktail rimming salt; slabs of it are often used for cooking because it imbues its flavour to foods and maintains heat well
Celtic sea salt
Celtic sea salt is also known as the sel gris. It is because of its greyish colour. It is scraped from the mineral-rich sea water. Celtic sea salt has a briny flavour. This salt is excellent to use for fish and meats and it can also be used in the baking soda as the finishing salt.
Black Hawaiian salt
Black Hawaiian salt is also known as the black lava salt. This salt gets its colour from the activated charcoal which is present in the volcanic islands. It is harvested from there. It is coarse-grained and crunchy when unrefined. Black Hawaiian can be used as the finishing salt for the seafood and pork.
Red Hawaiian salt
It’s brittle and crunchy and can be added on the seafood and salads for flavour. It can also be the stunning salt for the cocktails, bread, and desserts.
This salt is harvested from the ancient lake of the Iran which is very rich in mineral. The colour of this salt is blue which comes from the natural compression and the mineral content. Because of this, the light refracts differently.
Its flavour is slightly sweet and lemony. This types of Salt will be best to use for the fish, tomato dishes and the cocktails.
Kala namak; known as black salt is a Himalayan sea salt mixed with the charcoal, seeds, herbs, and the barks and fired in the furnace. This salt has a reddish-black colour and has a flavour like the egg. It is mainly used forgiving an egg-like flavour to the vegan dishes.
Technically, smoked salt is just a types of sea salt which is smoked. This salt has several smoky flavours. The flavours in it will be dependent on the wood which is used to smoke it. The flavour of this salt is intense. Because of this, this salt is mainly used for the beef, heavy veggies, pork, and in the seafood like tuna and salmon.
The flavour in smoke salt is intense, so it’s generally best reserved for beef, cuts of pork and hearty veggies like potatoes or cruciferous vegetables. Though applewood flavours, it may work well on robust seafood, such as salmon or tuna.
Pickling salt is also called canning salt. It is similar the same as table salt in terms of harvesting and refinement. It is totally free from the anticaking agents and iodine that which discolour the preserved food.
Pickling salt is mainly used for canning or pickling, but you can also use it in place of regular salt in a pinch.
Flake salt has a flaky texture and is very thin. It is harvested from saltwater by evaporation or boiling. It differs from fleur de sel in that it has a brighter salty flavour and dissolves very easily.
Flake salt is mainly used as a finishing salt for meat or seafood but you should not use it in the sweets.
Sour salt is not actually a salt. It is a citric acid. It is made by heating the citrus juices and by straining out the calcium citrate, adding the sulfuric acid, and heating the liquid for evaporating.
Sour salt doesn’t taste like a salt but you can use it in the food for the flavour. It is mainly used in canning for preventing the browning. You can also use it to season the popcorn and other foods.