Salt is far more than just a seasoning—it’s a culinary essential that enhances flavour, adds texture, and can even influence the way food is cooked. But not all salts are created equal. From delicate flakes to robust crystals, each type of salt offers a unique experience for the palate and serves different purposes in the kitchen. Understanding how to pair the right type of salt with the right food can elevate your cooking from ordinary to exceptional.
Sea Salt: The Versatile All-Rounder
Harvested from evaporated seawater, sea salt is known for its clean, crisp flavour and slightly coarse texture. It’s available in fine, medium, and coarse grinds, making it an incredibly versatile option in both cooking and finishing dishes.
- Best for: Grilled meats, roasted vegetables, and even baking. Fine sea salt is ideal for doughs and batters, while the coarser variety works beautifully when sprinkled over roasted potatoes or caramel-topped desserts for a satisfying crunch.
Kosher Salt: The Chef’s Favourite
Praised by chefs around the world, kosher salt has a flaky texture that makes it easy to pinch and sprinkle with precision. Its purity and lack of additives also mean it dissolves quickly, making it perfect for seasoning during cooking. Found yourself wondering, what is kosher salt? It’s not just for religious use—this salt gets its name from its traditional use in koshering meat. Its coarse texture makes it excellent for drawing out moisture and enhancing natural flavours.
- Best for: Seasoning meat, poultry, and vegetables during cooking. It’s also a popular choice for brining.
Himalayan Pink Salt: The Mineral-Rich Marvel
Mined from ancient sea beds in the Himalayas, this salt is prized not only for its blush pink colour but also for its subtle mineral flavour. It’s typically sold in coarse crystals or as a solid block for grilling or serving.
- Best for: Finishing seafood dishes, seasoning lamb, or adding a decorative touch to appetisers and canapés. When used on a salt block, it imparts a gentle salinity while creating a stunning presentation.
Flake Salt: The Finishing Touch
Flake salts, such as Maldon, are known for their light, delicate texture and quick-dissolving qualities. These pyramid-shaped crystals offer a satisfying crunch and a clean flavour, making them ideal as a finishing salt.
- Best for: Sprinkling over poached eggs, fresh salads, buttered bread, or chocolate-dipped treats. Flake salt is about the final flourish—the touch that heightens taste and adds texture.
Smoked Salt: The Flavour Booster
Smoked salts are sea salts infused with natural smoke from wood such as oak, applewood, or hickory. They add depth and complexity to dishes without the need for actual smoke or fire.
- Best for: Elevating barbecue dishes, grilled veggies, or even adding a smoky note to cocktails like a Bloody Mary. A pinch on top of a creamy mac and cheese can take it to a whole new level.
Truffle Salt: The Gourmet Indulgence
Infused with fine truffle shavings, truffle salt delivers an earthy, umami-packed punch that instantly upgrades any dish. It’s best used sparingly due to its intense flavour and aroma.
- Best for: Finishing scrambled eggs, risotto, popcorn, or homemade chips. Just a dash transforms everyday dishes into gourmet fare.
Choosing the right salt can make all the difference in your cooking
Whether you’re using a fine sea salt to bring out the sweetness in a baked good, or a flake salt to add crunch and visual appeal, each type of salt brings something special to the table. By understanding their unique textures and flavour profiles, you’ll not only season your food—you’ll enhance it. So next time you reach for the salt, think beyond the shaker and consider which variety will best complement your culinary creation.