Salt is such an essential and universal aspect of cooking. Walking into most kitchens, you are bound to find some type of salt. There is a whole science behind salt; as it really enhances the flavour of different foods that it is added to. However, there are so many different varieties of salt, with certain types working better for certain jobs. In this blog post, we breakdown all the different types of salt that we carry and how to best use them.If you are at all curious about learning a bit more about salt and how it affects cooking we recommend the cookbook, Salt Fat Acid Heat by Samin Nosrat! She gives an incredibly detailed breakdown on how important salt is for cooking, and how mastering it can really transform your food!
The Different Types of Salt
1. Sea Salt
Fun Fact: All Salt is technically sea salt! Whether it is harvested from the sea or from a cave, all salt was originally from the sea. It just so happens that with the changing of the continents, the water evaporated in certain spaces, leaving behind the beautiful crystals we call rock salt!
When buying something that says Sea Salt, this just refers to the process by which it was harvested. Sea water is evaporated, either by being boiled off or left to naturally do so in the sun, leaving the salt crystals behind. It can be either fine or medium grained, and is typically a good all-around option.
2. Kosher Salt
The holy grail salt for many chefs! Kosher salt is really popular as an all-around cooking salt for most people. With a light texture but course grains, it is really easy to control exactly how much is getting added to food. It also dissolves easily, making it a great choice to add to liquids.
This is the ultimate finishing salt! Maldon is a really famous name, used by famous chefs and home cooks from all around the world. It is truly a must have in any kitchen!
What makes this salt so special is that it is hand-harvested from the Blackwater river in Essex England. Their special process creates a very distinctive pyramid crystal shape, adding a great crunch to dishes. As the crystals are so large, the won't dissolve into what they are sprinkled on, adding a delicious mild and briny flavour. This salt is best kept in its own little pot to be sprinkled on a dish!
4. Flavoured Sea Salts
These types of salts are becoming more and more popular, with brands really expanding the different types of flavours! We carry a large variety, with some favourites being; Balsamic, Toasted Coconut, Lemon or Saffron!
They are a great addition to so many different recipes! Used best as a finishing salt, they can be sprinkled on cookies, cheeses, salads, etc., to add an extra fun flavour. They can also be used to rim the glass for a cocktail! For example, try the Jalapeño Lime Salt from Saltwest Naturals on the rim of a Margarita to give a little spicy kick!
5. Smoked Sea Salt
Smoked salt is made by cold smoking salt. There are different varieties of this salt, as the colour and flavour change depending what type of wood is used to smoke the salt. This salt is best used as a finishing salt to add a smoky flavour to savoury dishes!
6. Black Hawaiian Salt
This salt is made by mixing activated charcoal with Hawaiian salt water before it evaporates. The charcoal bonds with the salt, creating the shiny black colour. These salt crystals are typically large and square, and are best used as a finishing salt. It has a rich, almost earthy taste to it, and is great sprinkled on eggs, salads or desserts.
7. Pink Himalayan Salt
This is often called the purest type of salt. Naturally pink in colour, this salt is loaded with minerals. This is a rock salt, harvested from the Khewra Salt Mine in The Himalayan Mountains.
This is a very versatile salt, as it can be used as a cooking salt and a finishing salt, but we would typically recommend the latter. Due to how pure it is, it can be very salty, so be sure to be careful on how much you use. The crystals are quite large, and therefore typically has to be put in a grinder. This salt can even be used as a cooking surface! We sell blocks that can be used as a surface to grill or sear on.