16 TYPES OF SALT AROUND THE WORLD

Salt is one of the most essential and versatile ingredients in cooking around the world. Present in a variety of forms, textures and flavors, salt plays a fundamental role in the kitchen, not only adding flavor but also affecting the texture and preservation of food. Throughout history, different cultures have developed unique methods of producing and using salt, resulting in a rich diversity of salt types found in different regions of the globe. In this article, we'll explore 16 distinct types of salt from around the world, highlighting their unique characteristics, origins, and culinary applications. From sea salt to gomasio, each variety offers a unique sensory experience that enriches culinary traditions and global gastronomy.

Fine salt, also known as table salt or refined salt, is the most common type of salt found inmost kitchens and usually is made from sea salt. It has small uniform size of its crystals. With the aim of preventing a deficiency of this mineral in the diet, the addition of iodine to fine salt is a common practice in many countries around the world, like USA, Brazil, Canada, Australia, China, India, UK, Germany, Thailand, Ethiopia, Nigeria, Indonesia, Switzerland, France. Iodine deficiency can lead to health problems such as goiter, characterized by the abnormal enlargement of the thyroid gland, located in the front of the neck. In addition to enhancing the flavor of food, fine salt is also used as food preservation, helping to extend their shelf life, such as brines, curing and preserves.

Coarse Salt It has larger grains compared to table salt. It is used in a variety of culinary and non-culinary applications due to its particular characteristics, and usually is made from sea salt. In the cooking the coarse salt is used in barbecues to season meat, fish and vegetables. Its larger grains help form a salty crust around food when grilled or roasted, providing flavor and helping to retain moisture in the food. It is also used in marinades and brines. In addition to its use in cooking, rock salt is often used for spiritual cleansing and purification purposes in some cultures, such as in baths and circles.

Light salt is a variety of salt products that have been modified to contain less sodium than traditional table salt. These products are designed for people who are trying to reduce their sodium intake for health reasons, such as high blood pressure or other related conditions. The exact composition of light salt can vary depending on the manufacturer and production process, but generally involves a mixture of sodium chloride with other salts or substances that contain less sodium, such as potassium chloride. It's important to note that while light salt may be helpful for some people who need to reduce their sodium intake, it should still be consumed in moderation.

Smoked Salt is made with coarse salt, by smoking wood. This salt is normally used to season meat and vegetables, as well as being a great option as a finishing touch.

Truffle salt is a type of gourmet salt that has been infused or mixed with truffles, an underground fungus highly prized for its distinctive flavor and intense aroma. To create truffle salt, truffles are usually dehydrated and then ground into a fine powder or mixed with sea salt or another type of salt. This process allows the salt to absorb the intense flavors of the truffles, resulting in a unique condiment that adds a luxurious, sophisticated touch to a variety of dishes. It is often used as a final condiment in gourmet dishes to enhance and complement the natural flavors of food

Celtic salt, also known as Guérande salt, is a type of high-quality sea salt produced in the Guérande region on the Atlantic coast of France. It is harvested by hand using traditional methods that date back to Celtic times, hence the name Celtic salt. This salt is harvested from the region's coastal salt pans, where seawater is channeled into salt marshes, where it naturally evaporates under the influence of sun and wind. Celtic salt is known for its delicate texture, mild flavor and rich minerals, making it a popular choice among chefs. It is often used as a finishing salt in gourmet dishes due to its distinctive quality and flavor.

Himalayan pink salt technically is not a traditional sea salt as it is not obtained directly from the evaporation of seawater, but is often grouped with sea salts due to its geographic origin close to the ancient sea that once existed. The color is attributed to the presence of trace minerals, such as iron, present in salt deposits. Additionally, pink salt is known to contain a variety of minerals, including calcium, magnesium, potassium, and others, giving it a richer mineral profile compared to regular table salt. Due to its growing popularity and its association with health and well-being, pink salt has become a common item in supermarkets and health food stores around the world. However, it is important to note that despite its purported health advantages, pink salt is still a source of sodium and should be consumed in moderation, especially by people with specific medical conditions.

Himalayan black salt, also known as kala namak, is common in Indian, Pakistani and Chinese cuisine. Kala Namak is mainly obtained from volcanic salt deposits, especially in India and Pakistan. During its production, salt is heated to high temperatures in an oven together with specific substances such as charcoal, black cumin seeds, walnut shells or tamarind seed shells, and sometimes aromatic herbs. This heating and smoking process gives black salt its characteristic color and distinctive flavor, which is slightly sulfurous. It is important to note that black salt is not mixed with seeds or other ingredients during the production process, but rather is heated in contact with these materials to obtain its characteristic flavor and aroma. Despite its name, black salt is not necessarily black. Its color can vary from dark brown to purple and even pink, depending on the production process and the impurities present. It is usually sold in the form of crystals or fine powder.

Alaea salt, also known as Red Hawaiian salt, is a variety of sea salt that is produced in the Hawaiian Islands, specifically the Big Island of Hawaii. It is an artisanal and gourmet product, valued for its unique texture and distinct flavor. The most striking characteristic of Hawaiian Salt is its pink or reddish color, which is attributed to the addition of red Hawaiian clay, called alaea, during the production process. This clay is rich in minerals and is traditionally used by Native Hawaiians to add flavor and color to foods, as well as having medicinal properties.

