Also known as "iodized salt," table salt has very fine grains and contains potassium iodide and an anti-caking agent that helps prevent it from clumping. Because the anti-caking agent can give off a metallic taste when used in large quantities, table salt shouldn't be used in savoury recipes. It can be used when baking, though, because these types of recipes typically only call for small quantities of salt.
If you have room for only one salt in your panty, opt for kosher salt. Its texture is light but coarse (which helps you avoid over-salting) and dissolves easily. It can be used in any application and is quite affordable. One thing to keep in mind: Different brands of kosher salt will have different levels of salinity. For example, MT brand kosher salt is about 1 1/2 times saltier than the DCT brand. So if for some reason you have to switch between brands, be sure to taste before salting.
3.Himalayan Pink Salt
The purest of all salt, Himalayan pink salt is harvested from the Khewra Salt Mine in the Himalayan Mountains of Pakistan. Easily recognizable because of its pink colour, this salt contains all 84 natural minerals found in the human body. Because of its steep price tag and bold flavour, use Himalayan pink salt for finishing dishes.
Harvested from evaporated seawater, sea salt can be either very or lightly salty tasting, depending on where it's harvested, so make sure to taste it before using it. Sea salt also contains loads of minerals so it can have an intricate flavour, but since it's fine or medium-grained, it can be used in either savoury and sweet recipes.
5.Celtic Grey Sea Salt
Harvested from Atlantic tidal ponds off the coast of France, Celtic sea salt is also known as sel gris (French for “grey salt”). Its grey colour comes from the minerals that are left behind when the seawater evaporates. Use as a finishing salt on roasted vegetables or grilled meat or seafood.
6.Fleur De Sel
Like Celtic sea salt, fleur de sel (French for “flower of salt”) is harvested from evaporated seawater, but it comes specifically from the coast of Brittany. This salt is often described as smelling like and tasting of the sea. It’s a moist salt, so it's quite sticky, but the moisture causes the saltiness to stay on the tongue longer. It's best used as a finishing salt.
Like sel gris and fleur de sel, flake salt is harvested from evaporated seawater—although its shape and texture are quite different. Light, thin, and irregularly shaped (often like pyramids), flake salt has a very bright taste and low mineral content. Because of its high price, it’s best used as a finishing salt. Try it sprinkled on salads or chocolate chip cookies.
8.Red Hawaiian Salt
Red Hawaiian salt is sea salt that is mixed with iron oxide-rich volcanic clay. Its flavour is described as nutty. Its striking red colour makes it perfect for garnishing the finished dish.
9.Black Hawaiian Salt
Made by adding activated charcoal to sea salt, black Hawaiian salt is known for its strong flavour—often described as "earthy." Sprinkle on finished dishes.
Smoked salt is created by cold smoking salt with wood (such as alder, apple, hickory, or mesquite) for up to two weeks. Its flavour and colour can vary depending on the type of wood used and the length of time smoked. Use it to add a smoky flavour to savoury dishes like chilli or barbecue sauce.
11.Himalayan Black Salt
Now, black salt is commonly used in cooking and is a popular ingredient in Indian recipes. It has volcanic origins and is made up of sulphur compounds which contribute to its smell and taste. It is also made up of iron and potassium chloride.
Black salt, also known as kala namak or Himalayan black salt, is found in India. It comes from the salt mines of India, Pakistan, Bangladesh, Nepal, and other Himalayan locations. Black salt was first used in Ayurvedic medicine for its holistic, therapeutic properties. It is filled with minerals that are insoluble, making them harder to be absorbed by the body.
Sometimes called canning salt or preserving salt — is pure granulated salt (sodium chloride). Pickling salt does not contain anti-caking ingredients, which can turn pickling liquid cloudy, or additives like iodine, which can make pickles dark. In addition, pickling salt has fine granules that make it easy to dissolve in a brine. Morton and Ball are two common brands available at grocery stores, usually in the salt section or next to the canning jars in hardware stores.
While pickling salt is ideal for pickling, because it has fine granules (finer than even table salt) and no additives, it is not the only salt that can be used. Although table salt is perfectly safe to use in pickling, it is not recommended because the quality of pickles may suffer due to its additives.