Which salt do I use?
Once we had only two choices, fine and coarse salt. In recent years, more and more enriched varieties of salts are available for cooking. Some markets now offer a variety of salts recognizable by color, exotic background, origin, properties, and price.
The Blue Salt: The rarest one is probably the blue salt from Persia. It comes from the salt mines of Iran; it is rich in potassium, tangy, and slightly spicy. It is used to season and to decorate refined dishes.
The Himalayan Pink Salt: The Himalayan pink salt is crystal clear and, has rich sources of natural elements and minerals. It is not treated chemically and is particularly digestible. In addition to cooking, it is used for spa treatments.
The Hawaiian Red Salt: The richest in iron is the Hawaiian red salt; it owes its color to the volcanic clay from which it came. The flavor is most pronounced when used on grilled or roasted foods.
The Grey Salt from Brittany: The poorest salt is the grey salt from Brittany, manufactured within clay buildings along the Atlantic coasts of France. Rich in minerals, it is especially suited for steamed or boiled vegetables.
The Black Cyprus Salt: The most detoxing is the black Cyprus salt; black because it is enriched with charcoal. It is used to decorate and flavor food like sweet potatoes, white fish, and eggs.
The Smoked Salt of Denmark: It is not as famous because of its color, but still tasty.
Fleur de sel (flower of salt): A finishing salt and one of my favorites is Fleur de sel. A raw and unrefined salt, that comes from the Camargue in southern France. It is much loved especially by chefs. Slightly bigger than regular salt and somewhat damp to the touch. It is also produced in Italy, Portugal and a few other countries. I use it raw, in its natural state. I add it to oranges, lemons, and mandarin peels. I also use it on chocolate, with herbs, on salads, roasted vegetables, and uncooked sauces or soups.
The Iodized Salt: Then there’s the grand iodized salt, not my favorite salt. This salt is found in salt shakers, put on plates and used to prepare foods. It is one of many products born in the era of industrialization. This salt does not exist in nature; so I never use it.
The Kosher Salt: Most popular in the United State is the Kosher Salt. It is opaque because it is not bleached. I use it for salting pasta water, roasting vegetables, soups, stews, and grilling. I use it on top of focaccia or pizza to make a special crispy crust.
