Salt is a common element in curries, desserts, salads, soups, and other dishes. However, most homes utilize only 2-3 salt lists, and many don’t even aware that other salt lists exist. So, you could be amazed after reading this post. Yes, because different regions use different salts.
Different Types of Salt
Do you have any idea how many different types of salts are currently in use around the world? No, we don’t have a precise count of how many of them there are. Consequently, below is a list of some of the most well-known salts that people use all around the world.
Himalayan Pink Salt
In Pakistan, it is a brilliant pink hue-colored salt that is mined in the Punjab region and primarily obtained from the Khewra salt mine, which is the world’s largest. Himalayan salt is pink in hue due to the presence of iron oxide and 84 naturally occurring minerals in the salt crystals.
Utilize: It’s utilized in cooking, lights, and spa treatments.
Himalayan Black Salt
It is a form of rock salt that is commonly found in Indian households and is used for cooking. ‘Kala make or ‘black salt’ are other names for this salt. The minerals that give it its rough and brilliant purplish-red color, as well as its strong scent, are attributable to the presence of sulfur in the mixture.
Utilize: Heart-healthy recipes and vegan meals are frequently prepared using it.
Sea Salt
Sea salt is extracted directly from the seawaters that have evaporated. It has huge, delicate flakes that are formed as a result of boiling salt water until it crystallizes into salt. Sea salt contains minerals, which contribute to the complexity of its flavor.
Utilize: Sea salt is widely used to season roasted vegetables and chocolate desserts.
Kosher Salt.
Salt with large coarse crystals, such as Kosher salt, may be useful in preventing over-salting because of its huge coarse crystals. It, on the other hand, swiftly dissolves in the water and disappears. Kosher salt is mined from the land or the sea and does not contain as much iodine as table salt.
Utilize: Kosher salt is used to season curries, bake, and seasonal salads.
Flake-Salt
Flake salt is obtained by harvesting seawater that has evaporated. There are many different forms of salt, each with a unique shape and texture. Salt is irregularly shaped, like pyramids, and it is light and thin in weight. This salt has a sparkly taste and a low mineral concentration, making it ideal for cooking.
Utilize: Mostly used to season meats, seafood, baked items, and spices.
Fleur de Sel
The name fleur de sel translates as gray salt in French. Because it is harvested in shallow evaporation ponds, it is also referred to as Celtic sea salt. As though you were playing with wet sand, this version has a wonderful and somewhat damp texture. It is fantastic for cooking and may also be used in sweets to great effect.
Utilize: Generally, it is used to flavor foods as they are being prepared or to garnish fish.
Gray Salt
This salt is harvested from tidal ponds in the Atlantic Ocean off the coast of France, known as the Celtic sea. The minerals that are left behind after the seawater evaporates are responsible for the gray appearance of this particular salt. It is most effective when used in finished preparations, such as roasting, grilling, and sautéing veggies.
Utilize: It supports healthy skin and remineralizes the body.
Smoked salt
Smoked salt is exactly what it sounds like; it is salt that has been smoked on bark-free woods, and the type of wood used has an impact on the flavor of the salt. It can be produced with any type of salt that has large granules, including table salt. It is also possible to create smoked salt in the comfort of one’s own home.
Utilize: It is used to impart a smokey, smoky flavor to meals.
Hawaiian Lava Salt
It is generated from seawater that has evaporated in water bodies that have formed on top of hardened volcanic lava flows. The crystals are removed and combined with activated coconut charcoal, which detoxifies the body. Thus, it acquires an earthy, firm flavor that is appropriate for use as a garnishing ingredient.
Utilize: Use in soups or stir-fries. Antioxidant and detoxifying properties benefit skin, digestion, and overall health.
Red Hawaiian Salt
When compared to table salt, red Hawaiian salt has the lowest sodium content of the salts on the market today. It is the sea salt that has been combined with alaea, a volcanic clay that is high in iron oxide. This is something that Hawaiians use in their traditional cuisines as well as for religious purposes.
Utilize: Hawaiians use it to wash, purify, and bless their homes and temples, as well as cook with it.
Table salt
Table salt, such as that found in kitchens and restaurants, was also used. Natural resources such as soil and nitrates are used to produce it. It has a higher level of refinement and iodization than kosher salt. It contains iodine and anti-caking ingredients, which prevent it from clumping together when used as table salt. It is not recommended for use in savory dishes.
Utilize: It is used in everyday cooking, baking, and seasoning.
Pickling Salt
As the name implies, this is a coarse salt variety that does not contain any iodine, minerals, or caking ingredients. Because of its small granules and the fact that it contains no additives, it is great for pickling. Pickling salt must be stored in an airtight container to keep moisture out and prevent it from clumping together during storage.
Utilize: It is possible to use it for canning and pickling fresh fruits and vegetables.
Conclusion
The salts described above are different types of salts with different names that have varied functions, extraction processes, and physical qualities. As a result, you can select the salt that best suits your requirements and needs. However, the salts listed above are the most widely used in the world, with people using them all around the world.