Salt, or sodium chloride, is a humble but vital ingredient that virtually everyone uses for seasoning and cooking. Even if you’re cutting back for dietary reasons, salt is a virtually indispensable item in the kitchen. It’s one of the very few items we don’t include in our DayToDay meal kits, so it’s up to you to choose which of the countless salts to use when cooking. Not all salts are made equal and different ones are required for different applications. Here we break down what each salt is exactly.
This standard salt is made up of very small salt crystals.The salt comes from underground salt mines and it is refined and the impurities are removed. It is usually the cheapest type of salt and most of them are iodized to help prevent iodine deficiency. The small crystal size means it dissolves easily, so it is the best salt to use when salting boiling water for cooking pasta or rice, and for baking.
Sea salt is made by evaporating sea water and is usually is in the form of bigger crystals or flakes. See salt contains more minerals, like potassium, magnesium, and calcium, apart from sodium chloride because it is not as refined, and these trace amounts of minerals give sea salt a more complex flavour. The types of minerals and amount in sea salt depends on where it comes from. People are becoming more concerned about the issue of microplastics in the oceans, and some studies have found that microplastics can be found even in sea salt.
Himalayan rock salt
This pink salt is mined in Pakistan using traditional methods. It is pink because it contains iron oxide.This type of salt is comparatively more expensive than the above, and so it wouldn’t be economical to use it for salting water. It is usually used to season food after cooking. Himalyan salt blocks are used to serve and cook food, which absorbs salt and picks up complex flavours when placed on it. Himalayan salt contains more than 80 different minerals. However, because these minerals only make up a fraction of the salt it is not considered to have any additional health benefits to regular salt.
This salt is made from the Kalahari desert’s ancient underground reservoirs and naturally dried in the sun. It is unrefined and contains many different trace minerals. It is very pure as it is from a remote location and won’t contain microplastics, because unlike seasalt it isn’t exposed to pollution. As it is a local product made pretty much on our doorstep it is a more eco-friendly alternative to Himalyan salt which has to be shipped over all the way from Asia. It has a unique, natural taste and can be used for cooking and seasoning before eating.