Types of Salt From Common Table Salt to Rare Gourmet Crystals

Salt is one of humanity’s oldest and most essential minerals. Beyond its role as a seasoning, it preserves food, supports nerve and muscle function, and even shapes culture and trade. But not all salt is the same. Its taste, texture, and mineral content vary depending on how and where it’s harvested. Understanding these differences can elevate both cooking and health choices.

Table Salt

Table salt is the most familiar variety, refined to nearly pure sodium chloride. It often comes from underground salt deposits that are mined, dissolved in water, purified, and recrystallized. Additives such as anti-caking agents prevent clumping, and many brands fortify the salt with iodine to prevent iodine deficiency disorders. Its fine grains dissolve quickly, making it ideal for baking or seasoning at the table. However, because refining removes trace minerals, table salt has a sharper, cleaner flavor but lacks the subtle complexity of less-processed salts.

Sea Salt

Sea salt forms when seawater evaporates under the sun and wind. Producers may use ancient salt pans or modern controlled facilities. Depending on the coastline, climate, and collection technique, sea salt can vary widely in mineral content and flavor. Unrefined sea salts often contain magnesium, calcium, and potassium, giving them a more rounded, sometimes briny taste. Fine sea salt works like table salt, while coarse flakes are prized as finishing salts for adding crunch and visual appeal.

Himalayan Pink Salt

Mined from ancient seabeds in the Khewra Salt Mine of Pakistan, Himalayan pink salt owes its color to trace minerals such as iron oxide. It ranges from pale rose to deep coral hues. While sometimes marketed with exaggerated health claims, its composition is mostly sodium chloride with small amounts of iron, magnesium, and calcium. It’s best appreciated for its aesthetic appeal and mild flavor. Large slabs of Himalayan salt are also used as serving or cooking surfaces, imparting a subtle salinity to grilled meats and vegetables.

Kosher Salt

Named for its use in the Jewish koshering process, kosher salt has a coarse, irregular crystal structure that helps draw blood from meat surfaces during preparation. Its light, flaky texture makes it easy to pinch and distribute evenly, which is why chefs often prefer it for seasoning. Kosher salt usually contains no iodine or additives, giving it a clean, neutral flavor. Because of the large grain size, a tablespoon of kosher salt delivers less sodium than the same measure of table salt, so conversions in recipes require adjustment.

Celtic Sea Salt

Harvested from coastal regions of France—most famously from Brittany—Celtic sea salt, or sel gris (“gray salt”), is gathered by hand using wooden rakes from clay-lined salt ponds. The clay imparts a distinctive gray tint and a moist texture that clumps naturally. Celtic salt retains high levels of trace minerals and has a briny, slightly earthy flavor. It’s less processed than many salts and often recommended by chefs who value its natural moisture and mineral complexity for finishing dishes or flavoring bread dough.

Fleur de Sel

Fleur de sel, or “flower of salt,” represents the delicate crystals that form on the surface of seawater as it evaporates under specific weather conditions. Traditionally skimmed by hand in France, it’s considered one of the finest salts in the world. The crystals are light, flaky, and melt slowly on the tongue, releasing bursts of flavor. Because it’s rare and labor-intensive to harvest, fleur de sel is expensive and used primarily as a finishing salt for chocolate, caramel, grilled vegetables, and seafood.

Black Salt and Smoked Salts

Black salt (kala namak) is common in South Asian cooking. It begins as Himalayan salt and is heated with charcoal and herbs, creating a sulfurous aroma reminiscent of boiled eggs. In Indian cuisine, it adds distinctive flavor to chaats, chutneys, and vegan dishes that mimic egg flavor. Smoked salts are sea or rock salts exposed to wood smoke for days or weeks. The process infuses them with aromas of hickory, applewood, or mesquite. They’re excellent for seasoning meats, vegetables, or even cocktails without using a smoker.

Specialty and Flavored Salts

Modern producers experiment with salts blended with herbs, citrus, or activated charcoal. Hawaiian red alaea salt incorporates volcanic clay rich in iron oxide, while black lava salt contains activated charcoal for dramatic presentation and a mildly earthy taste. These salts are typically used as finishing touches rather than cooking ingredients.

Choosing the Right Salt

Each type of salt serves a purpose. Fine-grained salts like table or fine sea salt dissolve quickly for consistent salting in soups, baked goods, and sauces. Coarse and flaked salts add texture and visual appeal when finishing dishes. Mineral-rich varieties like Celtic or Himalayan salt provide subtle flavor nuances but should not be expected to transform health outcomes. Ultimately, the best salt is the one that suits your cooking style and enhances your enjoyment of food. Whether sprinkling fleur de sel on chocolate truffles or seasoning a steak with kosher salt, understanding salt’s varieties deepens appreciation for one of the simplest yet most transformative ingredients in the kitchen.