Know the 12 TYPES OF SALT and each uses.
Summary
TLDRThis informative video explores twelve types of salt, detailing their unique uses and characteristics. From the ubiquitous table salt, which is iodized to prevent deficiencies, to the coarse and flavorful kosher salt, each salt has a distinct role in cooking and preservation. The script delves into sea salts, including the mineral-rich Himalayan pink salt and the delicate fleur de sel, as well as specialty salts like black Hawaiian salt and smoked salt, which impart unique flavors to dishes. The video also touches on pickling salt, essential for preserving without discoloration, offering viewers a comprehensive guide to the diverse world of salts.
Takeaways
- 🧂 Table salt is the most common type, refined, and iodized to prevent deficiencies.
- 🍽️ Kosher salt is flakier and coarser, ideal for sprinkling and quick dissolving in cooking.
- 🌊 Sea salt is unrefined, coarse, and contains minerals for a complex flavor profile.
- 🏔 Himalayan pink salt is hand-harvested, rich in minerals, and used in spas and cooking.
- 🧂 Celtic sea salt, or 'sel gris', is moist and chunky with a briny taste, great for cooking and finishing.
- 🌅 Fleur de sel is a delicate, hand-harvested sea salt known for its high mineral content and use as a finishing salt.
- 🔥 Kala namak, or black salt, is used in vegan dishes and Ayurvedic practices for its egg-like taste.
- 🍖 Flake salt is thin and irregularly shaped, offering a quick pop of flavor, suitable as a finishing salt.
- 🌋 Black Hawaiian salt is deep black from activated charcoal, great for finishing pork and seafood.
- 🌺 Red Hawaiian salt is brick red from volcanic clay, used ceremonially and in cooking for flavor and appearance.
- 🍗 Smoked salt is slow-smoked for intense flavor, perfect for meats and hearty vegetables.
- 🥫 Pickling salt is pure and free from additives, ideal for pickling and brining to prevent discoloration.
Q & A
What is the primary use of table salt?
-Table salt is primarily used for flavoring and preserving food. It is also iodized to prevent iodine deficiency.
Why is kosher salt different from table salt?
-Kosher salt is flakier and coarser than table salt, making it ideal for sprinkling on meat and as an all-purpose cooking salt. It usually does not contain added iodine or anti-caking agents.
What makes sea salt different from table salt?
-Sea salt is unrefined, coarser, and contains minerals from where it was harvested, such as sodium, potassium, and iron, giving it a more complex flavor profile.
What is unique about Himalayan pink salt?
-Himalayan pink salt is the purest form of salt, hand-harvested from the Himalayan mountains, and is rich in 84 natural minerals and elements found in the human body.
How is Celtic sea salt produced and what are its characteristics?
-Celtic sea salt is harvested from the bottom of tidal ponds off the coast of France and has moist, chunky grains, a gray hue, and a briny taste due to the mineral-rich seawater.
What is the process of harvesting fleur de sel?
-Fleur de sel is hand-harvested from tidal pools off the coast of Brittany, France, using traditional wooden rakes on sunny, dry days with a slight breeze.
Why is kala namak salt often used in vegan and vegetarian dishes?
-Kala namak has a pungent salty taste and a faint sulfurous aroma, which can give egg-free dishes the taste of egg, making it popular in vegan and vegetarian cooking.
What is special about flake salt and how is it used?
-Flake salt is thin, irregularly shaped, and has a bright salty taste with very low mineral content. It is used as a finishing salt, especially on meats, for its quick dissolution and pop of flavor.
How does black Hawaiian salt differ from other salts?
-Black Hawaiian salt is deep black in color due to the addition of activated charcoal and is coarse-grained and crunchy, making it great for finishing pork and seafood.
What is the purpose of red Hawaiian salt in culinary use?
-Red Hawaiian salt, mixed with volcanic clay, adds an attractive finish and robust flavor to seafood, meat, and traditional island dishes.
What makes smoked salt unique and how is it used in cooking?
-Smoked salt is slow-smoked over wood fires for up to two weeks, giving it an intense smoky flavor. It is best used for flavoring meats and hearty vegetables like potatoes.
Why is pickling salt preferred for pickling and brining?
-Pickling salt does not contain added iodine or anti-caking agents, and has fewer trace minerals that could cause discoloration in preserved food, making it ideal for pickling and brining.
