Let’s go back to our high school chemistry days. Salt, or Sodium Chloride, is the mineral that’s created when two very powerful elements come together. Sodium and Chlorine. It happens naturally – think salt mines – but can also be made chemically.
Salt is what makes food taste. It causes our tongues to produce saliva and activates the taste buds in our mouth. While salt has two elements, you’ll usually see it as sodium.
However, you’ve probably seen there’s more than one type of salt at the grocery store.
Let’s take a look!
First we have the classic table salt. Commonly sold with an added element, Iodine, which was introduced in the 1920s to help the thyroid gland and other health benefits. Otherwise, it’s just … salt. We use it for cooking, baking, and the shakers on tables.
Next is Kosher salt, which is generally a large, flaky salt that gets its name from the Jewish tradition of “koshering” meat to draw out the blood. While most non-iodized salt is considered kosher, because of its shape and size, kosher salt does measure differently, and is perfect for seasoning meats and veggies.
Sea salt is also common, with Maldon being popular with chefs. It’s harvested from, well, the sea and contains additional minerals that give it more than just a salty taste. It’s formed when the sea water evaporates leaving the salt and other dissolved minerals behind.
Speaking of minerals, Himalayan, or pink salt, gets its color from iron oxide and other minerals and is instead harvested from the Himalayan mountains. Be careful as not all pink salt is Himalayan. Bad actors sometimes add food coloring, so check the producer and origin.
Black salt, while not entirely common, can be found in stores and online. It gets its distinct color and flavor from dissolved minerals. Think … eggs. Black salt is also believed to have medicinal use and can add complex flavor to classic simple ingredients.
So which salt is right for cooking? Like and follow on our socials for more!
STAY SALTY!
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