If there’s one single ingredient that is indispensable in your cooking arsenal, it is, without a doubt, salt! Seriously, this stuff is magic, and when it’s absent from cooking, it does not go unnoticed.
But what exactly is salt? How does it influence our dishes? And more importantly, what type of salt is best for cooking?
In this guide, we’ll go over exactly what salt is, how it influences the food we cook, and which types of salt are best suited for different tasks in the kitchen.
What is Salt, and What Does Salt Do in Cooking?
In its most simple terms, salt is sodium chloride (NaCl). It’s a crystalline compound found naturally in seawater and is essential for all aspects of life, from fluid balance to muscle function.
But we’re not here to talk about biology–we’re here to talk about food! Here are some of the ways salt affects food in cooking:
- Enhances flavor: When added to food, salt creates a savory flavor humans crave. It also brings out the natural sweetness of foods and balances out bitter flavors.
- Adds nutrients: Salt contains sodium, a key nutrient essential for survival. Table salt also contains iodine, another essential mineral our bodies need.
- Preserves food: Salt is the oldest method of food preservation. When added to food, it draws out moisture and creates an inhospitable environment for bacteria.
Different Types of Salt
There are 11 main types of salt, each with its own flavor, texture, and best use. Here’s a quick breakdown.
Kosher Salt
Without a doubt, this is my go-to salt, and one you definitely need to have in your pantry. Kosher salt is a type of coarsely-grained, flaky salt that is nearly pure sodium chloride. It dissolves quickly, enhances the flavor of food beautifully, and is very affordable.
- Pros: Coarse grind prevents oversalting, dissolves quickly
- Cons: Some brands vary in how “salty” they taste
- Best use: Cooking
- My go-to brand? Diamond Crystal Salt
I use this more than anything else in the kitchen!
Sea Salt
Sea salt is harvested by evaporating seawater. Where it’s harvested greatly impacts how “salty” it is and what flavor it may add to food. It also contains minerals that may be desirable in cooking.
- Pros: Adds minerals, coarse
- Cons: Varies in flavor and texture
- Best use: Finishing salt, cooking
Table Salt
The most common type of salt to most, it may also be labeled “iodized salt” and contains very fine salt grains, iodine, and anti-caking agents to prevent clumping. In general, it’s best used in very small amounts where it can dissolve easily.
- Pros: Doesn’t clump, cheap
- Cons: Easy to oversalt, no minerals
- Best use: Baking
I never use table salt — truly. Note that if a recipe calls for Kosher salt and all you have is table salt, you need to use substantially less.
Fleur de Sel
Translated to “flower of salt,” Fleur de Sel is harvested by hand off the coast of Brittany, France. Only harvested during ideal summer months, it’s highly sought-after for its rich aroma, sticky texture, and long-lasting flavor.
- Pros: Dissolves slowly, rich minerals and flavor
- Cons: The most expensive type of salt
- Best use: Finishing salt
Flake Salt
Also made from seawater, flake salt is designed to be seen. Its large crystals add a subtle crunch and make the perfect finishing salt for roasted meats and salmon.
- Pros: Looks attractive, adds texture, delicate flavor
- Cons: Can be expensive
- Best use: Finishing salt
Celtic Sea Salt
Hand-harvested from the tidal floor of the French coast, Celtic salt (also sel gris or “grey salt”) is similar to Fleur de Sel in its sticky texture and strong briny flavor.
- Pros: High in minerals, strong briny flavor
- Cons: Can be expensive
- Best use: Pickling, seasoning, finishing salt
Himalayan Pink Salt
Harvested from the base of the Himalayan Mountains in Pakistan, Himalayan pink salt is incredibly mineral-rich and is favored by many for its attractive pink color and coarse grains.
- Pros: Attractive color, rich in minerals
- Cons: Can be expensive
- Best use: Cooking, seasoning, pickling, finishing salt
Hawaiian Salt
Hawaiian salt comes in both black and red. Red Hawaiian salt is made from red, iron-rich volcanic clay. Black Hawaiian salt comes from volcanic sea salt that’s infused with activated charcoal.
- Pros: Rich in minerals and iron
- Cons: Hard to find
- Best use: Seasoning, pickling, finishing salt
Black Salt
Similar to Himalayan pink salt, black salt comes from the Nepalese base of the Himalayan Mountains. It’s made up of rock salt cooked with herbs, spices, and charcoal in a raging hot furnace for hours. The results are a blackish, reddish salt with a smoky, sulfurous aroma.
- Pros: Unique smoky flavor
- Cons: Hard to find, can be expensive
- Best use: Finishing salt
Bringing or Pickling Salts
When it comes to bringing or pickling, there is really only one type of salt for the job. Pickling salts have no iodine, no anti-caking agents, and no minerals, making for a completely neutral-flavored salt.
- Pros: Neutral flavor beneficial for pickling, no minerals or additives
- Cons: Best to be only used for pickling
- Best use: Pickling
Flavored Salts
Flavored salts are a combination of sea salt with various additives, like smoke, herbs, or even wine. Once infused, the salt usually has a unique color, texture, and flavor, making it a fun addition to all sorts of dishes.
- Pros: A fun way to add flavor, countless options
- Cons: Different brands vary in flavor and quality
- Best use: Finishing salt
If you’ve been here a while, you’ve noticed that I exclusively use Kosher salt for cooking and baking and flaky sea salt for finishing dishes. This is intentional — so take note when making any of my recipes!
Be sure to let me know if you have any questions or if there’s a specific brand of salt you’re loving, I’d love to know!
Let us know your thoughts!