You might think that all salts are created equal, but I’d have to humbly beg to differ. Salt is often essential to bringing out the flavors of a dish, but the flavor of the seasoning itself can vary widely. Over the years I’ve built a preference for different salts for different uses, with the result that we now have a number of types on the go. Currently on our salt spectrum…
Table Salt ~ The old standby has the least delicate, most metallic flavor of all the options. On the plus side, it’s cheap to buy in large quantities, and often has added iodine (which helps prevent hypothyroidism). Favorite uses: flavoring pasta water, or in baking.
Sea Salt ~ Pictured here is French grey sea salt with a handy grinder for breaking it up into more edible bits (while retaining the characteristic crunchiness), but sea salt comes in a huge variety of textures and colors. A delicious – though expensive – version is fleur de sel, which is hand-harvested off the top layer of ocean water in several areas in France. Favorite uses: topping finished dishes from salads to pastas to seafood.
Kosher Salt ~ Another inexpensive choice, but with a more pleasing texture than table salt. Because of the larger, flat shape of the grains, kosher salt dissolves less quickly than table salt (hence the name: it’s used in making meat kosher because it stays on the surface longer, helping to draw out fluids). Note – you typically need about twice the amount of kosher salt if substituting it for table, but grain sizes differ so check the box for conversion guidelines. Favorite uses: adding to veggies before roasting, or tossing with edamame.
Specialty Salt ~ I use this title loosely to describe all of those salts you see in gourmet stores which you’re tempted to try despite the ridiculous price tag. Pictured here is a jar of white truffle sea salt flakes, which J put in my Christmas stocking two years ago. We savored it all year and ran out just in time for me to get another holiday treat last year! With that time frame in mind, I say go ahead and splurge on those smoked chipotle salt flakes…
Not pictured but also a part of our salt collection are seasoning salts: my favorite is Tony Chachere’s Creole Seasoing, while J prefers Lawry’s. Both contain salt mixed with other spices such as garlic, but Tony’s main secondary ingredient is red pepper, while Lawry’s is (perhaps surprisingly) sugar, which gives it a milder taste. Either adds a nice little kick to foods like eggs or potatoes.
Guess I better get to work on a post about pepper…
Is it sad that I started drooling at the sight of truffle salt? that stuff is like gold!
It’s great that you have discriminating taste when it comes to this…. I think I love salt so much in general I forget to pick and choose and just- well- oversalt 🙂
Love the blog!!
So glad I checked in just in time for the salt post. I don’t care what anyone tells me about blood pressure or the stupid attempt to ban salt at NYC restaurants…I love it. And my all time favorite is Maldon. From the UK, these sea salt flakes are perfect. They offer just the right amount of saltiness and deliciously enhance the flavor of everything. We even have it in a pepper grinder for when we need a finer grain. My mom has me ship it to her because she can’t find it near her. And if you want the word of a pro, the other week a former chef from wd~50 (on S. Pellegrino’s 2010 World’s 50 Best Restaurants list), unsolicitedly told me it was the best salt out there. They also have smoked and rock versions but it’s really all about the sea salt flakes.
JILL ~ Thanks so much! It’s great to hear from you.
LIL ~ Don’t sell yourself short – if you drool for truffle salt, you DO have discriminating taste! I’ve seen a couple of different varieties in your kitchen…
ABBY ~ Ooooh, can’t wait to try Maldon! It looks like maybe Whole Foods has it?
I hope Whole Foods has Maldon! I’ve gotten it at Sur la Table (which I think has a store in Lincoln Park?) and Williams Sonoma. Here in NYC, I also see it at small specialty kitchen/gourmet food shops like Dean & Deluca and even the local grocery store and Fresh Direct delivery. Yes, I’m so obsessed I’ve considered ordering it in bulk online.
have you tried the pink himalayan one?? mmmm so yummy, esp on fish dishes! i kind of always use sea salt or kosher these days; costco sells sea salt by the bucket and i think i might be too lazy to reach for the morton’s, even when boiling pasta water. =)
Abby, I’ll be checking the shelves next time I’m in any of those stores…
Heejin, I have been wanting to try Pink Himalayan! Thanks to your post I mentioned it to a chef I know and was given not only the pink salt to try, but also specialty porcini and celery salts!
Pink Salt!!
http://www.sunsalt.com.au/
heejin is on it! also pastoral has some great salts for sale. at least they did a few years back when i got spanish smoked sea salt.
http://www.saltworks.us/matiz-smoked-salt.html
I love Alderwood Smoked Salt…and Maldon (Jordan introduced me to the latter). Chicago Spice House has something called Vulcan’s Sea Salt and it’s super spicy (and delicious!).
Two votes for smoked salt and another for Maldon…I’m looking forward to trying both! I also like the idea of a spicy sea salt – gives me another reason to check out the Chicago Spice House, which has been on my list for a while!