Hi Jessica,
There are so many different types of salts. What’s the difference between them and what’s the healthiest?
Thanks,
Kate
Dear Kate,
Yes, it’s very confusing. There are so many different types of salt and it’s difficult to know the differences. Based on my research, here’s a comparison of some common varieties:
Table Salt and Iodized Table Salt: This is the most common type of salt. Most of us probably have it in our cupboard and it’s the type of salt found in most salt shakers. Table salt is typically made by pumping water into an underground salt deposit to dissolve the salt. The brine is pumped to the surface, allowing the impurities to settle and then undergoes rapid vacuum evaporation which creates the tiny, symmetrical salt grains. The salt is refined to remove trace minerals leaving pure sodium chloride. Most table salts contain an anti-caking agent and some have iodine added.
Kosher Salt: Kosher salt is produced similar to table salt except it tends to have a coarser, larger grain size. Unlike table salt, kosher salt does not contain any additives and is often preferred among chefs. (Many chefs claim that the
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additives in table salt impart an off flavor). Kosher salt tends to weigh less than table salt by volume, so if you’re substituting 1 teaspoon of kosher salt for table salt, you may need to add a little extra. There’s no exact conversion since each brand of kosher salt has a slightly different size flake.
Sea Salt: Sea salt is formed from the natural evaporation of ocean water, typically in man-made pools near a protected shoreline. It is less refined and contains various trace minerals such as iron, magnesium, sulfur or iodine. It does not contain any additives and is slightly less “salty” than table salt. Many consider gray Celtic sea salt to be the healthiest variety of sea salt.
Himalayan Salt: This ancient salt was formed millions of years ago in the Himalayan mountain ranges. It has a pink color which comes from the iron that is trapped in the ground and contains 84 trace minerals.
Fleur De Sel: It is collected by salt harvesters who scrape only the top layer of sea salt before it sinks to the bottom of large salt pans. Fleur De Sel is considered by many chefs as the preferred “finishing” salt. It has a delicate crystal structure and a more complex flavor.
In her free time, Jessica enjoys researching food and healthy eating. If you have a food-related question that you would like answered in the journal, please email her at Jessica_L_Tucker@yahoo.com |