Hawaiian Black Salt, also known as Hawaiian Lava Salt, is a type of gourmet salt that originates from Hawaii. It is produced through the evaporation of seawater in pools or lagoons formed in beds of black volcanic lava. During the evaporation process, volcanic lava gives the salt its unique color and flavor characteristics. Hawaiian black salt is known for its dark color and crunchy texture. The dark color is attributed to minerals present in volcanic lava, such as activated charcoal or bamboo charcoal, which are absorbed by the salt during the evaporation process. This salt has a slightly earthy, smoky flavor with distinct mineral notes.

Persian blue salt is a rare and unique type of salt that is found in the salt mines in the Semnan region of Iran. This salt is known for its bluish color, which is caused by the presence of Sylvinite, the mineral that makes it blue, which is why it is one of the most expensive and rare in the world.

FLAKY SALT VS FLEUR DE SEL

Flaky salt is a type of salt that has a light and delicate texture, with thin, flat flakes. These flakes are formed naturally during the evaporation process of seawater or are produced artificially through specific crystallization methods. Flaky salt is characterized by its light and delicate texture, with thin, flat flakes. It is generally obtained through the evaporation of seawater or produced artificially with specific crystallization methods. Flaky salt is prized for its quick dissolution and crunchiness, and is used as a finishing salt in a variety of culinary dishes.

Flaked salt is prized in cooking due to its crunchy texture and quick dissolution. It is often used as a finishing salt, added at the end of the cooking process to provide a final touch of texture and flavor. It is especially popular in dishes such as salads, grilled fish, roasted vegetables and desserts. Its delicacy and mild flavor make it a versatile and elegant addition to a variety of culinary recipes.

Fleur de Sel is a premium type of sea salt known for its delicate texture and mild flavor. It is considered one of the finest and most valued salts in the world, harvested manually in coastal salt pans in various regions of the world, such as France, Portugal and Spain. Fleur de sel is formed by the crystallization of seawater on saltwater surfaces, creating thin layers of crystals that form on the surface of the water. These crystals are then delicately collected by hand by salt mine workers, often using traditional techniques that date back centuries. One of the most distinctive characteristics of fleur de sel is its delicate and crunchy texture, which crumbles easily between your fingers. It contains a slightly higher amount of moisture compared to other salts, which gives it a softer texture and dissolves faster on the tongue. Fleur de sel is often used as a finishing seasoning, added to dishes just before serving to preserve their crunchy texture and delicate flavor.

Fleur de sel is a type of sea salt that forms naturally on the surface of salt pans during the evaporation of sea water. It is harvested manually in thin, delicate layers, resulting in white, irregular crystals. Fleur de sel is known for its crunchy texture and mild flavor, as well as containing a natural concentration of minerals. It is often used as a final condiment in gourmet dishes, adding a touch of sophistication and complexity to the flavors.

Although both are gourmet salts with delicate textures and are used as final seasonings, flaky salt tends to have thinner, flatter flakes, while fleur de sel has irregular, delicate crystals, harvested from the surface of salt flats.

WHAT'S KOSHER SALT?

Kosher salt refers to a specific type of salt that is used in Jewish cuisine and is produced in accordance with the dietary standards of Jewish law, kashrut law. The term "kosher" refers to foods that are considered pure and suitable for consumption according to these standards.

Kosher salt can be produced from sea or land sources. It must be produced under rabbinic supervision to ensure it meets the requirements of kashrut law. The process of producing kosher salt generally involves drying the salt without using anti-caking additives such as potassium iodide. Kosher salt has larger crystals and a lumpier texture compared to regular table salt. This texture makes it easier to stick to food, allowing the salt to be distributed more evenly over the surface of the food, which has made kosher salt stand out in professional kitchens around the world.

WHAT'S GOMASIO?

Gomasio (ごま塩) is a Japanese delicacy, used to finish preparations, which combines "goma" (sesame) and "shio" (salt) in Japanese. This idea was disseminated by George Ohsawa, the founder of macrobiotics. The word "gomasio" has been adopted into the Western culinary scene to refer to this specific seasoning blend.

Gomasium is an excellent source of nutrients, especially calcium, iron, magnesium, potassium, zinc and B vitamins. Sesame is particularly rich in calcium, while sea salt provides a variety of trace minerals important for health. In addition to adding flavor to dishes, gomasio is also valued for its health benefits. It can help balance electrolytes, promote bone health, strengthen the immune system and improve digestion.

WHAT'S YUGUH?

Yuguh, Agahu, Sal de Aguapé or Sal Indígena, is an unique vegetable salt produced from the water-hyacinth leaves, an aquatic plant native to the Amazon, made by the indigenous people of the Xingu reserve in Brazil.

The production of this condiment is a practice traditionally carried out by women and is a process that takes place over several days. They enter the pond and carefully remove the water hyacinth leaves that are above the water surface, ensuring that the roots are not disturbed. This work is carried out at specific times of the year to allow the plants to regenerate properly.

The collected leaves are then left in the sun to dry, spread out on a surface close to the edge of the pond. After a few days of sun exposure, the dry leaves are burned in a controlled fire. The resulting ash is carefully mixed with water and placed on fire in a large pan. When the water practically evaporates completely, the pan is removed from the heat to allow the evaporation process to be completed.

The result is a white powder, which is used to season the finished fish, adding it directly when serving, not being incorporated during the food cooking process.