Salt
Everything You Need to Know About Salt: Types, Flavours, Uses, and Storage Tips
Why Salt Matters
Salt is one of the most fundamental ingredients in cooking, but also one of the most misunderstood. Whether you’re seasoning pasta water, finishing a salad, or baking bread, the salt you choose can affect flavour, texture, and even the outcome of a recipe.
This guide breaks down the key types of salt used in kitchens around the world, how they're made, what they're best for, and what actually makes them different.
What's the Difference Between Salts?
Not all salt is created equal. The difference comes down to how it’s made, how it’s processed, and what it’s made up of. Here are the main ways salts vary:
Texture & crystal size: Affects how easily salt dissolves, how it sticks to food, and how it feels when eaten.
Mineral content: Sea salts and pink salts contain trace minerals that can add subtle flavour differences (and sometimes colour).
Additives: Table salt often contains anti-caking agents and iodine; most others don’t.
Use cases: Some salts are better for baking or dissolving evenly; others are meant to be seen and crunched.
In short: the salt you choose can subtly (or dramatically) affect your cooking. And in many recipes, it’s not just about taste, it’s about performance.
Main Types of Salt
TYPE
FLAVOUR
BEST FOR
Table Salt
Clean, sharp
Baking, general seasoning
Kosher Salt
Mild, clean
Everyday cooking, seasoning meat
Sea Salt
Subtle, mineral
Finishing, everyday seasoning
Flaky Sea Salt
Bright, crisp
Finishing dishes, visual appeal
Himalayan Pink Salt
Mild, earthy
Finishing, visual interest
Black Salt
Sulphurous, savoury
Vegan dishes, chaat, finishing
Rock Salt
Clean, neutral
Salt crust baking, ice cream makers, brining
What are the Main Types of Salt?
Table Salt
Table salt is highly refined with small, uniform grains. It usually contains anti-caking agents and is often iodised (fortified with iodine). It’s mined from underground salt deposits and heavily processed to remove impurities.
Best for: Baking, seasoning at the table, recipes that require exact measurements.
Tip: If a recipe calls for salt and doesn’t specify, it’s usually referring to table salt.
Kosher Salt
Kosher salt is mined from salt deposits and processed into large, flaky crystals without additives. It was originally used to draw out blood in kosher meat preparation.
Best for: Everyday cooking, seasoning meat, salting pasta water.
Note: Different brands vary in flake size, so weight (not volume) is more accurate when subbing in recipes.
Sea Salt
Sea salt is produced by evaporating seawater, either naturally (using sun and wind) or through mechanical processes. Depending on the water source, it may contain trace minerals that subtly affect flavour.
Best for: Finishing or seasoning, depending on grind.
Tip: Use fine sea salt as a 1:1 substitute for table salt in cooking.
Flaky Sea Salt
Flaky sea salt is a type of sea salt made by slowly evaporating seawater to form large, delicate, pyramid-shaped crystals. Often harvested by hand in specific coastal regions.
Best for: Finishing grilled vegetables, roasted meats, baked goods.
Tip: Use sparingly. A little goes a long way, and it’s meant to be noticed.
Himalayan Pink Salt
This salt is mined from ancient sea salt deposits in the Khewra Salt Mine in Pakistan. The pink colour comes from trace minerals like iron oxide. It’s minimally processed and sold in coarse or ground form.
Best for: Finishing dishes, visual appeal, salt grinders.
Caution: Despite marketing claims, the mineral content is minimal and doesn't make it significantly healthier.
Black Salt (Kala Namak)
Mined in the Himalayan region and then kiln-fired with charcoal and herbs, black salt undergoes a chemical transformation that gives it a distinctive sulphurous aroma and pinkish-black hue. Common in South Asian cooking.
Best for: Chaat, chutneys, tofu scrambles, finishing dishes with savoury punch
Tip: Use sparingly, its intense aroma mellows when cooked.
Rock Salt
Rock salt is mined directly from underground salt deposits, typically in large, chunky crystals. It’s usually less refined and not suitable for table use unless ground. Often used in ice cream making, brining, or salt-crust cooking.
Best for: Salt crust baking, brining, ice cream machines
Note: Not ideal for seasoning food directly unless ground.
Does the Type of Salt Really Matter?
The type of salt you use can absolutely influence your food’s flavour and texture, but some differences matter more than others depending on what you’re cooking.
In baking, fine grains like table salt are best for even distribution and precise measurement.
In finishing dishes, flaky or coarse salts can add crunch and a visual pop.
In brining or boiling, larger-grain salts like kosher or rock salt dissolve more slowly and are easier to control.
How to Choose the Right Salt
The best salt to use depends on what you’re cooking and how you want it to perform. Think of it like choosing a cooking oil, each has its moment.
For everyday cooking, kosher salt is a go-to. It’s easy to pinch, dissolves evenly, and gives great control.
For baking, stick with fine-grained table salt. Its consistency is key for proper doughs and batters.
For finishing, flaky sea salt (like Maldon) adds crunch, visual appeal, and that satisfying pop of flavour.
For presentation or texture, coarse or specialty salts like Himalayan pink or black salt bring something extra.
There’s no need to own every type, but having two or three options on hand makes a difference.
Health Considerations with Salt
Salt has long been linked to health concerns like high blood pressure, but it’s also essential for nerve function, hydration, and electrolyte balance. The key, as with most things, is moderation.
Recommended intake: Most health guidelines suggest no more than 5g of salt per day (about 1 teaspoon).
Iodine: Table salt often contains added iodine to help prevent iodine deficiency, a global public health issue.
Natural salts: Sea salt and Himalayan pink salt contain trace minerals, but in quantities too small to significantly impact your health.
Ultimately, choose salt for its cooking properties, not because it’s marketed as “healthier.”
How to Store Salt
Salt is stable, but it still needs a bit of care to maintain texture and avoid clumping:
Tips:
Keep it dry: Moisture is the enemy, especially for flaky and finishing salts. Store them in airtight containers away from the stove.
Use a salt pig or bowl: This keeps salt handy while cooking, especially for kosher or sea salt.
Don’t store near heat: Heat and steam can cause salt to clump and degrade over time.
For specialty salts, keep them sealed and dry, especially if they’re hand-harvested or expensive.
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