REAL DEAL: Salts of the earth,
It’s the primary ingredient in most kitchens, but when it comes to choice, there are many varieties of salt available in grocery stores and specialty food shops. For the record, there are no healthier options. According to Health Canada, all salts — from regular table salt to fancy fleur de sel — contain the same amount of sodium and should all be eaten in moderation to ensure a healthy diet. But how do you know which one to buy? To help distinguish between six popular varieties, we offer this simple guide with a brief description of each salt and how it can be used to enhance the taste, texture and presentation of your food.
TABLE SALT
Found in most household salt shakers, this finely ground salt comes from underground salt mines and is heavily processed, which removes most of its natural minerals. Additives keep the salt from clumping, but also give it a slightly bitter taste. It’s available plain or treated with iodine, an essential nutrient that helps maintain a healthy thyroid.
SEA SALT
Unlike table salt that has fine granules that dissolve easily, sea salt is coarse and unrefined. Made by evaporating water directly from the sea or ocean, it contains natural trace minerals, including iron, magnesium and potassium, that flavour and colour the salt slightly. Often used in a grinder on everything from fresh tomatoes and grilled meats to salads and soups.
KOSHER SALT
Additive-free, coarse-grained salt that is lighter and flakier than table salt, it is often preferred by chefs because its rough crystals make it easy to pinch just the right amount. It also dissolves quickly and is easy to disperse. Effective at drawing the blood out of meat, it can be used for everything from seasoning a pork roast to rimming a margarita glass.
FLEUR DE SEL
Translated it means Flower of Salt, it is considered the premier finishing salt because of its delicate, irregular crystals that melt slowly in your mouth. Hand-harvested from salt ponds in France or Portugal, its earthy flavour varies depending on where it is harvested. Spooned into a salt cellar, it can be pinched and sprinkled over food just before eating for a hit of saltiness and crunch.
HAWAIIAN SALT
Aloha! This chunky sea salt is produced from Hawaiian waters and gets its pinky hue from a natural mineral called Alaea, which is a volcanic red clay rich in iron oxide. Traditionally, Hawaiians use Alaea salt in ceremonies to cleanse, purify and bless tools and canoes, as well in healing rituals. In cooking, it can be used to season and preserve meats and fish.
FLAKE SALT
Light and fluffy like a snowflake, these salt crystals come in a variety of sizes — from large pyramid-shaped flakes to paper-thin wisps. Used to season salads, add a crust to fish or meat or to garnish desserts.