It is a bright pink hue-coloured salt mined in the Punjab region of Pakistan, majorly acquired from the Khewra salt mine. Himalayan salt is pink in colour due to the amount of iron oxide and 84 natural minerals.
Use: It is used for cooking, decorative lamps, spa treatments, etc.
It is one of the type of rock salt people usually use in Indian households. It is also called ‘Kala namak or ‘black salt.’ Its rough & vibrant purplish-red colour comes from minerals, and its pungent smell is due to the presence of sulfur content.
Use: It is widely used for cooking heart-friendly dishes and vegan meals.
Sea salt is extracted straight from the evaporated seawaters. It has large, delicate flakes made by boiling seawater until it turns into salt crystallizes. Sea salt contains minerals for which it gives intricate flavour.
Use: Sea salt is commonly used for sprinkling on roasted veggies, and adding it to chocolate-based desserts.
Kosher salt is one of the varieties of salt with large coarse crystals that may help avoid over-salting. However, it quickly gets dissolved in the water. Kosher salt is extracted from land or sea and is not much iodized like table salt.
Use: Kosher salt is used for cooking curries, good for baking, last-minute seasoning over salads, etc.
Flake salt is harvested from the evaporated sea waters. Different types of salt have different shapes and textures, and it has an irregular shape like pyramids and is light & thin in weight. This salt is low in mineral content and has a sparky taste.
Use: Majorly used in finishing meats, seafood, baked goods, or making blends of spices.
This French name fleur de sel means grey salt. However, it is also called Celtic sea salt because it is harvested in shallow evaporation pools. This version is a beautiful and slightly damp texture like wet sand. It is excellent for cooking, and also good to use in desserts.
Use: Mainly used to flavour the cooking meals or for garnishing seafood.
This salt is harvested from Atlantic tidal ponds off the coast of France, the Celtic sea. The grey colour of this salt is due to the minerals that are left behind when the seawater evaporates. It is best used in finished recipes, roasting, grilling, and sautéing vegetables.
Use: Useful for body bath and spa purposes as it promotes healthy skin and re-mineralises the body.
Smoked salt is exactly what the salt name suggests, it is smoked on the bark free woods and the kind of wood used affects its flavour. It can be made with any kind of salt which has large granules. It is also possible to make smoked salt at home.
Use: It is used to give dishes a kinky and smoky flavour. For stance in soups, stews, BBQ dishes, sauces, etc.
It is made from seawater, which is evaporated in waterbodies situated on hardened lava flows. The extracted crystals are mixed up with activated coconut charcoal which detoxifies. As a result, it has a nutty and hardened flavour, suitable for garnishing purposes.
Use: Can be used in soups or to stir-fry. Great for skin, digestion, and overall healthbecause of its antioxidant and detoxifying contents.
Among the list of salts, red Hawaiian salt is low in sodium components compared to table salt. It is the sea salt that is mixed with iron oxide-rich volcanic clay called alaea. Hawaiian people use this in their native dishes and for religious purposes as well.
Use: It is used by the Hawaiians to cleanse, purify and bless their homes and temples and for making local dishes.
table salt that we found in kitchens and restaurants. It is harvested from the earth and nit from the sea. It is more refined than kosher salt and is more iodized. Table salt contains iodine and has anti-caking elements, due to which it does not clump. It is not good to use in savoury recipes.
Use: It is used in common cooking recipes, in baking, in last-minute seasoning, etc.
This is a coarse salt variety that contains no iodine, no minerals, and no caking elements. It is ideal for pickling because of its fine granules and no additives. Pickling salt must be kept in an airtight container to keep the moisture away & to prevent it from clumping.
Use: Can be used for canning and pickling of fresh vegetables or fruits.
