All culinary salts are derived by evaporation.

Black salt
named Kala Namak in India, is really a blend of minerals characterized by a strong sulfur odor. It is commonly used in snack foods in North India.

Fine sea salt
Sea salt is produced by evaporating sea water. This process is more expensive than salt produced from mines and has trace amounts of minerals not found in mined salt. It comes in fine-grained or larger crystals. Many of these salts are refined and use some of the same additives as table salt. The crystal variety can be crushed in a mortar and pestle or a salt grinder.

Fleur de Sel de Guérande
is the premier quality of Grey Sea Salt from France. Before the evaporation process is complete a light film of salt forms. This is harvested and sold as Fleur de Sel. .

Grey salt
sometimes sold as "gray" salt - sel gris is organic sea salt from the coastal area of Guérande, Brittany, France. The salt is "moist" and unrefined. It remains a light grey, almost light purple color because of the clay from the salt flats where it is collected. The salt is not collected by machine but by hand using traditional Celtic methods. It is available in coarse or stoneground fine grain. It is considered by many to be the best quality salt available. This salt has really gained fame in the main stream culinary world in the last few of years.

Hawaiian sea salt
is produced from the Hawaiian waters. A natural mineral called "Alaea" (a red clay from Kauai rich in iron oxide) is added to the salt to add beneficial trace elements to the product. This natural additive is what gives the salt it's distinctive pink color. It is said to have a more mellow flavor than regular sea salt.

Kosher salt
is an additive-free coarse-grained salt. It is used in the production of Kosher meats to draw blood out of the meat. The salt is also preferred by some chefs because it disperses more readily. By nature of it's "flake" texture it melts easily and is lighter (less dense) than table salt.

Lite salt
is a mixture of salt and another substance such as potassium chloride. Read the label. Don't bother using these products unless you have a medical reason to do so.

Pickling Salt
Pickling salt is fine-grained salt that does not contain iodine or anti-caking preservatives which cause darkened pickles and cloudy brine.

Popcorn Salt
This is just a superfine, flakier crystal version of table salt. We can't think of any real good reason to use it.

Pretzel Salt
A large-grained salt that does not melt quickly. The preferred salt for pretzels, salted bread sticks.

Rock Salt
Is a large crystal salt that is a slightly grayish color. It is less refined and still contains minerals that are removed from normal table salt. Rock salt is has a few culinary uses such as in mechanical ice cream makers and is sometimes used a a bed for serving certain types of shellfish.

Salt substitutes
are available for people on low-salt diets. They contain little or no sodium normally made of potassium chloride.

Seasoned salt
is regular table salt blended with other herbs such as celery, onion, and garlic.

Sour salt
is not salt at all but it is citric acid. It is used to add an extra tart flavor to sour dough and rye breads. It may be used in canning to prevent fruit from turning dark.

Table salt
is made by driving water into a salt deposit (in a mine). This process forms a brine which is then evaporated leaving dried "cube-like crystals that look like granulated sugar". The salt is then refined.

Iodized salt
is just table salt with Iodine added.



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