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What Are the Different Types of Salt?

What Are the Different Types of Salt?

Salt, one of the world’s most abundant natural resources, is a natural mineral made up of two elements on the periodic table – sodium and chloride. (Don’t worry, there won’t be an exam at the end of this article.) Salt occurs naturally in the sea, but can also be mined from salt mines on land. There are a variety of different kinds of salt in your local grocery store aisle, so what’s the difference and what is each kind used for? Herein, a primer:

1. Iodized table salt: This is probably the most common type of salt and the kind you generally use to fill your saltshakers at home. 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. But if you need to limit your salt intake, there’s another natural way to get this important mineral into your system — eat more seaweed, which is rich in iodine.

2. 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.

3. Pickling salt: This salt has no additives and is generally used in brines to pickle foods. Because it doesn’t have any additives (regular table salt has anti-caking agents and iodine added), it keeps the liquid from clouding up.

4. 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. This salt is preferred by many cooks because of its milder flavor and lack of additives.

5. 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.

6. 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 and has recently become more popular in the U.S. among vegan chefs who use it for the “eggy” flavor.
Though some salts mentioned above are somewhat healthier versions of classic salt — which is not in and of itself a bad thing — current research shows that too much sodium can lead to a host of health problems, but that’s because most of the sodium that is generally consumed in the American diet comes from processed food. (In other words, it ain’t no fleur de sel.) That being said, cooking at home with the salts mentioned above is your best bet for knowing exactly how much sodium you’re consuming and what’s in it. Of course, that’s just a suggestion; feel free to take it with a grain of salt.

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Kara, selected from Mother Nature Network

Mother Nature Network's mission is to help you improve your world. From covering the latest news on health, science, sustainable business practices and the latest trends in eco-friendly technology, MNN.com strives to give you the accurate, unbiased information you need to improve your world locally, globally, and personally – all in a distinctive thoughtful, straightforward, and fun style.

82 comments

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11:42PM PDT on Mar 20, 2015

Thanks for the perfect article; short, interesting, with some new facts. I just love salt.

11:57AM PDT on Jul 18, 2014

We use sea salt but I would like to try the 'black' salt for my eggs.

12:40AM PDT on Jul 12, 2014

We mostly use Sea Salt at our house, but I like Iodized Salt on my watermelon and corn on the cob!

10:53PM PDT on Jun 19, 2014

Thk u

8:48PM PDT on May 7, 2014

We season most foods with herbs and spices.
If occasionally salt is needed, I like A. Vogel Herbamare.
It is sea salt infused with vegetables and herbs.
Caution: a little goes a Long Way!

9:44AM PDT on Apr 24, 2014

Thanks

5:34AM PDT on Apr 24, 2014

In chemistry, any compound formed by an acid and an alkali is a salt, but many of them are inedible, even poisonous.

8:06PM PDT on Apr 23, 2014

Interesting post - thank you.

4:42PM PDT on Apr 23, 2014

Sea salt all the way for us. Thanks

2:57AM PDT on Apr 23, 2014

iodized salt as well as sea salt are heavily processed. they contain the iodine salt that at not too high temperature turns into cyanide. some studies do not show much corelation between idonine in salt and thyroid affection lessening. it also contains antiaglomerants that have also nasty effects. by processing it it's energetic properties change for the worse... if you care at all about this.
i use himalayan as it gets the best flavor, feels a lot nicer and contains a lot of other trace elements and minerals.

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