Salt is a flavor enhancer that is frequently used to enhance the flavour of food. It is used in almost every household unit, and the majority of tables in cafes begin with a salt basement. Whether you regard it as a source of the fundamental mineral sodium or associate it with increased circulatory strain, there is no disputing that it is difficult to imagine life without salt, as it is ubiquitous. Unfortunately, the vast majority are unaware of the variety of salts available on the market. The term salt is frequently used interchangeably with any of the several salt varieties available. For those who are curious, today we will examine the distinctions between all commercially available salts.
The most well-known type of salt, which most people use at home, is called table salt. It is mined from subsurface salt deposits. When it’s refined, the debasements and related minerals are eliminated, and the final product is finely ground. In addition, table salt is treated with an anti-caking chemical to prevent it from forming in bunches.
Salt of the Sea
Sea salt is derived from evaporated seawater, and due to its often gritty nature, it contains some trace minerals such as zinc, potassium, or iron. These minerals impart an increasingly unexpected flavor profile to sea salt, which has a rougher surface due to its grinding.
Iodine deficiency is a big problem in many of the world, yet it is only found in a few foods. Iodine deficiency can result in various issues, including male pattern baldness and frailty, and iodized salt was created to address this issue. Iodized salt is table salt that contains iodine.
When Himalayan salt is combined with charcoal, seeds, bark, and herbs and then heated, we obtain what is known as black salt. Like Himalayan salt, it is pure and mineral-rich, with a robust yet hearty and smokey flavor. In addition, it has a dark rose hue and a strong aroma that smells vaguely of eggs.
In terms of flavor and texture, kosher salt is similar to sea salt – it is unexpected and gritty. It is considered perfect for cooking because it dissolves easily in food, and the large droplets release a burst of flavor when added to food, mainly drawing out the taste of the type of meat.
Salt from the Himalayas
Himalayan salt, the purest form of salt, is mined in Pakistan’s Himalayan area at the Khewra Salt Mine. Its high mineral content makes it suitable for use in kitchens but also in spas for therapy. Its unique pink hue lends it an instantly recognized appearance, and the 84 minerals contained impart a robust flavor.