Salt is arguably one of the most important ingredients in cooking. Without it, most meals would taste bland and unexciting.
It is a crystalline mineral made of Sodium and Chlorine. Both elements serve important functions like helping the brain and nerves send electrical impulses.
However, there are so many types of Salts in the marketplace – Himalayan, Kosher, Celtic Salt, and Sea Salt, to name a few. And there’s the plain old refined table salt. So, how are they different? Is there really a difference in taste, texture, mineral and sodium content?
The table below shows the comparison between Table Salt Sea Salt, Himalayan Salt and Celtic Salt:
Generally, Himalayan Salt and Celtic Salt have higher mineral content (Calcium, Potassium, Magnesium and Iron) than Table Salt. However, the percentage is so tiny that it would take 100g of salt to reach the RDA of sodium for a regular adult.
Foodies and chefs primarily choose their salt based on taste, texture, color and convenience. The size of the salt will affect how the salty flavor hits the tongue – the larger grain size can have a strong flavor and last longer on the tongue.
The main purpose of salt in cooking is to add flavor. If you are planning to dissolve the salt in food, there is really no major taste difference between plain refined salt and other types. Apart from Himalayan Salt which gives added color to food, most salts are similar with tiny variation of minerals. But if you like to sprinkle salt over food using your fingers, then dry salts with a larger grain size are easier to handle.