Outlines
🧂 Exploring the World of Salt Varieties
This paragraph introduces twelve different types of salt, their uses, and their roles beyond flavoring in various industries. Table salt is highlighted as the most common, iodized, and anti-caking refined salt. Kosher salt is noted for its flakiness and coarser grain, ideal for sprinkling and cooking. Sea salt is described as unrefined and coarse, with a complex flavor profile due to its mineral content. Himalayan pink salt is praised for its purity and mineral richness, used in both culinary and spa treatments. Celtic sea salt, or 'sel gris,' is distinguished by its moist, chunky grains and briny taste, suitable for cooking and finishing. Fleur de sel, a delicate and expensive sea salt, is recommended as a finishing salt for its high mineral content and unique flavor.
🌊 Diverse Uses of Specialty Salts
The second paragraph delves into the unique characteristics and culinary applications of various specialty salts. Kala Namak, or black salt, is a pungent, eggy-smelling salt used in vegan dishes and Ayurvedic practices. Flake salt is known for its thin, irregular shape, and quick dissolution, making it a finishing salt for meats. Black Hawaiian salt, with its activated charcoal addition, offers a deep black color and coarse texture, perfect for finishing pork and seafood. Red Hawaiian salt, mixed with volcanic clay, brings a ceremonial history and robust flavor to dishes. Smoked salt, slow-smoked over wood fires, imparts a smoky flavor, ideal for meats and hearty vegetables. Lastly, pickling salt is designed for preserving food without the additives that can discolor pickled items.
Mindmap
Keywords
💡Table Salt
💡Kosher Salt
💡Sea Salt
💡Himalayan Pink Salt
💡Celtic Sea Salt
💡Fleur de Sel
💡Kala Namak
💡Flake Salt
💡Black Hawaiian Salt
💡Red Hawaiian Salt
💡Smoked Salt
💡Pickling Salt
Highlights
Salt has been used for flavoring, preserving food, tanning, dyeing, bleaching, and in the production of pottery, soap, and chlorine.
Table salt is highly refined, iodized to prevent iodine deficiency, and treated with an anti-caking agent.
Kosher salt is flakier and coarser, ideal for sprinkling on meat and as an all-purpose cooking salt, but usually lacks iodine.
Sea salt is unrefined, coarser, and contains minerals like sodium, potassium, and iron, offering a complex flavor profile.
Himalayan pink salt is the purest form of salt, hand-harvested and rich in 84 natural minerals and elements.
Celtic sea salt, or 'sel gris', is moist, chunky, and has a briny taste, making it great for cooking and baking.
Fleur de sel is a hand-harvested sea salt with a delicate, blue-gray tint and high mineral content, used as a finishing salt.
Kala namak, or black salt, is used in vegan and vegetarian dishes for its egg-like taste and in Ayurvedic practices.
Flake salt is thin, irregularly shaped, and has a bright salty taste with low mineral content, used as a finishing salt.
Black Hawaiian salt is deep black due to activated charcoal, coarse-grained, and great for finishing pork and seafood.
Red Hawaiian salt is mixed with volcanic clay, giving it a brick-red color and robust flavor for seafood and meat.
Smoked salt is slow-smoked over wood fires, adding an intense smoky flavor to meats and hearty vegetables.
Pickling salt is used for pickling and brining, without added iodine or anti-caking agents, to prevent discoloration.
Different types of salt have unique properties and uses, from flavoring and preserving to culinary and industrial applications.
The choice of salt can significantly impact the flavor and texture of food, with specialty salts offering distinct characteristics.
Salt's role extends beyond the kitchen, with uses in the chemical industry and other areas of production.
Understanding the properties of various salts can enhance food preparation and appreciation.
