hey guys 🙂
how are you doing?
I hope you’re all happy and well!
well, today’s post is just a quicky ;p a simple post. a random post, you may say.
you guys must have known about different types of salt out there! but do you really know what they are? and what makes them different?
according to Brown (2004), salt can be categorized into:
1. sea salt– a type of salt which is obtained through the evaporation of sea water. it is preferred by most chefs because it has a pure, mineral-like taste. it is still salty though, sea salt doesn’t necessarily mean healthier than normal table salt.
2. rock salt– this type of salt came from an ancient sea beds which have long dried up and underground.
3. table salt– refined rock salt and mostly fortified with iodine. some table salts might contain additives (anti-caking agent) to prevent caking.
4. kosher salt– rock salt without additives. it’s normally in a form of large and flaky and crystals and can be picked up easily with fingers.
5. flavoured salt– salt mixed with garlic, onion, and celery.
These types of salt above are the common salts found in general.
Nowadays, there are a few types of salt which are not as common, such as:
1. Himalayan pink salt– salt which is hand-mined from ancient sea salt deposits in Pakistan’s Karakoram Mountains. It is believed that it was originally formed from marine fossil deposits over 250million years ago during the Jurassic era. The colour range from sheer white, pink shades to deep reds, depending on the mineral and iron content. Although there are a lot of information in the media regarding the health benefits of Himalayan pink salt, it remains controversial. There is no reliable evidence that could show the health benefits of Himalayan pink salt, superior to other types of salt.
2. Black salt– Indian salt which also known as ‘kala namak‘, was mined from volcanic regions in India and Pakistan. It has distinctive flavour and is used a lot in Indian cuisine. I have tried this type of salt before, and in my opinion, it tastes saltier than regular salt. It also has more ‘kick’. I like it sprinkled on fresh lettuce leaves, tomatoes and cucumber, along with chilli powder and lemon.
1. Brown A. Understanding Food Principles and Preparation. 2 ed: Thomson Wadsworth; 2004.
2. Bergen T. Nutritional information on pink himalayan sea salt. Livestrong; 2011 [updated 26 May 2011; cited 2012 9 April]; Available from: http://www.livestrong.com/article/341865-nutritional-information-on-pink-himalayan-sea-salt/.
3. Kurma. Black salt. 2012 [cited 2012 9 April]; Available from: http://kurma.net/glossary/BlackSalt.html.
Image of pink salt from http://www.mountainroseherbs.com/learn/pinksalt.php
this post is for the intention of education only