Salt is a must-have in every kitchen, whether you’re cooking, baking, or preserving food. It plays a huge role in boosting flavors and even affecting textures in your dishes. But here’s a fun fact: salt isn’t just one-size-fits-all. There are different types of salt, each with unique colors, textures, and flavors. These distinctions mean that the salt you choose can make all the difference — and using the right one for the job can truly bring your dishes to life. This guide will take you through 12 types of salt and show you the best way to use each one.

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Table Salt

A staple in most kitchens, table salt has fine grains and is typically iodized, making it great for preventing iodine deficiency. It dissolves quickly, making it ideal for baking, where precise measurements and even distribution are key. However, the added anti-caking agents can result in a slight metallic taste if used in large quantities, so avoid it in savory dishes where the flavor is key. It’s best used when you need a reliable and quick salt option for recipes requiring small amounts.

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Kosher Salt

Light and coarse, kosher salt is a favorite among chefs for its ability to be easily pinched and controlled, helping avoid over-salting. It dissolves quickly in both hot and cold dishes, making it versatile for everything from seasoning meats to finishing salads. Kosher salt can also be used in brines and pickling solutions, thanks to its large crystals. It’s the go-to salt for those looking for balance, affordability, and texture in their dishes.

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Himalayan Pink Salt

Known for its striking pink color and purity, Himalayan pink salt is harvested from ancient sea beds deep within the Himalayan Mountains. Packed with minerals, it adds a delicate, almost mineral-like flavor to dishes, making it ideal for finishing or garnishing. The bold flavor can be overpowering if used too much, so it’s best to sprinkle it on top of dishes like steaks or salads right before serving. Due to its higher price point, it’s often reserved for special occasions or gourmet dishes.

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Sea Salt

Harvested by evaporating seawater, sea salt comes in various grain sizes and flavors depending on the region from which it is collected. It retains minerals that give it a complex, sometimes briny or earthy flavor, which can complement both sweet and savory dishes. Its versatility makes it perfect for seasoning everything from grilled vegetables to caramels. Keep in mind, its texture and salinity can vary depending on the brand, so always taste before using.

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Celtic Grey Sea Salt

Celtic grey sea salt, also known as sel gris, is hand-harvested from tidal ponds off the coast of France and is prized for its rich mineral content and grey color. Its moist texture gives it a mild saltiness, which makes it excellent for finishing dishes like roasted vegetables or grilled seafood. Because of its coarse grains, it should be sprinkled lightly over food to avoid overwhelming the flavor. It’s also a great choice for seasoning meats before cooking, as it enhances the natural juices.

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Fleur De Sel

Fleur de sel, French for “flower of salt,” is a delicate and moist sea salt harvested from the surface of seawater as it evaporates in coastal ponds. Known for its soft crystals and subtle sea flavor, it is typically used as a finishing salt, adding a burst of flavor when sprinkled on dishes like salads, soups, or even desserts. Its high moisture content makes it a bit sticky, which can prolong its taste on the tongue. The luxurious flavor and texture make it perfect for enhancing the final touch of a gourmet meal.

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Flaky Sea Salt

Light and irregularly shaped, flake salt is formed by evaporating seawater and is known for its delicate, crisp texture. Its pyramid-like crystals offer a bright, clean taste with minimal mineral content, making it ideal for highlighting flavors without overpowering them. Due to its high cost, flaky sea salt is best reserved for finishing dishes, where its texture and taste can shine. Sprinkle it on dishes like salads, roasted vegetables, or even desserts like cookies for a refined touch.

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Red Hawaiian Salt

Red Hawaiian salt, or Alaea salt, gets its distinctive red color from the volcanic clay mixed with sea salt. This clay imparts a slightly earthy, almost nutty flavor that makes it perfect for meats, especially pork or fish. Its bold color also makes it visually striking, making it a great choice for garnishing or adding a unique twist to dishes like roasted vegetables or rice. Use it sparingly, as the flavor is unique and can stand out in any recipe.

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Black Hawaiian Salt

Black Hawaiian salt, or lava salt, gets its rich black color from activated charcoal, which adds an earthy and mineral flavor to dishes. It’s ideal for adding a smoky depth to grilled meats or seafood. Due to its intense flavor, it’s most commonly used as a finishing salt, where its bold taste can shine without overwhelming the dish. The dramatic color and flavor also make it an interesting garnish for visually appealing dishes like sushi or salads.

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Smoked Salt

Smoked salt is created by cold-smoking salt crystals over wood, such as alder, hickory, or mesquite, for up to two weeks. The type of wood used will directly affect the flavor, so you can choose from a range of smoky profiles, from subtle to strong. It’s fantastic for adding a smoky depth to sauces, meats, or vegetables, especially when you don’t have access to a grill. Consider using smoked salt to enhance the flavor of barbecue or chili, where the smokiness can elevate the dish.

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Himalayan Black Salt

Himalayan black salt, or Kala Namak, is a unique salt with a reddish-brown color and an unmistakable sulfuric flavor, which is often compared to that of soft-boiled eggs. It’s a common ingredient in vegan dishes, where its flavor is used to mimic egg dishes like scrambled tofu. With its distinctive aroma, Himalayan black salt is perfect for adding depth to salads, raitas, or curries. Its bold flavor means it should be used sparingly, but it’s a must-have for those looking to add complexity to plant-based recipes.

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Pickling Salt

Pickling salt is a pure, non-iodized salt with a fine grain that dissolves easily, making it ideal for use in pickling and canning recipes. It lacks any additives, such as anti-caking agents, which can cause cloudiness in the brine. Its pure nature allows the flavor of the vegetables to shine through, without interference from any extra minerals or chemicals. It’s the go-to salt for making brines for pickles, sauerkraut, or other fermented foods, as it maintains the integrity of the preserve.

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