Six Types of Salt and How to Use Them
by Maureen Callahan
Knowing the difference between Kosher and sea salt can make a world of difference in your dishes. Here, six easy-to-find varieties, with tips on when and where to sprinkle them.
Kosher Salt
Use it for: All cooking. Kosher salt dissolves fast, and its flavor disperses quickly, so chefs recommend tossing it on everything from pork roast to popcorn.
Origin: Either the sea or the earth. Widely sold brands include Morton and Diamond Crystal, which are made using different methods. Kosher salt got its name because its craggy crystals make it perfect for curing meat―a step in the koshering process.
Texture: Coarse. Cooks prize crystals like these; their roughness makes it easy to pinch a perfect amount.
To buy: Look in your local supermarket. Kosher salts cost about $1 a pound. If you don't mind a few clumps, buy Diamond Crystal; it has no anticaking agents, which can leave a chemical aftertaste.
Crystalline Sea Salt
Use it for: Adding a pungent burst of flavor to just-cooked foods. These crystals will complement anything from a fresh salad to a salmon fillet.
Origin: Coasts from Portugal to Maine, California to the Pacific Rim.
Texture: Fine or coarse. The size of the irregular crystals affects how fast the salt dissolves. It varies in color, depending on the minerals it contains (iron-rich red clay, for example, gives Hawaiian sea salt a pinkish hue). These natural impurities can add subtly briny, sweet, or even bitter flavors to the salts.
To buy: Check gourmet shops or on-line (thespicehouse.com stocks Hawaiian sea salt). Expect to pay $2 to $15 or more a pound. Many markets sell La Baleine, a relatively inexpensive brand ($3 for 26.5 ounces).
by Maureen Callahan Knowing the difference between Kosher and sea salt can make a world of difference in your dishes. Here, six easy-to-find varieties, with tips on when and where to sprinkle them.
Kosher Salt
Use it for: All cooking. Kosher salt dissolves fast, and its flavor disperses quickly, so chefs recommend tossing it on everything from pork roast to popcorn.
Origin: Either the sea or the earth. Widely sold brands include Morton and Diamond Crystal, which are made using different methods. Kosher salt got its name because its craggy crystals make it perfect for curing meat―a step in the koshering process.
Texture: Coarse. Cooks prize crystals like these; their roughness makes it easy to pinch a perfect amount.
To buy: Look in your local supermarket. Kosher salts cost about $1 a pound. If you don't mind a few clumps, buy Diamond Crystal; it has no anticaking agents, which can leave a chemical aftertaste.
Crystalline Sea Salt
Use it for: Adding a pungent burst of flavor to just-cooked foods. These crystals will complement anything from a fresh salad to a salmon fillet.
Origin: Coasts from Portugal to Maine, California to the Pacific Rim.
Texture: Fine or coarse. The size of the irregular crystals affects how fast the salt dissolves. It varies in color, depending on the minerals it contains (iron-rich red clay, for example, gives Hawaiian sea salt a pinkish hue). These natural impurities can add subtly briny, sweet, or even bitter flavors to the salts.
To buy: Check gourmet shops or on-line (thespicehouse.com stocks Hawaiian sea salt). Expect to pay $2 to $15 or more a pound. Many markets sell La Baleine, a relatively inexpensive brand ($3 for 26.5 ounces).















