Salt is an essential ingredient in cooking, but the different kinds can be confusing if you’re not familiar with them. Let’s take a look at kosher salt, Himalayan salt, sea salt, and table salt to see how they are different from each other (and how they can elevate your cooking)!
Table Salt
Regular refined salt, or table salt, is probably the most common salt you’ll come across. This salt is ground very finely and is nearly pure sodium chloride—with, in many cases, the addition of iodine. Most refined salts also include anti-caking agents to keep the finely-ground salt particles from clumping together.
While iodine-enriched table salt (or iodized salt) has successfully contributed towards preventing iodine deficiencies in many parts of the world, the added iodine can add a slightly bitter taste when used in cooking (at least when compared to kosher salt).
Kosher Salt
Kosher salt is similar to table salt in that it is made up of sodium chloride, but kosher salt has coarser flakes and is less likely to contain additives such as iodine or anti-caking agents. The coarser flakes of kosher salt make it easier to pick up with your fingers and sprinkle over food while cooking, which helps control the salt distribution and reduces the risk of over-salting your food. Larger salt flakes, when undissolved in food, can also lead to a bigger burst of flavor. These features make kosher salt one of the most popular choices for cooking! However, if you are making the switch from table salt to kosher salt, don’t substitute in a 1:1 ratio—kosher salt is significantly less dense than table salt, which means you may have to use more in order to get the same level of saltiness.
Himalayan Salt
Himalayan salt is well-known for its pinkish color, which comes from trace amounts of minerals and impurities that are present, such as iron, calcium, potassium, and magnesium. This salt is mined in Pakistan and exported around the world. While Himalayan salt may seem very different than the salt you might find in a salt shaker, it is nutritionally similar and made of sodium chloride—with the addition of trace amounts of minerals and the absence of added iodine. Some people prefer Himalayan salt to other kinds of salt for its flavor, texture, and appealing visual presentation.
Sea Salt
Sea salt, as the name implies, is made from evaporated seawater! Sea salt often has a rough texture to it and is typically used on foods after cooking to create a vibrant burst of flavor. Like the other salts mentioned above, it is still mostly made up of—you guessed it—sodium chloride. Sea salt can also contain small amounts of minerals such as iron, potassium, and zinc. However, depending on the source of the seawater and the processing method, sea salt may run the risk of containing trace amounts of heavy metals (like lead) or even microplastics from ocean pollution.
If you’re looking for a simple way to switch up your favorite dishes, try experimenting with different kinds of salt! Which salt is your favorite out of this list? Do you have a different favorite salt to add? We want to know!
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