Know Your Salts!

Salt is arguably one of the most important ingredients in cooking. It adds depth to flavor and prevents the meal from tasting bland. Salt is also useful as a method of food preservation as bacteria have difficulty growing in a salt-rich environment.
There are many types of salt to choose from and not all are created equal. Salts differ in flavor, texture, mineral content, and sodium content.
Refined Salt: Also known as regular table salt, refined salt is heavily processed and ground finely with most impurities and trace minerals removed. Often, iodine is added to table salt as a health preventative measure against iodine deficiency – common in many parts of the world. Iodine-enriched salt is not necessary with a good diet. Foods rich in iodine include eggs, fish, dairy and seaweed.
Sea Salt: Made by evaporating sea water, sea salt is similar to refined salt but contains more trace minerals. The flavor and amount of trace minerals depends on the area the salt was harvested.
Himalayan Pink Salt: Harvested from the second largest salt mine in the world, Himalayan Pink Salt often contains iron oxide which gives it a pink hue. It has less sodium content that other salts and contains small amounts of calcium, iron, potassium, and magnesium.
Kosher Salt: Originally used for religious purposes, kosher salt has a flaky texture that makes it easier to spread over food. It is very similar to refined salt, but is less likely to contain anti-caking agents or added iodine.
Celtic Salt: Made from seawater, celtic salt is quite moist, grayish in color, contains trace amounts of minerals and is lower in sodium than refined salt. Celtic Salt is popular in French cooking.
Choose your salts based on the flavor you want to achieve. Remember that natural salts are better for you as they do not include any additives or anti-caking agents.
Article adapted from Authority Nutrition.

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