Which Grain Of Salt ?

10 Different Types of Salt Everyone Should Know

Salt can both make or break the taste of any food. And it is important to know how important it is to put the right amount of salt into a meal because it is one of the essential ingredients to most recipes. And it can improves or ruin the taste of food if not used in proper proportions. Also, with fine dishes, you may have to switch between different types of salt to suit the flavor of varying recipes.

To make your recipes tasty with various flavors, you should know the different types of salt,

So let us have a look at different kinds of salts to add in your recipes.

Table Salt

The manufacturers of salt, harvest table salt from the underground salt mine deposits. They process this salt finely and remove the unwanted traces of minerals. They grind the particles in small fine particles. The process also includes adding anti-caking additives to the salt to avoid clumping. 

Table salt contains iodine, which is a necessary nutrient for thyroid glands. People with Iodine deficiency suffer from thyroid-related diseases. So most of the nutritionists recommend them to add table salt in their diet for the intake of iodine.

Sea Salt

The manufacturing of sea salt is done by the evaporation of saltwater lakes or water from oceans. The manufacturers do not process sea salt as much as the table salt. Due to this, the particles of sea salt have higher coarseness levels. 

And while sea salt lacks iodine, it does contain minerals such as calcium, magnesium, and potassium. Though it is not necessary to consume sea salt for the intake of these minerals, as you can find them through any other source of food.

You can use sea salt for sprinkling over food, chocolate-based desserts, or you can use it for seasoning meat such as steaks. Many people also use sea salt in bathing water as it helps soften and sooth skin soreness and roughness.

Kosher Salt

Kosher salt is coarse edible salt where the salt particles are flakier than the table salt. You can use it for sprinkling over the meat, which is also called “koshering”. So the name ‘Kosher Salt’ from Jewish tradition where they practice this process. It dissolves quickly and is perfect for cooking food, especially meat.

Kosher salt lacks iodine and contains rare additives of anti-caking agents.

Pickling Salt:

The pickling salt is used mainly in the process of canning and brining. And it is used to preserve the pickles. As it comes with small fine particles, it quickly gets dissolved in the food. Hence most of the people use it over table salt. But like the kosher salt, pickling salt also lacks iodine and additives of anti-caking agents.

The pickling salt also doesn’t contain any traces of minerals like the sea salt, which may lead to discoloration of the preserved food.