Have you ever stood in the grocery store and just stared at the salt? There are so many different kinds. What kind should you get? Well I am going to help break it down for you.
Iodized table salt: The reason it’s called “iodized” is because today, most salt manufacturers fortify the salt with the mineral iodine, which is an essential mineral for fighting off certain iodine-related diseases like hypothyroidism.
Sea salt: This is salt that is made using evaporated seawater. It generally has larger and coarser crystals than table salt. It is harvested in a number of places in the world, but there are a few standouts. Celtic sea salt is a type of sea salt harvested using a 2,000-year-old method from the water of the Celtic Sea in Brittany, France. Another type of sea salt is fleur de sel (which literally translates to “flower of salt”) which is harvested in the same region of France by manually scraping the top layer off the salt before it sinks to the bottom of a large salt pan. Fleur de sel is considered to be the cream of the crop when it comes to types of sea salts, and one of the most expensive.
Pickling salt: This salt has no additives and is generally used in brines to pickle foods. Because it doesn’t have any additives, it keeps the liquid from clouding up.
Kosher salt: This salt got its name because it is commonly used when preparing kosher meat. Because it has larger, irregular-shaped, and coarser crystals than regular salt, it does a better job of drawing out the blood of the animal, which is required of kosher meat before cooking.
Himalayan pink salt: This salt is harvested in the foothills of the Himalayan mountain range and is basically fossilized sea salt. It gets its characteristic pink color from the amount of minerals in contains, particularly iron. It is generally more expensive than regular salt, but is also considered healthier and more pure.
Black salt: Also known as Kala Namak, black salt is actually a pinkish-grey color. It is mined in India and has a strong sulphuric smell. It is commonly used to spice food in Southeast Asia.
*Information provided from www.mnn.com