Moneycontrol News August 2, 2023
It is safe to say that a little bit of salt or absence of it altogether can make or break a dish. Salt is essential for taste.
But, did you know that there are a variety of salt, ranging in colour, flavour and even texture, available in the market?
Table salt is made up of ultra-fine grains. It is processed and basically stripped of almost all minerals. It also has an “anti-caking” agent so that it pours and dissolves quickly. Mostly used in households regularly and to combat iodine-related thyroid disorders.
Sea salt is made out of evaporated sea water and has a fine, flaky or coarse texture. The crystalline varieties are best used as a garnish over cooked food including salads as well.
Kosher salt was used to remove blood from the surface of meat because of its flaky, coarse texture. It is not iodised like table salt and can be used both as a garnish and seasoning.
Black salt or “kala namak” has a sulphuric” odour because of the Indian spices and herbs added to it. It has a strong, pungent taste and can be used as a garnish for salads and even cool, summer drinks.
Himalayan pink salt is harvested in the foothills of the Himalayas and has a pinkish hue to it. That’s because of the iron (rust) in it. In addition, it has a much lower sodium content than table salt.
Celtic salt is a type of sea salt that has been harvested from the coastal region of Brittany, France. It has a greyish appearance and is unrefined with a variety of minerals like magnesium, calcium, and potassium.