The Different Kinds of Salt

Salt has become a ubiquitous seasoning agent, but it’s easy to overlook the variety of ways it can be used. Mark Bitterman, author of Salted: A Manifesto on the World’s Most Essential Mineral and a “salt sommelier” by trade, has taken on the task of demystifying this elusive ingredient for everyone.

Coarse Sea Salt

Large, flat salt crystals that resemble a coarse, flaky bread dough or a rough rim of the ocean’s surface, coarse sea salt can make a visual statement in recipes, particularly those that call for a dramatic contrast between salty and sweet. It’s best as a finishing salt for meats and vegetables, or sprinkled on baked goods to give them a salty, crunchier texture.

Kosher Salt

A type of coarse edible salt that is usually only used for cooking, kosher salt contains no additives such as iodine. It is also not refined like table salt, which strips it of most minerals and prevents it from clumping in a grinder or when added to food.

Dead Sea Salt

A salt sourced from the Mediterranean, Dead Sea salt is a detoxifying and skin-enhancing alternative to traditional table salt. Aside from its culinary uses, it also makes a delicious exfoliant and detoxifier for your body when mixed with coconut oil and a few essential oils of your choice.

Fleur de Sel

Made from salt derived from coastal ponds in France, fleur de sel is hand harvested under the right conditions to produce caviar-like salt that melts slowly in your mouth and has a delicate, earthy flavor. The sand in these ponds is naturally salty and helps develop the unique flavor of the salt.

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