| Atlantic salt. "Direct from the ocean's main waters, this
sea salt will become more used and better known in the future. A variety
called Casco Bay is a larger crystal salt from colder waters, which makes it not
quite as intense.: www.shop.storeyahoo.com/chefshop |
| Black Salt. "From India, this salt is black (pinkish-brown when
ground) and high in sulfur. It sounds unlikely, but because it tastes like
rotten eggs, it's perfect for use in curries, taming the spiciness.
There's almost a sweetness to it." www.banyan-botanicals.com/BlackSalt1.asp |
| Celtic Salt. Harvested along France's coastline, especially near
Brittany and the Celtic Sea, this sea salt (also known as gray salt because of
its hue) is known for its moistness and mineral rich taste. www.celtic-seasalt.com/fingrouncels2.htms |
| Fleur de Sel. A type of sea salt with a briny, mineral taste that is
hand-skimmed off the top of marshes and ponds as evaporation takes place
(produced mainly in summer when the sun is strongest and evaporation is quick).
the original fleur de sel (aka "the caviar of salts") hails
from the Guerande region of France. www.saltworks.us |
| Florida Gray. "With a high mineral content, this unprocessed
natural gray sea salt" is harvested from the Florida Keys' salt ponds. |
| Hawaiian Red Sea Salt. "Extremely mineral-y, which pairs nicely
with oysters as it enhances the already mineral-tasting oyster. "Alaea
(volcanic red clay) is added to give this mellow salt its distinctive color. www.saltworks.us |
| Himalayan Sea Salt. "Taken from the Himalayan Sea, this delicate
salt - supposedly untouched for such a long time-has the ability to cleanse the
body. It's naturally white, unusual in any sea salt. (most sea salts
absorb, to some degree, the colors of the minerals to which they are
exposed). You don't need a lot if it, and it should be used with something
delicate like a sea scallop to bring up the essence." www.hypergourmet.com |
 |
Italian Sea Salt. Also known as Sicilian crushed salt, this delicate,
flavorful mineral salt originates in the Mediterranean Sea off Sicily. In
the spring, locals fill special trays and pans with saltwater, which evaporates
in the searing sun and African winds. www.saltworks.us |
| Kosher Salt. A coarse-grained salt that is mined from underground
deposits or harvested from sea water, most kosher salt contains no additives or
preservatives. The actual salt (raked during harvesting to produce its characteristic
grains) is used in making meat kosher because it draws moisture from meat while preserving
it. (Jewish dietary laws forbid the consumption of blood in meat, hence
the koshering process) www.cargillsalt.com |
| Maldon Sea Salt. A large-flake salt from
Maldon, England, that is
harvest by hand. " I use this salt primarily with fatty fish like
salmon and tuna. Its astringent bite enhances the flavor of the fish and cuts
through fat" www.saltworks.us |
| Sea Salt. Although its flakes area larger and more irregularly shaped
than table salt, sea salt is a delicate salt to cook with and less salty-tasting
than table salt. Extracted from seawater using natural evaporation (sun and wind)
in salt marshes, flats, trays, ponds or greenhouses, most sea salt is minimally
processed and contains high levels of minerals which can affect its taste,
consistency and color. www.saltworks.us |
| Smoked Salt. Considered a gourmet salt, two types exist: artificially
smoke-infused ("not as attractive in taste as naturally made ones, which
are hard to find") and naturally smoked, which is crated by smoking sea
salt over wood fires. www.saltworks.us |
| Table Salt. Characterized by very fine, uniform crystals, this cheap,
commonly used refined salt comes from underground salt mines. Potassium
iodide, dextrose or calcium silicate (retards clumping) may be added. Its
fine consistency allows it to dissolve quickly, making it a preference for most
bakers and pastry chefs. |
| Source: USA TODAY research |
