Choosing the right kitchen salt

Salt seasoning is considered vitally important product and a great evil - it all depends on your point of view and that the diet you choose (or not choose) to your daily diet. At the same time, even in culinary purposes, not all types of salt are used consistently and are suitable for the preparation of the entire row. How to choose the right salt and what it is?

Table salt

Usual salt from salt mines, compressed into tablets or granular form, packets, with a granular structure, conventional light salty taste and aftertaste.

It recommended for canning, pickles and baked goods.

iodinated salt

The salt in the form of powder or tablets, saturated iodine. The smell and taste like a tableted.

It recommended for baking.

Purified (Kosher) salt

Salt, which is also mined in salt mines, but it differs more purity, fine and refreshing taste with no aftertaste. Popular with chefs as a seasoning for dishes and flouring. Suitable for everyday use.

Suitable for conventional cooking dishes, cocktails with the salt as an ingredient.

Sea salt

It is obtained by evaporation of sea water. This salt is characterized by the color, texture and smell. They depend on the order in which sea / ocean going product evaporation. Depending on this, different and mineral content in such salts. It has a coarse-grained structure and taste, "an amateur".

There are several types: gray (with an average salty taste), Hawaiian pink (color due to the influence volcanic rock structure in sea water), and salt fleur de sel (bright white, clean taste with a saturated and smell).

These types of salt recommended to be used as a seasoning for ready meals.