Transcripts
[Music]
today's episode we gonna talk about
twelve types of salt and how to use each
salt has long been used for flavoring
and for preserving food it has also been
used in tanning dyeing and bleaching and
the production of pottery soap and
chlorine today it is widely used in the
chemical industry let's take a look at
twelve different types of salt and what
they are best for
number one table salt the most common is
harvested from salt deposits found
underground it's highly refined and
finely ground with impurities and trace
minerals removed in the process it's
also treated with an anti-caking agent
to keep from clumping most table salt is
iodized meaning iodine has been added to
prevent iodine deficiency which can
underscores hyperthyroidism and other
malady number two koshering salt or
kosher salt in the u.s. is flakier and
coarser grain than regular table salt
it's large grain size makes it perfect
for sprinkling on top of meat where it
releases a surprising blast of flavor
kosher salt
also dissolves quickly making it a
perfect all-purpose cooking salt
however most kosher salt does not
contain any added iodine and only rarely
any anti-caking agents despite the name
all kosher salt is not certified Kosher
rather it's used in the koshering
process when surface fluids are removed
from meat through desiccation number
three sea salt sea salt is harvested
from evaporated sea water sea salt is
usually unrefined and coarser grained
than table salt it also contains some of
the minerals from where it was harvested
sink potassium and iron among them which
gives sea salt a more complex flavor
profile sea salt is a pretty broad term
as it includes some of the specialty
salts described below sprinkle it on top
of foods for a different mouthfeel and
bigger burst of flavor than table salt
number 4 Himalayan pink salt Himalayan
salt is the purest form of salt in the
world and is harvested by hand from
Keira salt mine in the Himalayan
mountains of Pakistan its color ranges
from off-white to deep pink rich in
minerals it contains the 84 natural
minerals and elements found in the human
body Himalayan salt is used in spa
treatments as well as the kitchen
Himalayan salt retains temperature for
hours and unfinished pieces often appear
in
chops his lamp number five celtic sea
salt also known as SEL Gris French for
gray salt Celtic sea salt is harvested
from the bottom of tidal ponds off the
coast of France the salt crystals are
raked out after sinking this plus the
mineral rich seawater it's extracted
from gives celtic salt its moist
chunky grains gray hue and briny taste
celtic sea salt is great on fish and
meat has both the cooking and finishing
salt as well as for baking number six
flowed to sell literally flour of salt
fleur de sel is a sea salt hand
harvested from tidal pools off the coast
of brittany france paper thin salt
crystals are delicately drawn from the
water's surface much like cream is taken
from milk this can only be done on sunny
dry days with a slight breeze and only
with traditional wooden rakes because of
its scarcity and labor-intensive
harvesting fleur de sel is the most
expensive salt five pounds will run you
a cool $80 it retains moisture and has
blue gray tint from its high mineral
content and oceanic beginnings if you
can afford it
use fleur de sel as a finishing salt to
add an impressive dash of flavor to meat
seafood vegetables even sweets like
chocolate and caramel number 7 : eMac :
eMac black salt in Nepalese is Himalayan
salt that's been packed in a jar with
chocol herbs seats and bak then fired in
a furnace for a full 24 hours before
it's cooled stored and etched this
process gives kala Nemec its reddish
black color its pungent salty taste and
a faint sulfurous aroma of eggs it's
often used in vegan and vegetarian
dishes to give egg free dishes the taste
of egg as well as in Ayurvedic practice
number 8 flakes salt harvested from salt
water through evaporation boiling or
other means flake salt is thin and
irregularly shaped with a bright salty
taste and very low mineral content this
shapes means the crunchy flake salt
wolves quickly resulting in a pop of
flavor of the different types of salt
use it as a finishing salt especially on
meats number nine black Hawaiian salt
also known as black lava salt black
Hawaiian salt is a sea salt harvested
from you guessed at the volcanic islands
of Hawaii it gets its deep black color
from the addition of activated charcoal
coarse-grained and crunchy black
Hawaiian salt is great for finishing
pork and seafood
number ten red Hawaiian salt Hawaiian
red salt is an unrefined sea salt that
has been mixed with the nine oxide rich
volcanic clay called alia which gives
the seasoning its characteristic brick
red color used for centuries in
ceremonial ways for cleansing
purification and the blessing of tools
red Hawaiian salt is also great in the
kitchen adding an attractive finish and
robust flavor to seafood and meat as
well as traditional island dishes number
eleven smoked salt
slow-smoked up to two weeks over a wood
fire usually Hickory mesquite Apple oak
or alder wood smoked salt adds an
intense and yes smoky flavor to dishes
smoked salt is the best of the different
types of salt to use for flavoring meats
and hearty err vegetables like potatoes
lust number 12
pickling salt
used for pickling and brining pickling
salt does not contain any added iodine
or anti-caking agents nor many of the
trace minerals of sea salt which can
cause ugly discoloration of the
preserved food
[Music]
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