Salt has many varieties , each with their own taste characteristics. Table salt is the most commonly used salt for cooking and baking, as it is highly refined and often contains added iodine. Kosher salt has a larger grain size and is less refined, making it a popular option for seasoning meats.
Sea salts are harvested from evaporated ocean water, resulting in mineral-rich products. The degree of saltiness and flavor complexity can differ depending on the source. Himalayan pink salt comes from Pakistan and contains over eighty minerals found in the human body. It delivers a bold yet balanced taste when finishing dishes. Similarly, Celtic grey sea salt from France has trace elements that provide a well-rounded flavor.
On the other hand, smoked salts soak up woodsmoke aromas during processing. This imbues dishes with an interesting smoked sensation. Curing salts, also called pink salt, are commonly employed in the meat industry to preserve and season products. Their distinctive color comes from nitrites used to prevent bacterial growth.
Season
Available year round.