Kosher salt is the perfect, all purpose salt. It is flavorful without being harsh and the larger crystals allow the flavor to be more distinct from the food. Kosher salt comes in two types of crystals, fine and coarse. The large surface area of the salt crystals allows kosher salt to season meat to perfection without over salting. Kosher salt can be used at the table as well as in cooking and baking. Some of the more common uses for kosher salt are:

Sea salt is another type of salt that has iodine. The difference between sea salt and regular table salt is that the iodine in the sea salt occurs naturally. There are hundreds of different brands of sea salt and all are made in much the same way and derived from an ocean or sea. Sea salt is harvested by channeling sea water into large bins made of pure clay. The water is allowed to evaporate leaving just the salt crystals. Since sea salt is not as refined as some of the other types it commonly contains minerals like:

There are other trace minerals in sea salt as well. Sea salt has a delicate flavor and makes a good all purpose table salt. It normally comes in three grinds, from fine to course.

Italian sea salt is produced off the coast of Sicily. It is Interesting to note that the Italian sea salt has less sodium chloride than table salt.

The salt is gathered in the same way as regular sea salt. Its delicate flavor lends itself best to use as a finishing salt, to be added once a dish is complete. It is wonderful in salads, on sliced sun ripe tomatoes

with a little olive oil, or sprinkled on to meat just before serving.

Celtic salt is harvested from the Atlantic Ocean off the coast of Brittany, France. The salt is harvested as it has been for centuries, with wooden rakes. Traditionally no metal is supposed to come in contact with the salt to maintain the purest and most delicate flavor.

Grey sea salt is a salt that is collected in the same way as Celtic sea salt and from the same area. It is a purplish gray color. This color comes from the inclusion of clay that is found in the salt flats where the salt is collected.

Grey salt is one of the best quality finishing salts available. It is wonderful on salads, sprinkled on flavored butters, or used on vegetables.

Literally “flower of the sea” Fleur de Sel salt is made up of salt crystals that form naturally on the surface of the salt evaporation ponds. These crystals must be harvested under specific conditions. Most Fleur de Sel comes from Guerande , France. The flavor is unusual and delicate. It is a finishing salt used in salads, vegetables and grilled meats as well as to top some desserts such as caramels.

Black salt has a sulfuric flavor and is used primarily in Indian cooking. The flavor is reminiscent of eggs and is sometimes used by vegans to add an eggy taste to salads and tofu dishes. In traditional Indian dishes it is used in fruit salads, chutneys, and raitas.

Black salt is not a sea derived salt but is mined from the earth. It should not be used as an all purpose salt because of the flavor.

Hawaiian Red salt is colored with natural iron oxide which imparts a subtle flavor to this salt. It is a finishing salt that is perfect for grilled meats. The iron oxide caused the salt to be any color from red to pink, depending on the amount of the mineral in the salt.

Smoked sea salt is exactly that. It is sea salt that has been smoked in various ways to add an additional layer of flavor.

Although Himalayan Pink salt is harvested from the foothills of the Himalaya Mountains it is technically a sea salt. It is a marine fossil salt formed eons ago. It carries numerous trace minerals and is a delicious and beautiful finishing salt.