Salt has and will always will be a kitchen staple. It has so many uses and distinction. Throughout history, Salt has been a vital part in creating medicine, food and trading.  From medieval France to the provinces in China salt has played a huge part in their food development.

Salt has been produced all over the world, and all have different character and purpose. Here is a simple list to discuss with you some of the slat you may encounter in the market.

Sel Gris or Celtic Sea Salt

•    Translates to Gray Salt is harvested from salt evaporation ponds. Salt crystals are raked from the bottom of the pond
•    Texture – Granular, moist and chunky
•    Uses – Finishing Salt, Baking salt or Cooking Salt
•    Ideal For – Roasted Vegetable, rustic tart crust and fatty meats.

Kosher Salt

•    Named by the Jews (Used for meat preparation)
•    Came from the earth or the sea
•    Texture – dissolves easily and fast
•    Uses  – is a great all purpose salt
•    Ideal For – Cooking meats, baking and can be used for flavor
•    Popular brands – Diamond Crystal and Morton

Flake Salt

•    Made by evaporating or boiling brine
•    Has low mineral content
•    Texture – has different crystal structures
•    Uses – Finishing Salt
•    Ideal For – salads, sandwiches and quiches

Fleur de Sel

•    French word translates to “Flower of salt”
•    Came from salt evaporation ponds. Collected from the water surface unlike Gray Salt.
•    Traditionally harvested in Guérande, Brittany but is now harvested all over the world.
•    Texture – Dissolves gently and has a delicate structure
•    Uses – Finishing Salt and All Purpose Salt.
•    Ideal For – Protein and vegetables.

Himalayan Salt

•    One of the purest salts
•    Came from Sea salt deposits in Pakistan’s Khwera Salt Mine.
•    Rich in Minerals
•    Has the Ability to hold a certain temperature for an extended time.
•    Texture– comes in different shades. It can be pure white or pink to deep red.
•    Uses – Used in Spa treatments, Cooking Salt or Finishing Salt.
•    Ideal for – Cocktails, ice cream and cooking fish, meat and vegetable.

Hawaiian Sea Salt

•    Texture – coarse and fine. Comes in red or black.
•    Red Hawaiian sea salt gets its color from Alaea (natural mineral from a volcanic baked red clay) while black Hawaiian sea salt gets its color from charcoal.
•    Full of Trace Mineral
•    Uses – Finishing salt and Cooking Salt
•    Ideal For – Caviche, pork, seafood and more

Smoked Salt

•    Made by slow smoking over a wood fire.
•    Has a deep and smoky flavor
•    Uses – Cooking Salt
•    Ideal for – Potatoes, Grilled steaks and Barbecues

Seasoned Salt

•    Can be seasoned with different flavoring such as herbs, truffles, citrus and more.
•    Truffle Seasoned Salt has an earthy flavor.
•    Uses – Cooking Salt and Finishing Salt
•    Ideal for – grilled vegetables, risotto, red meat, and cocktails.

Gros Sel

•    French word that translates to “Large Salt”
•    Sea salt made from large grained crystals
•    Use salt grinders for Gros Sel for fresh ground sea salt
•    Uses – Finishing Salt
•    Ideal for – Seasoning pasta water and for making salt crust for fish and meat.

Table Salt

•    Most Common Salt
•    Comes from underground salt deposits
•    Contains more Sodium Chloride than sea salt.
•    Mostly used in salt shakers in restaurants and fast food joints.
•    Uses – All purpose salt

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