We want to tell you about good salt for cooking. There are different types of salt and it is hard to choose the most beneficial one. Here we have the overview of the most known options, read on to see the details.
Top types of salt for cooking
Salt varies in taste, size, shape, color, and degree of salinity. All these characteristics depend on its origin. It is difficult to describe all types of salt, but we have prepared for you a description of top types of salt you can use in cooking.
- Table salt
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This salt has stone or saddle origin. The second type of origin is considered as a cleaner one. This type of salt produced by repeated re-crystallization of the brine, the white table salt has at least 97% of purity.
Stone salt can contain a big amount of impurities affecting the taste. There can be found microscopic pieces of stones and clay in stone salt.
Table salt has the purest salty taste, it is its benefit and disadvantage at the same time. The main advantage - it allows you to dose accurately the amount while cooking. Disadvantage - its taste is flat and one-dimensional. Table salt is one of the cheapest types of salt.
- Kosher salt
This is a special case of ordinary table salt. It has a larger size of granules than ordinary table salt, and the shape of the crystals is different. The granules have a flat or pyramidal shape, obtained through a special evaporation process. Due to the shape, the amount of salt is easier to feel with your fingers, that is why in America, where this salt is produced in large quantities, it has become an industrial standard salt in professional kitchens. The taste almost does not differ from ordinary table salt, but there is a nuance: it is never iodized.
Salt is called kosher because it is used to kosher the meat, it means rubbing the carcass to remove residual blood.
- Sea salt
There are many types of such salt according to the origin. Since all salts are different in chemical composition, this affects the taste of the salt. Sometimes this salt is recrystallized to obtain pure table salt. It is valued for a variety of tastes and the presence of additional elements that enrich the taste.
- Iodized salt
This is a variation of ordinary stone table salt. It includes iodine and potassium iodate, formed due to the interaction of an iodic acid and potassium metal. Referring to the name, people believe that this salt contains iodine, but remember, this is not true. See also: Benefits of eating raw onions everyday.
There is also exotic types of salt.
- Pink Himalayan salt
This type produced in the salt mines of Pakistan. It consists of 92% of halite, and 8% of other impurities (iron oxide, rust). If it is refined, it looks like ordinary white salt. The pink salt is washed, dried, crushed and marketed in the form of powdered crystals of light- and intense-pink color.
It does not have a special flavor, but the aesthetic factor is obvious. Such salt also contains more than 80 types of minerals. This is its advantage over the rest examples.
- Black salt
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This type of salt for cooking came from India. It consists of iron compounds, a large number of sulfides, sodium sulfates and other elements, as a result it has a specific smell, similar to hard-boiled eggs. Not everyone like such salt but, thanks to its piquant feature, it remains an indispensable attribute of high cuisine. It is important not to confuse Indian black salt with black salt with the addition of activated carbon.
- Hawaiian salt
It has a red or pink shade and produced by mixing sea salt and Hawaiian clay.
- Brown salt
This is an untreated natural spice, rich in iron, hydrogen sulfide, and potassium. Most often it is extracted from volcanic lava in Hawaii.
Types of salt and their uses are numerous. We know that mankind has been using salt for many centuries for cooking, preservation and sometimes for purification. There are different types of edible salt, this product is enriched by new elements and minerals. But do not forget that salt abuse is bad for your health.
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