Know the 12 TYPES OF SALT and each uses.

Summary

This 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

00:00

🧂 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.

05:00

🌊 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.

Keywords

💡Table Salt

Table salt is the most common type of salt, harvested from underground salt deposits and refined to remove impurities and trace minerals. It is treated with an anti-caking agent to prevent clumping and is often iodized to prevent iodine deficiency. In the video, table salt is highlighted as the primary salt used for general cooking and food seasoning, emphasizing its widespread use and health benefits.

💡Kosher Salt

Kosher salt, named for its use in the koshering process, is characterized by its flakier and coarser grain compared to table salt. It dissolves quickly, making it suitable for all-purpose cooking. Despite its name, not all kosher salt is certified kosher. The script mentions that kosher salt does not usually contain added iodine or anti-caking agents, and its large grain size is ideal for sprinkling on meat to release flavor.

💡Sea Salt

Sea salt is derived from evaporated seawater and is typically unrefined, giving it a coarser texture and retaining minerals from its source, such as sodium, potassium, and iron. This results in a more complex flavor profile compared to table salt. The script describes sea salt as a broad term that encompasses various specialty salts and suggests using it to add a different mouthfeel and flavor to foods.

💡Himalayan Pink Salt

Himalayan pink salt is considered the purest form of salt, hand-harvested from the Himalayan mountains of Pakistan. It has a color range from off-white to deep pink and is rich in minerals, including 84 natural elements found in the human body. The video mentions its use in spas and kitchens, and its ability to retain temperature, making it a unique and versatile salt.

💡Celtic Sea Salt

Celtic sea salt, also known as 'Sel Gris' or gray salt, is harvested from tidal ponds off the coast of France. Its unique harvesting process results in moist, chunky grains with a gray hue and a briny taste. The script positions it as a great salt for cooking and finishing on fish and meat, as well as for baking.

💡Fleur de Sel

Fleur de sel is a delicate, hand-harvested sea salt from tidal pools in Brittany, France. It is collected from the water's surface using traditional wooden rakes on sunny, dry days with a slight breeze. Due to its labor-intensive harvesting process and scarcity, it is one of the most expensive salts. The script highlights its use as a finishing salt to add a touch of elegance and flavor to various dishes.

💡Kala Namak

Kala Namak, or black salt, is a type of Himalayan salt that undergoes a unique process involving packing with herbs, seeds, and baking in a furnace for 24 hours. This process imparts a reddish-black color, a pungent salty taste, and a faint sulfurous aroma. The video mentions its use in vegan and vegetarian dishes to mimic the taste of eggs and in Ayurvedic practices.

💡Flake Salt

Flake salt is produced through evaporation, boiling, or other means and is characterized by its thin, irregularly shaped crystals. It has a bright salty taste and low mineral content. The script notes that flake salt dissolves quickly, making it suitable as a finishing salt, especially on meats, to provide a burst of flavor.

💡Black Hawaiian Salt

Black Hawaiian salt, also known as black lava salt, is a sea salt from the volcanic islands of Hawaii. It gets its deep black color from the addition of activated charcoal. The script describes it as coarse-grained and crunchy, making it ideal for finishing pork and seafood dishes.

💡Red Hawaiian Salt

Red Hawaiian salt is an unrefined sea salt mixed with volcanic clay called 'alaea,' which gives it a distinctive brick-red color. It has been used in ceremonial ways for centuries for cleansing and purification. The video mentions its use in the kitchen to add an attractive finish and robust flavor to seafood, meat, and traditional island dishes.

💡Smoked Salt

Smoked salt is produced by slow-smoking salt for up to two weeks over wood fires, typically using hickory, mesquite, apple, oak, or alder wood. This process infuses the salt with a strong smoky flavor. The script positions smoked salt as the best type for flavoring meats and hearty vegetables like potatoes, highlighting its unique taste profile.

💡Pickling Salt

Pickling salt is specifically used for pickling and brining food. It does not contain added iodine or anti-caking agents, and it has fewer trace minerals than sea salt, which can cause discoloration in preserved foods. The script emphasizes its suitability for preserving food without affecting the appearance or flavor.

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]