Salt is possibly one of the most vital of all food seasonings found in any kitchen or dining room. It enhances flavor, suppresses bitterness, and balances sweetness and sourness. It can also add texture and elevate aromas. On the health aspect, sodium is an essential mineral for our bodies. It helps regulate fluid levels and is necessary for nerve and muscle function. It also can dry out food or increase its moisture.

The many valuable uses of salt are only eclipsed by the kinds available. In fact, there are various types of this mineral, each with its unique flavor and use. The size, shape, and other minerals present in salt can affect its taste and how it reacts to your food. Some salts may be more or less salty than others, and some may taste better or worse than others.

So, which salt should you use for your next dish? Let’s sift through one of the most important food seasonings around.

Craving Something Kosher?

Kosher salt is the best for cooking because it has a clean taste, and the light, coarse grains adhere well to food. The name comes from salt used for curing, or “koshering,” meat. There are two main types of kosher salt— Morton and Diamond Crystal—either is an excellent choice. However, they differ in saltiness because Morton’s crystals are slightly finer. Therefore, it is best to pick one brand and use it exclusively to ensure that you are accustomed to the salt level.

Or, Maybe You Prefer Something from the Table Instead?

Of all these food seasonings types, table salt has smaller, more uniform grains and tastes extremely salty. Its small grain size makes it easy to oversalt a dish if not used sparingly. In addition, table salt often contains iodine, which can improve health but may also give the salt a bitter flavor. Finally, table salt can be difficult to pick up with your fingers, making it inferior to kosher salt for most food applications.

Get Salt from the Sea Instead

This salt type is made from dried seawater and comes in many different types. Its taste can vary according to the seawater it comes from. Interestingly enough, some people like to always use the same brand of sea salt to get a consistent taste, like:

• Maldon is a popular and commercialized brand you can find in most retailers.

• Fleur de sel is a delicate type of salt harvested using traditional methods.

• Sel gris is damp and contains a strong flavor. It is also a good choice for cooking because it is not as expensive as the fleur de sel variety.

• Hawaiian salt takes its hue from the color of the lava, which can be affected by adding either volcanic clay or charcoal. If clay is added, the lava will be red. If charcoal is added, the lava will be black.

• Flake salt is made by Maldon, resulting in a large, flaky salt used for finishing dishes because of its unique texture.

The complex flavors of sea salt do not generally appear when used during cooking. As mentioned above, they are typically used only for finishing.

Seak Salt from Castle Foods

Interested in trying the various flavors and textures in one of cooking’s most crucial food seasonings? Contact Castle Foods today! We process, import, and carry various spices, herbs, and aromatics that turn meals into delicious, sensational experiences. Visit our website now for more information!