Common table salt familiar to everyone has a pure taste. Culinary experts use it for baking and hot dishes - salt dissolves quickly. But it is poorly concentrated. For this reason, and also because of its metallic flavor, many chefs prefer other types of product. Iodine began to be added to table salt to prevent a deficiency of this substance, which is necessary for the normal functioning of thyroid hormones. Most people are aware of this and try to buy iodized salt just in case. In fact, an excess of iodine is also harmful, and its deficiency is diagnosed mainly in third world countries. Therefore, consult your doctor if you are considering adding salt to your diet. If you decide to abandon simple table or iodized salt in favor of more interesting options, do not rush to throw it away:salt can be used to clean surfaces and stubborn stains on clothes.
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Unlike regular table salt, sea salt contains many more minerals, including zinc, potassium and iron. Pay attention to the color: the darker the product, the more nutrients it contains. Sea salt is coarsely ground, and chefs advise adding it at the end of cooking, and not in the process, so the taste of the products will be stronger. At the same time, it is undesirable to add coarse salt to cold dishes like salads, it may not dissolve in the sauce. This product contains natural iodine and should be used with caution. In addition, experts believe that due to the pollution of the seas, traces of microplastics and heavy metals, including lead, can be found in it. But unlike table salt, rock salt does not retain water in the body.
Pink Himalayan Salt
The product is mined in the Khyura salt mine, Pakistan; it is the second most famous salt mining site in the world. There are traces of rust in the composition of pink salt, it is iron oxide that gives it a pinkish tint. Himalayan salt is rich in calcium and magnesium, and it also has a special aroma, thanks to which it has become a favorite of many chefs. The difference in microelements with sea salt is small, so pink is chosen exclusively for taste and color - it makes dishes more visually interesting.
Black indian salt
The product is used not only for cooking, but also in Ayurvedic medicine. It is actually pink Himalayan salt that is heated to a very high temperature and added with herbs, Indian spices and seeds of fruits containing sulfur. This cocktail gives the salt an interesting hue: large grains can be pink, brown, purple and almost black. Various ingredients saturate the product with magnesium, iron and sulfates, which give the salt a specific smell; it is similar to a hard boiled egg yolk. Therefore, you should use it carefully in the kitchen, black Indian salt can change the taste of familiar dishes.
French celtic salt
Natural gray salt comes from the salt marshes of France (although some producers collect it in Portugal). The tidal pools are rich in clay, which ionizes minerals. Salt is traditionally harvested by hand when a sun-dried crust forms on the surface of the salt marsh. Celtic salt does not undergo complex purification, therefore it contains more than 80 elements from sea water. Whole crystals have an alkaline pH that promotes salt absorption. The flavor varies depending on the region in which it was harvested, and chefs advise adding French salt to meat, fish, seafood and sauces.
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This type raises a lot of questions from buyers. We are talking about ordinary rock or sea salt with a pure taste, that is, it is obtained both from sea water and from underground sources. It got its name because of its consistency, which is convenient for kosherizing meat in Jewish tradition: crystals adhere to the surface and are easily distributed. Salt is used because of its mild taste - despite the coarse grinding, it is difficult to oversalt dishes with it.
Fleur de sel flower salt
Like Celtic, this salt is collected by hand near the oceanic sources of France. Traditionally, this can be done with a wooden rake only on warm, dry and sunny days when a light wind is blowing. Due to the difficult collection process, salt is mined in minimal quantities and is very expensive. The product is not completely dry - it retains moisture and has a blue-gray tint. Salt acquires this color due to the high content of minerals. It has a light taste and delicate texture and is commonly used in salads, grilled dishes, baked goods, cereals and vegetables.
Some nutritionists and doctors advise switching to a salt-free diet due to the ability of salt to retain water in the body. As a result, swelling appears and blood pressure may increase. But salt contains chlorine and sodium, which are necessary for the body in limited quantities, and some of the described species additionally supply other trace elements. Chlorine is a part of gastric juice and regulates the digestive system, sodium is responsible for the transmission of nerve impulses and contributes to normal muscle contraction.
WHO recommends that adults eat no more than 5 g of salt per day, this is less than one teaspoon. During illness, during intense physical exertion and heat stress, it is permissible to increase this amount, in consultation with the doctor, in order to restore the balance of the elements removed with sweat. Keep in mind that salt in your diet isn't just the powder you add to food. The finished product contains many hidden salts. For example, 100 g of sausage "Cervelat" contains more than 2000 mg of sodium, about 250 mg in Borodino bread, and 135 mg in eggs, so you need to moderately add various types of salt to food.>