Different types of salt and their uses

Salt is perhaps the most common food items of the world. It is used in almost all kinds of cuisines in the world. From Thai to Italian, there are different delicacies which are prepared by using salt.

There are different types of salt available these days. However, nature has also blessed humans with different forms of salts which are there since the ancient times. They have many health related benefits and they are used for many things and not just eating. Here are some of the salts and their uses.

Kosher Salt

Kosher salt is an ancient salt that is mainly used in Jewish cuisines. It is used for marinating the meat and other items. Kosher salt is white in color but it is rectangular in shape. It has the ability to make the food tender and that is why it is an important part of Jewish culture and heritage. However, it is now globally available as many use it in their cuisines.

Black Salt

Black salt is widely popular in Asia, especially India and other sub continental countries. It is found in hilly areas and mountain regions. Black salt is made from black rocks and it has many health related benefits. It has digestive enzymes and it is good for the digestive system. In fact, it acts as ahome remedy in curing the problem of excessive gas, acidity and constipation. Black salt is an important ingredient of Indian and other South Asian cuisines. It is used in making various coolers in summers and different types of salad.

Pink Salt

This pink salt is harvested in the foothills of the Himalayas and gets its particular color from the minerals it contains, especially iron (rust). It’s the fashionable salt of the hour and is preferred by many for its numerous health benefits. Aside from that, it’s a slightly lower sodium content than regular salt and probably looks fancier on the dining table than its counterpart. Personally, you cannot tell much of a difference between pink salt and black salt and they are quite similar in test.

Pickle Salt

Curing salt, also called preservative salt, contains no additives (such as anti-caking agents) and therefore doesn’t cloud the curing water. The fine granules dissolve easily and should be stored in an airtight container to prevent clumping. It’s a very concentrated salt, and when using it, you should work with less more. This salt is pretty deal for vegetable gardeners who want to preserve the flavor of summer and it is quite popular among them.

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