Knowing the key differences when it comes to salt can make or break your experience in the kitchen. Just as you wouldn’t use one kind of pan for every dish, you’ll want to be aware of the different types of salt and the proper way to use them.
Himalayan Pink Sea Salt
Rich in minerals, Himalayan Pink sea salt is harvested from the Khewra Salt Mines in Pakistan. Some consider Himalayan salt to be healthier than common table salt as it does not contain any chemicals or additives. It is a naturally occurring substance that includes iron, magnesium, phosphorus, calcium, potassium and chloride. It also contains traces of boron, fluoride, iodine, zinc, selenium and copper, the list goes on! It’s versatile as a finishing salt and can be used for that extra something when preparing delicate and intricate meals for loved ones.
The great thing about Kosher salt is that it can be used for almost anything. It dissolves easily and quickly, which makes it a great stand in when you have no other salts on hand. It’s course nature actually leads to a softer flavor profile, since there are no added properties (like iodine). We use it almost every day for our day- to-day meals and love its neutral flavor.
Fluer de Sel
Soft and sheer, this salt is best used for cooked dishes. The salt crystals are collected from the water’s surface, hence the name “Flower of the Sea.” It dissolves instantly when applied to warm dishes and creates a smooth finish. We sparingly add this to finish cooked vegetables and grass fed beef.
As the name suggests, flavored salt is typically sea salt mixed with herbs, spices and other flavorings. These can be purchased or made to ones own personal taste. Basil, garlic, peppercorn, citrus and are all examples of this concoction. We gravitate towards truffle salt (it makes scrambled eggs seem glamorous!) and love using it to breathe extra life into every day dishes.
While we wouldn’t use this to flavor foods, pickling salt is mainly used for (unsurprisingly) – pickling. This works as a brine for turkey, too – but make sure to use less of it, as pickling salt packs a MUCH more concentrated flavor. It made up of 100 percent sodium chloride, making it the purest of salts.