What are some edible salts?

Common Table Salt:

* Sodium Chloride (NaCl): The most common and widely available salt. It's usually refined and iodized for nutritional purposes.

Specialty Salts:

* Sea Salt: Harvested from evaporated seawater, it has a slightly more complex flavor than table salt and can have trace minerals.

* Kosher Salt: Large, flaky crystals used for koshering meat. It has a cleaner flavor than table salt and dissolves slowly.

* Flake Salt: Thin, delicate flakes that add a subtle saltiness and texture to dishes.

* Fleur de Sel: A type of sea salt harvested from the surface of salt pans. It has a delicate, floral flavor and is often used as a finishing salt.

* Himalayan Pink Salt: A type of rock salt mined in Pakistan. It has a slightly sweet, earthy flavor and a distinctive pink color due to trace minerals.

* Celtic Sea Salt: Harvested from the Atlantic Ocean off the coast of France, it is unrefined and retains its natural minerals.

* Black Salt (Kala Namak): A type of rock salt containing sulfur that gives it a distinct, pungent, egg-like flavor. Used in Indian cuisine.

* Red Hawaiian Salt: Has a reddish-brown color from the mineral iron oxide. It has a slightly salty and sweet flavor.

* Grey Salt: A type of sea salt that retains some of the clay from the salt pans, giving it a grey color. It has a slightly earthy flavor.

Beyond the Basics:

* Smoked Salt: Table salt or sea salt that has been smoked with wood, giving it a smoky aroma and flavor.

* Garlic Salt: Table salt mixed with dried garlic powder.

* Celery Salt: Table salt mixed with celery seed.

* Herbed Salts: Table salt mixed with dried herbs, such as rosemary, thyme, or oregano.

* Citrus Salts: Table salt mixed with citrus zest, such as lemon or orange.

Tips for Using Edible Salts:

* Flavor Profile: Each type of salt has a unique flavor profile. Experiment with different salts to find your favorites.

* Texture: The size and shape of salt crystals can impact their texture and how they dissolve in food.

* Finishing Salt: Use flaky or coarse salts as finishing salts to add texture and visual appeal.

* Substitute: One teaspoon of table salt is roughly equivalent to 1 1/4 teaspoons of kosher salt.

* Moderation: Remember that all salts are high in sodium, so use them in moderation.

This list is just a starting point, and there are many other types of edible salts available around the world.