In Salt (2) table salt and sea salt were the topics. Here are other types of salt.
Himalayan Pink – The pink color comes from the iron content of this salt produced from the ancient seabeds in the Himalayan mountains. Containing all 84 essential trace elements that the human body requires, some experts say that this pink salt is one of the healthiest salts you can use. Himalayan pink salt can assist in many body functions including reduction of muscle cramps, promotion of both healthy pH in your cells and proper blood sugar levels.
Grey Salt – This grey salt gets its color from the clay and sand found near Brittany, France. It is hand raked and retains its moist, mineral rich crystals. It helps in restoring the electrolyte balance in the body and in preventing muscle cramps. This salt, also known as Celtic Sea Salt, is higher priced due to the high labor of hand raking.
Fleur de sel – Coming from the same area along the French coast that grey salt is harvest, it also has a higher price because of the hand harvesting. Because of the very small amount harvested, it is basically used in the finishing of foods. It is a mineral rich sea salt that has a delicate flavor and texture
Black Salt – The content of this black, unrefined, volcanic lava salt is good for digestion and removal of impurities from the human body. This salt originates from Hawaii and remains black after it’s ground. It makes for visual interest in some recipes. Another black salt, kala namak, coming from India, turns pink with grinding. With a sulphuric taste and content, it’s thought to aid in digestion.
Red Salt – This salt gets its color from volcanic Hawaiian clay called alaea. Coming from tidal pools, this Hawaiian produced salt has the highest amount of trace minerals, especially iron, of any salt.
Persian Blue Salt – Whereas other salts get their color from their mineral content, this Iranian produced salt gets its blue color from the compaction of the crystals over time. It is mineral rich and has a slightly sweet taste. Being one of the rarest salts in the world, it is very high priced.
Smoked Salt – Smoked salt has no nutritional benefits over normal sea salt. As it is smoked at a low temperature over a bed of coals, the flavor obtained depends upon the origin of the wood. Hickory, cherry and pecan are common. It takes on a grey or tan color from the smoke produced from the wood. The smoke does add flavor to some dishes.
Kosher Salt – Being less coarse and dense than table salt, it has larger flakes that don’t compact together. It is less refined and is the most versatile of all salts. It’s good for seasoning meat before cooking, but can also be used during and after cooking as well.
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