Salt

Salt is a mineral composed primarily of sodium chloride. It is used in cooking worldwide as a flavor enhancer and preservative. It is available year-round and is a staple in virtually all cuisines. Salt can be used in a variety of forms such as table salt, sea salt, kosher salt, and Himalayan pink salt. It is used in everything from baking to grilling, and even in some desserts to balance sweetness.

Salt Synonyms

Sodium chloride
sea salt
table salt
kosher salt
rock salt
Himalayan pink salt

Salt Substitutes

Different Forms/Types of Salt

Sea Salt

Derived from evaporated seawater, it has a coarse texture and is often used in cooking and as a finishing salt.

Black Salt

A type of rock salt with a pungent smell, often used in Indian cuisine.

Table Salt

The most common type of salt, usually iodized and used for general cooking and baking.

Kosher Salt

A coarse salt without additives, often used in cooking for its easy-to-pinch granules.

Fleur de Sel

A form of sea salt that is hand-harvested from the top layer of salt ponds, it is considered a premium finishing salt.

Celtic Sea Salt

Harvested from the bottom of tidal ponds off the coast of France, it has a greyish color and a briny taste.

Himalayan Pink Salt

Harvested from the Khewra Salt Mine in Pakistan, it is known for its pink color and high mineral content.

How to Choose Salt

When purchasing salt, consider the intended use. Table salt is versatile and often used for general cooking and baking. Sea salt, kosher salt, and other specialty salts can enhance flavor profiles in specific dishes. Always check for any additives if dietary restrictions are a concern.

Cooking/Prep Tips for Salt

Salt is a fundamental ingredient in cooking, used to enhance the flavor of dishes. It's important to remember that different types of salt have varying levels of salinity, so adjust your measurements accordingly. For example, kosher salt is less salty than table salt. Also, the timing of when you add salt can affect the outcome of your dish. Adding salt at the beginning of cooking can help to draw out the natural flavors of the ingredients, while adding it at the end can provide a burst of flavor. Be mindful not to over-salt your dishes, as it's easier to add more salt later than to try to correct an overly salty dish.

Shelf Life of Salt

Salt should be stored in a cool, dry place in a well-sealed container. It does not spoil or lose its flavor over time, but exposure to moisture can cause it to clump together. Some types of salt, like kosher and sea salt, may have larger, coarser grains that can become hard if exposed to humidity, so it's especially important to keep these types dry.

Recommended Brands for Salt

sea salt: La Baleine

black salt: The Spice Lab

table salt: Morton

kosher salt: Diamond Crystal

fleur de sel: Le Saunier De Camargue

celtic sea salt: Celtic Sea Salt

himalayan pink salt: Sherpa Pink

Cooking Techniques for Salt

Curing: This is a preservation method that involves covering food, usually meat or fish, in salt or a salt mixture. The salt draws out moisture and inhibits the growth of bacteria, extending the food's shelf life.

Brining: This is a technique used to tenderize and flavor meat. It involves soaking the meat in a solution of salt and water, often with other flavorings, for several hours or overnight. The salt helps to break down the proteins in the meat, making it more tender and flavorful.

Seasoning: This is the most common use of salt in cooking. It's used to enhance the flavor of ingredients and can be added at any stage of cooking. However, adding it too early can cause food to become too salty, so it's often best to add it in small increments and taste as you go.