List and explain types of salt​

1

Table Salt

Table Salt

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Also known as "iodized salt," table salt has very fine grains and contains potassium iodide and an anti-caking agent that helps prevent it from clumping. Because the anti-caking agent can give off a metallic taste when used in large quantities, table salt shouldn't be used in savory recipes. It can be used when baking, though, because these types of recipes typically only call for small quantities of salt.

2

Kosher Salt

Kosher Salt

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If you have room for only one salt in your panty, opt for kosher salt. Its texture is light but coarse (which helps you avoid over salting) and dissolves easily. It can be used in any application and is quite affordable (around $4 for a 3-pound box). One thing to keep in mind: Different brands of kosher salt will have different levels of salinity. For example Morton’s brand kosher salt is about 1 1/2 times more salty than the Diamond Crystal brand. So if for some reason you have to switch between brands, be sure to taste before salting.

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3

Himalayan Pink Salt

Himalayan Pink Salt  

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The purest of all salt, Himalayan pink salt is harvested from the Khewra Salt Mine in the Himalayan Mountains of Pakistan. Easily recognizable because of its pink color, this salt contains all 84 natural minerals found in the human body. Because of its steep price tag and bold flavor, use Himalayan pink salt for finishing dishes.

4

Sea Salt

sea salt

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Harvested from evaporated sea water, sea salt can be either very or lightly salty tasting, depending on where it's harvested, so make sure to taste it before using it. Sea salt also contains loads of minerals so it can have an intricate flavor, but since it's fine or medium grained, it can be used in either savory and sweet recipes.

5

Celtic Grey Sea Salt

Celtic Grey Sea Salt

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Harvested from Atlantic tidal ponds off the coast of France, Celtic sea salt is also known as sel gris (French for “gray salt”). Its gray color comes from the minerals that are left behind when the sea water evaporates. Use as a finishing salt on roasted vegetables or grilled meat or seafood.

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6

Fleur De Sel

Fleur De Sel  

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Like Celtic sea salt, fleur de sel (French for “flower of salt”) is harvested from evaporated sea water, but it comes specifically from the coast of Brittany. This salt is often described as smelling like and tasting of the sea. It’s a moist salt, so it's quite sticky, but the moisture causes the saltiness to stay on the tongue longer. It's best used as a finishing salt.

7

Flake Salt

Flake Salt  

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Like sel gris and fleur de sel, flake salt is harvested from evaporated sea water—although its shape and texture are quite different. Light, thin, and irregularly shaped (often like pyramids), flake salt has a very bright taste and low mineral content. Because of its high price, it’s best used as a finishing salt. Try it sprinkled on salads or chocolate chip cookies.

8

Red Hawaiian Salt

gourmet salt - red Hawaiian variety

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Red Hawaiian salt is sea salt that is mixed with iron oxide-rich volcanic clay. Its flavor is described as nutty. Its striking red color makes it perfect for garnishing finished dished.

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9

Black Hawaiian Salt

Black Hawaiian Salt

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Made by adding activated charcoal to sea salt, black Hawaiian salt is know for it’s strong flavor—often described as "earthy." Sprinkle on finished dishes.

10

Smoked Salt

Smoked Salt

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Smoked salt is created by cold smoking salt with wood (such as alder, apple, hickory, or mesquite) for up to two weeks. Its flavor and color can vary depending on the type of wood used and the length of time smoked. Use it to add a smoky flavor to savory dishes like chili or barbecue sauce.

11

Himalayan Black Salt

Himalayan black rock salt used in South Asia, the Himalayas, Pakistan in a stone bowl on a white background

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Also known as Kala Namak (which means “black salt” in Nepalese), this reddish-brown salt is created by cooking rock salt with charcoal, herbs, seeds, and bark in a furnace for 24 hours. It has a very distinctive flavor and smell—often described as soft-boiled egg-like—and is commonly used in vegan recipes to mimic the taste of eggs.

12

Pickling Salt

Pickling Salt

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Used only for pickling, this coarse salt contains no iodine, minerals, or caking agent.

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Explanation:

1.Vegan recipe for Decorative Flower Salt:

You will need one cup of salt and one cup of dried flowers without stems (e.g., lavender, calendula, nasturtium, rose petals, cornflowers, daisies, dandelions, mallow, or chive blossoms). Pluck the petals from the calyx (the outermost part of the flower), and then crush the ingredients with a mortar and pestle, food processor, or blender until they are ground finely enough to suit your taste. The decorative flower salt will give your food a distinctively floral fragrance.

2.Sea salt is table salt extracted from seawater — mostly in concentrating ponds (salt gardens) where the water evaporates, leaving the salt behind. It is estimated that 30 % of the world’s salt production is sea salt; the rest is rock salt. Most of the salt that is used as table salt is washed before trading. Up to 5 % water can remain in untreated sea salt.

3.Fleur de Sel (salt flower) is the most expensive of all the varieties of sea salt because it predominantly consists of sodium chloride (usually over 97 %). This type of salt is only produced on hot, windless days, when a thin layer of salt forms on the surface of the water in salt evaporation pools. Fleur de Sel is collected by hand with a wooden shovel.20 Grey salt (sel gris) forms below fleur de sel. Sel gris gets its gray color from matter suspended in the water such as sediment particles and an algae called Dunaliella salina. Sel gris has a high residual moisture content, so it has to be crushed in a rust-resistant salt mill or with a mortar and pestle.20 Other types of sea salt include Hawaiian salt and Flor de Sal (Spanish for fleur de sel). None of the empty promises made by advertisers justify the high price of these types of salt.