The different types of salts and their use

In cooking, salting a dish is the essential finishing touch. Salt is added both to boiling water and to finish a dish or sauce. It comes in different grain sizes, colors and even the way it is harvested.

Salt, not just a matter of taste

A touch of salt on a dish changes everything. The salty aroma of this ingredient is actually produced by its high content of sodium ions and chloride ions. But the story does not end there.

Salt is above all a matter of variety. Some go better with cold dishes, like fleur de sel; while coarse salt, by its size, flavors the cooking water better than fine salt. For a strong aroma, opt for fleur de sel. Conversely, if you prefer a more subtle taste, it will be a pink salt. These few varieties of salt can change everything and we tell you how to use them properly.

Varieties of salt and their use

Coarse salt

Coarse salt is recognized by its large crystallized grains. It comes from a total evaporation of seawater, frequently used to salt boiling water. Sprinkle it at the end of cooking on pieces of meat or fish. This will add a slight crunch or allow you to create a salt crust.

Fine salt

It is present in all kitchens, and the most used. The one that we place on the table and that we pass around in turns to salt our dishes. Presented in salt shakers, it generally comes from industrial production and is recognized by its name “table salt”. There are also fine artisanal and untreated salts, labeled “gray table salt” or “gray sea salt”.

The flower of salt

Fleur de sel from Île de Ré, Guérande or Noirmoutier. It is very famous and you probably already have it in your cupboards. This “flower” is harvested naturally from the surface of the salt marshes of the Atlantic coast but also the Mediterranean and does not undergo any treatment. Formed from a thin layer of crystals, its traces of calcium sulfate and magnesium chloride give it a specific aroma. To preserve it, fleur de sel should not be cooked, but used for sprinkling cold dishes.

Flavored salt

With Provencal herbs, seaweed, Espelette pepper, saffron, vanilla, lemon, matcha or celery, the flavored salt can be purchased but can also be made yourself. If you prepare it yourself, count on average 30 g of spices for 100g of salt. A way to have fun in the kitchen and discover flavors.

Himalayan salt

Unlike previous varieties, Himalayan salt is not sea salt. It is extracted from saline rocks, not far from the Himalayan range. This so-called “rock” salt has a high iron content, which gives it its pink color and makes it very identifiable. Without iodine or post-harvest refinement, Himalayan salt is considered the purest. When sprinkled, it smells like a classic salt.

Salt, an essential?

Salt consists of sodium chloride, which provides a significant amount of minerals to the body. An interesting ingredient for health but to be consumed in moderation. In fact, 70% of our daily salt intake comes from processed products, which tends to overconsumption. To prevent the risks of high blood pressure and the water retention that this causes, it is recommended by the WHO not to exceed 5 g of salt per day for adults and 2 g for children.

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