16 Types Of Salt And How To Use Them

In the labyrinth that is modern cooking, salt is the thread that has led us through for centuries. It's a truly indispensable ingredient — not only is it absolutely necessary for human health and survival (provided it's consumed in adequate doses), but food wouldn't be the same without it. And if you think you already know everything about salt, think again. We are about to reveal over a dozen of its secret identities, each with a unique backstory and flavor profile.

This humble yet powerful ingredient can be a supporting act or the star of the show, a mere flavor enhancer, or a mesmerizing finishing touch. Cooking, baking, and preserving foods often wouldn't even be possible without it. Ever heard of saltless pickles? That's what we thought. From the familiar faces of table, kosher, and sea salt to the exotic allure of Hawaiian and Japanese salts and the gourmet elegance of French fleur de sel, get ready to know the extended salt family and its hidden powers.

Stemming from its role in the koshering process, where its coarse granules were sprinkled on freshly butchered meat to draw out blood, Kosher salt has found its place as a reliable staple in everyday cooking. However, the name alone doesn't make it automatically kosher-certified. Almost pure sodium chloride, it's birthed from the heart of rock salt deposits, boasting light yet coarse granules that are a favorite in both professional and home kitchens. The lack of iodine and anticaking agents, and a milder, less bitter flavor, make it a more versatile choice than table salt.

Kosher salt is revered for its "pinchability," or the way you can firmly grab onto its larger granules with your fingers without dropping any, and thus season food evenly. It's a key ingredient in all kinds of cooking and brining, able to both dissolve quickly and create an evenly charred texture on animal proteins. It even shines in mixology as the salt of choice for a cocktail rim. It's debatable whether it's suitable for baking, but it will do in a pinch.

Meet kala namak, a volcanic rock salt from the Himalayan region. Its unique, almost egg-like, sulfurous aroma made this staple of Indian and Nepalese cuisines a favorite among plant-based enthusiasts worldwide. But what exactly is it? Well, it's rock salt that's been kept in a furnace with charcoal, herbs, and seeds to create a unique flavor. Although known as "black salt," its color is often ashy pink. The texture can vary greatly, from superfine to coarse (when sold in spice grinders).

While it's not a great substitute for regular salt and its applications are limited, when used correctly, its magic is palpable. It's the secret ingredient that will revolutionize your vegan cooking, particularly tofu scramble and other egg alternatives. Want to experiment further? Try making Nimbu Pani, the ultimate thirst-quenching drink, where its unique flavor dances beautifully with the citrus tang and the sweetness of sugar. But remember, with kala namak, a little goes a long way. Start with a conservative pinch and adjust to your liking.

In the realm of gourmet salts, fleur de sel (French for "flower of salt") reigns supreme. Hand-processed and sourced from the sun-kissed waters off the coast of Brittany, France, this salt is the epitome of elegance — with a hefty price tag. Its texture is a culinary paradox: moist yet gritty, delicate as a snowflake, yet potent enough to transform any dish. Fleur de sel teases the palate with a subtly briny, sometimes sweet flavor profile that mirrors the sea from which it hails.

But be warned, this isn't your everyday seasoning. Its delicate texture is best preserved as a finishing flourish, elevating the simplest of ingredients into gastronomic delights. From the caramelized crust of a crème brûlée to the buttery crumb of a fresh croissant, even the humblest chargrilled veggies or a slice of buttered toast, fleur de sel should be your go-to garnish for special occasions. If you feel like splurging, culinary queen Ina Garten endorses Le Saunier De Camargue Fleur De Sel as the crème de la crème of this exceptional salt.

Flake salt is cherished by professional chefs and daring home cooks alike. Born from evaporated mother brine or carefully rolled granulated salts, its grains boast an intriguing irregularity — a harmonious contrast of thin, flaky, and pyramid-like shapes. Its taste is bright, and subtly less salty than table or sea salt due to its lower mineral content. This results from larger granules, which, in a fascinating twist of culinary physics, pack less densely due to their broad, flat shape.

