Salt: What's the difference?

back: table salt, front (left to right): natural sea salt, kosher (coarse grain), Himalayan salt

Have you ever wondered what all those fancy salts that you see on TV or in gourmet shops are, what they are used for, or how they differ from your ordinary table salt?  If you have, you would have been right to question salt as there is a HUGE difference in the variety of salts available in the markets today!

Some differences are inconsequential, like color (with some ranging from pure white, to murky gray, to pretty in pink.) Other differences are more important, like cost. Salt can range from mere pennies to several dollars an ounce, for the rare varieties.

What factors would lead the average household to leave their table salt behind?  Well, there is so much information out there that this could be a thesis worthy blog, however I am going to trim the information down to what I, as a mother, cook and health conscious person, want to know. In other words, I am not going to tell you about the Salt Trade Agreements of Early BC or how they found salt on Mars (oops, did I say that?) Nor am I going to go into detail on the chemical compound (NaCl) and molecular weight (58.4428) of salt, lol!  But seriously...

Table Salt typically comes from salt mines and, once mined, it's refined with heat and chemical treatment (30+ synthetic chemicals and chlorine bleach!) until it is pure sodium chloride (shaped like little cubes,) devoid of the essential minerals and macrobiotic nutrients that our bodies need. The removal of all these minerals in table salt is associated with iodine-deficiency which is why some table salt manufacturers started artificially adding iodine back into their salt, creating Iodized Salt. Cost $.02 per oz. Taste-wise the general consensus is that is has a bland and sometimes bitter flavor.  Health-wise 590 mg. sodium per serving. Table salt is associated with many health problems such as Hypertension and Stomach Cancer. Arthritis, Gout, Kidney and Gall Bladder Stones, and Cystic fibrosis have been linked to improper salt metabolism.

Now it's obvious that table salt has health risks, but now we have to sort through the variety of alternative salts available and their vast health benefits (or lack there of!)  I am going to detail the most common alternatives which are Kosher Salt, Sea Salt and Himalayan Salt..
 

Kosher Salt the name is a bit deceiving.  There are 2 types of Kosher Salt.  One characteristic of Kosher Salt is the shape, if you look at a single morsel up close you will notice it's pyramid-like, flaked shape. This larger surface area dissolve quickly and is great for absorbing moisture, great for curing meat.  The name of Kosher Salt comes from it's use in  making meat kosher, but is not necessarily kosher itself. It contains fewer additives, and has a cleaner and more even taste than ordinary table salt. Cost $.04 per oz. Taste-wise is has a less pungent flavor than processed table salt.  Health-wise 280 mg. sodium per serving (kosher, flake) Kosher Salt is, in most cases, no different from Table Salt, 'nuff said!

The second type of Kosher Salt is salt that is actually 'kosher' and has been certified as kosher by a prestigious organization or certifying body such as the Orthodox Union, or OU. This means that the salt has met the guidelines of kosher outlined by Jewish law, and upheld by kosher certification agencies and members of the Jewish Faith. The certification ensures that the product is produced and handled in accordance to these high standards, and is suitable for consumption for those following a kosher diet. Cost $.05 per oz. Taste-wise is has a less pungent flavor than processed table salt.  Health-wise 480 mg. sodium per serving (kosher, coarse grain.)
 
Sea Salt as you might have guessed is a very broad term that generally refers to unrefined salt derived directly from a living ocean or sea. It is harvested through channeling ocean water into large clay trays and allowing the sun and wind to evaporate it naturally. Cost $.24 per oz. Taste-wise there are so many variations of Sea Salt on the market that it's not even fair to rate the taste but, in general, the most popular Sea Salt varieties found in your local market are said to have a clean, natural flavor. Health-wise 530 mg. sodium per serving. It is not refined as much as other kinds of salt, so it still contains 60 minerals and trace elements, including iron, magnesium, calcium, potassium, manganese, zinc and iodine.

It is important to understand that just because it says "Sea Salt" does not mean it's good.  Sea Salt is naturally evaporated in most cases but that does not mean it's not over-processed thereafter, read labels, know your grocer and ask question!

Himalayan Salt Crystallized more than 200 million years ago (before exposure to pollution, toxins & impurities.) Himalayan Salt is said to be the purest salt to be found on earth. It's naturally rich in 84 minerals and trace elements found in the body and is prized in the culinary world for that reason (lot's of flavor in those minerals!) Cost $1.38 per oz. Taste-wise is is a clean taste, with subtle salt flavor. Health-wise 580 mg. sodium per serving. Himalayan Salt promotes a stable pH balance in the cells including the brain, it aids in vascular heath, promotes cellular hydroelectric energy, as well as the absorption of minerals in the intestinal tract. It is also known to reduce acid reflux, lower blood pressure, and remove toxins.

Here is one more subject worth of mention:
Grain Size

Most salts come in a variety of grain size ranging from fine grain to very coarse.

Small/Fine: Cooking, Grilling, Roasting, Seasoning, Spice Rubs
Medium: Grinders, Roasting, Brine, Spice Rubs, Cooking
Coarse: Mills/Grinders, Roasting, Curing, Grilling
Extra Course: Large Salt Mills/Grinders, Roasting, Cooking

You may also see "Flake Salt" which is praised for it's fast absorption.  Many types of salt can be found in "flake' texture.  Finishing salt is a specialty variety of flake that is usually harvested by hand, it is very pricey but it is used specifically for seasoning dishes right before serving.


RaeRae's Final Thoughts

I did a taste test (which was disgusting) and my result was, salt taste bad when it's not on food!  Overall, it is important to keep salt in perspective i.e.you are not going to use a Himalayan Salt to season your pasta water. There are a plethora of choices and if your in the mood for experimenting try a new finishing salt, you may find something you love.  When looking for the everyday salt you want to use for your family, read the labels, talk to your grocer, your doctor and most importantly, do what is right for your family, your health and your budget. We at RaeRae's try to make the best choices for our family, friends and customers, we use Natural Sea Salt, without additives, for most of our cooking, on our fries and our seasonings. We use Kosher Salt for seasoning water, for marinades and rubs and for our specials, we use a variety of finishing salts depending on the flavor profile of the dish.

I had a lot of fun experimenting with salt and I hope you will to.  If you would like more detailed information on the vast world of salt, I highly recommend www.saltworks.us, which was one of the resources used in researching this blog post.