Salt is a pretty essential ingredient in our kitchens. We use it all the time, but did you know that not all salt is created equal?
The most common salts on the go tend to be table salt, kosher salt, and sea salt.
Table salt is the most processed and most commonly used in homes across America. This type of salt is scraped down until most of its minerals are removed. It even has dextrose in it. You know what that is, right? SUGAR!
Sea salt is pretty straightforward. Harvested from the sea, and evaporated naturally in the sun, sea salt is much less processed than table salt. Its large granules make for a nice garnish for soups and salads. They don’t dissolve well though, so you might not want to use sea salt as your everyday salt unless you can find it nice and finely ground.
Kosher salt is known for its easy dissolvability; it’s just regular table salt rolled out into a flake, easy to dissolve, less dense than table salt and therefore it’s common to use a lot less. Chefs like using kosher salt because its granules give food a bit of a subtle crunch.
Gray salt is considered to be a high-quality salt and most of its minerals are still intact.
My favorite salt for cooking though is pink Himalayan salt. It’s perfectly pink in color and typically comes in a grinder for a good fresh flavor. I love it! Some of the minerals found in Himalayan salt are calcium, iron, copper, potassium, and magnesium.
And then there are Epsom salts. Don’t use them in your cooking but definitely in your tub. I use 2 cups in a big bathtub and soak for 20 minutes. Ahh….try it yourself!
These are some seriously beneficial minerals you’re adding to your meal just by adding a bit of pretty pink flavor!
PS–Speaking of benefits, you should see what members of our Hot Melt 30 group have gotten out of the program! Look at what Alice said:
You can see results just like Alice! Click here to join this amazing support group! 🙂