Sea salt is harvested from evaporated seawater. It comes in various textures, from fine to coarse, and can have different mineral profiles depending on the source. The coarse variety is often used to finish dishes.
This is the most common type of salt and is highly refined and granulated. It dissolves easily and is used in most everyday cooking and baking.
Kosher salt has larger, coarser grains than table salt and is often preferred by chefs for its ability to adhere well to food surfaces. It is commonly used for seasoning meats and for koshering (drawing out blood from) meat.
This salt is mined from ancient salt beds in the Himalayan mountains. It has a pink or reddish color due to its mineral content. It's used for both cooking and as a finishing salt, adding a subtle mineral flavor.
Fleur de Sel is a premium sea salt harvested by hand from the surface of salt ponds. It has a delicate, light flavor and is often used as a finishing salt for dishes like salads and desserts.
Black salt is actually pinkish-grey and is used in South Asian cuisine. It has a unique sulfurous flavor and is often used in chaats, chutneys, and vegan dishes to mimic the taste of eggs.
Smoked salt is typically sea salt that is cold-smoked over a variety of wood chips, giving it a smoky flavor. It's great for adding a smoky touch to grilled and roasted dishes.
This salt is harvested from the coastal regions of France. It's typically gray and slightly damp, with a briny flavor. It's used in a variety of dishes, and the coarse variety can be used as a finishing salt.