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