Maldon, a heavy-hitter in the world of flake salt (and a personal favorite of Queen Elizabeth) is celebrated for its crystals that add a pleasing crunch to any dish, but only as a finishing touch. For example, it makes a surprising last-minute addition to brownies — sprinkle the flakes on top after baking (but stick to table or Kosher salt for the batter). Flake salt offers a subtle flavor explosion to everything from fresh salads to avocado toast, from tempting chocolate chip cookies to a rustic loaf of bread dipped in olive oil.

Sel gris, or gray salt, is fleur de sel's less refined cousin that boasts its own unique charm. Sourced from the Atlantic tidal ponds off the French coast, this sea salt, much like a farmer's crop, is cultivated with care and harvested by hand. With moist, irregular granules ranging from coarse crystals to fine flakes, sel gris packs a strong, briny punch that subtly surpasses the flavors of Maldon salt and fleur de sel.

But what sets sel gris apart is its minimal processing, preserving a coating of algae, iron, magnesium, and calcium sulfate, as well as clay particles, which lend a distinctively dull grey hue. And while the health benefits from these minerals are negligible, the flavor experience is not. These organic and mineral impurities contribute to its complex flavor and are best savored in hearty dishes like a vegan steak. Its slow dissolution rate and even delivery of saltiness render it a perfect finishing touch and an excellent way to retain moisture in dough. Finely ground, it morphs into an all-purpose cooking salt.

Also known as alaea salt, this Hawaiian native is a rare gem. The real reason this salt is red is its natural source. Harvested from the Pacific Ocean through solar evaporation, the salt gets its distinct red blush from the underlying iron-rich volcanic clay. The texture is coarse, crunchy, and absolutely delightful. And if you're wondering what it tastes like, imagine a mild, earthy, nutty flavor with a touch of sweetness. Overall, it's far milder in terms of salinity than your average table salt.

Traditionally, red salt shines in Hawaiian cuisine, making appearances in dishes like lomi lomi salmon, pipikaula jerky, and poke. But why limit ourselves? For a tropical twist, sprinkle it over freshly cut pineapple or dip the fruit in a red salt-water solution. It's equally captivating sprinkled over a chocolate dessert. Just remember: This hand-harvested salt can be a bit elusive on the mainland, and its price tag reflects its scarcity. But it's worth hunting down. So, next time you're feeling adventurous in the kitchen, splurge on the Red Hawaiian salt.

Rock salt — or halite as it's otherwise known — is an often-overlooked ingredient, as it is typically inedible and used to cover icy roads. Its coarse, large, irregular granules and their ability to alter water chemistry make rock salt a misfit in most culinary applications. However, don't dismiss it yet; the food-grade variety has a few unique tricks up its sleeve.

The magic begins when it's used for making homemade ice cream. Salt makes water's melting point lower, accelerating your ice cream's freezing process while keeping it creamy. The same principle lets rock salt chill your favorite canned beverages swiftly and efficiently. But wait, there's more. Picture a thick crust of salt encasing your favorite veggies like roasted sweet potatoes or carrots (that will later be turned into vegan lox). Creating a rock salt crust means abandoning teaspoons in favor of cups — but its price point won't make this culinary adventure a splurge. This salt armor not only evenly diffuses heat but also seals in moisture and seasons your food beautifully.

While not related to salt in a classic fashion, this plant-based condiment is one of the best substitutes for salt and deserves an honorable mention as a low-sodium alternative. But what is green salt, exactly? Born from salicornia, a sea vegetable sometimes referred to as sea asparagus, this green salt is a culinary gem. Its mother plant is a mineral gold mine, generously offering up calcium, potassium, and magnesium, but most importantly, the end result has half as much sodium as regular salt. The texture is as fine as the sand on a Mexican beach where the plants are harvested. As for the flavor, imagine the briny kiss of sea salt, subtly mingling with a whisper of umami.

Green salt is a pricier but healthier alternative to table and Kosher salts: It works wonders on baked potatoes, sautéed veggies, and proteins. But its starring role is vegan seafood alternatives — it will gladly lend a touch of fishy flavor to your chickpea tuna and hearts of palm lobster.