6 Types Of Salt And How To Use Them

Salt is one of the most essential ingredients in cooking, yet many people think of it as just a way to make food taste salty. The reality is that not all salts are the same. Each type has its own texture, flavor profile, and best uses, and choosing the right one can completely change the outcome of a dish. A pinch of flaky salt can add crunch, while a fine grind disappears into sauces. From everyday table salt to specialty varieties, here’s how six types can elevate even the simplest meals.

1. Table Salt.

Table salt is the most common and often the most refined form of salt, found in nearly every kitchen. It usually contains additives like iodine and anti-caking agents, which give it a consistent texture. Because the grains are fine, they dissolve quickly, making them perfect for baking and seasoning during cooking. However, its sharp saltiness can sometimes feel harsher compared to other varieties. Use it when precision is key, like in baked goods or when measuring recipes that require exact proportions.

2. Kosher Salt

Kosher salt is favored by chefs for its large, coarse crystals that are easy to pinch and sprinkle evenly. It doesn’t contain iodine, so the flavor is cleaner and less metallic than table salt. Its texture makes it excellent for seasoning meats, as it sticks well and helps draw out moisture. Many recipes written for home cooks recommend kosher salt because of its forgiving nature. It’s also easier to control when salting pasta water, vegetables, or roasted dishes, making it a versatile staple.

3. Sea Salt

Sea salt comes from evaporated seawater and retains trace minerals that give it a more complex flavor than table salt. It’s available in fine or coarse textures, making it flexible for different uses. Fine sea salt works well as an everyday seasoning, while coarse crystals can add crunch when sprinkled over finished dishes. Its subtle mineral notes make it a popular choice for cooks who want a cleaner, fresher flavor. Use sea salt to finish grilled vegetables, fresh salads, or roasted meats.

4. Himalayan Pink Salt

Himalayan pink salt is mined from ancient deposits and gets its signature color from trace minerals like iron. It’s often sold in larger crystals, which can be ground fresh with a mill for everyday cooking. Beyond its striking look, it offers a slightly milder flavor than regular salt, making it a favorite for seasoning vegetables, meats, and even baked goods. It’s also used in decorative blocks for cooking or serving. While not nutritionally superior, it adds both flavor and visual appeal to meals.

5. Flaky Salt

Flaky salt, like Maldon, is prized as a finishing salt because of its light, delicate crystals that dissolve slowly on the tongue. It adds a burst of flavor and a pleasant crunch without overpowering the food. Chefs often use it to finish dishes like grilled steak, roasted vegetables, or even desserts like brownies and cookies. Because it’s more expensive, it’s best reserved for the final touch rather than everyday seasoning. A small sprinkle can completely elevate the texture and taste of a dish.

6. Pickling Salt

Pickling salt is a pure, fine-grained salt without additives, making it ideal for preserving foods. Unlike table salt, it doesn’t contain anti-caking agents, so it dissolves smoothly into brines without clouding. Its clean flavor ensures that pickles, ferments, and canned vegetables keep their intended taste. It’s not just for pickling, though; it can also be used in cooking when you want salt that dissolves quickly and evenly. Keep it on hand if you do any home preserving or enjoy making traditional pickles.