I grew up with Morton’s salt in my house and I don’t think I was aware of other types of salt until I was a young adult. It wasn’t until I got married that I realized what I was missing out on. My partner let me know that they didn’t like the way Morton’s salt tasted and that we needed to start buying an alternative. We began asking around and researching online, and we found that table salt, sea salt, and kosher salt were the main options available to us.
What is salt and what benefits does it offer?
Salt is otherwise known as sodium chloride. It is an excellent additive that binds and stabilizes food since it serves as a preservative. Bacteria are unable to grow when surrounded by large quantities of salt. The human body relies on a very small amount of sodium to assist with nerve impulse conduction, allowing the contraction and relaxing of muscles, equalizing the level of water and minerals in our body. Unfortunately, most Americans consume more sodium than we require, which contributes to detrimental effects on your heart and brain. [1]
Why does salt make food taste so good?
Salt enhances and creates a favorable receptive function for nearly all meals. When considering groups of people who enjoy large quantities of salt in their diets, consuming meals without salt creates the sense that the food tastes bad.[2] Adding salt to your food on a continuous basis acclimates your taste buds to a high-sodium diet, essentially tricking your brain into thinking that your meal tastes better.
What type of salt should I choose?
When it comes to choosing the right type of salt for your culinary needs, it’s essential to understand the differences between table salt, sea salt, and kosher salt. These differences not only affect the taste and texture of your dishes but also how you use them in cooking.
Table Salt
Table salt is the most common type of salt found in households. It’s mined from underground salt deposits and then processed to remove minerals and impurities. This processing gives table salt a fine, uniform texture that’s ideal for baking, as it dissolves easily and distributes evenly in recipes. Table salt also usually contains an anti-caking agent to prevent clumps and may be iodized to help prevent iodine deficiency. However, the fine grains can make it easy to over-salt dishes, so it’s important to use it sparingly.
Sea Salt
Sea salt is produced through the evaporation of seawater, often with little processing. This minimal processing leaves behind trace minerals and elements that can add subtle flavors and colors to the salt. Sea salt crystals can vary greatly in size and texture, from fine to coarse grains. The larger, coarser grains are perfect for finishing dishes, adding a satisfying crunch and bursts of flavor. Sea salt is less dense than table salt, so you might need to use more of it when substituting in recipes.
Kosher Salt
Kosher salt has a larger, flake-like crystal structure that dissolves quickly and offers a more even distribution than fine table salt. It’s named for its use in the koshering process, where it’s used to draw blood out of meat. Its large grains make it easy to pick up and sprinkle, giving chefs better control over seasoning. Kosher salt is preferred for cooking and seasoning but is less suitable for baking due to its coarse nature, which might not dissolve as readily in batters and doughs.
Making the Choice
The choice between table salt, sea salt, and kosher salt depends on your taste preferences and cooking needs. For everyday cooking and seasoning, kosher salt is often favored for its ease of use and control. Sea salt can enhance dishes with its unique textures and flavors, making it ideal for finishing touches. Table salt is best suited for baking and situations requiring precise measurements.
Salt Use: Flavor and Health
Exploring different types of salt can elevate your cooking by adding new flavors and textures to your dishes. Whether you prefer the uniformity of table salt, the mineral-rich taste of sea salt, or the versatility of kosher salt, each has its place in the kitchen. Experiment with these salts to discover how they can enhance your culinary creations.
References
1 “Salt and Sodium.” The Nutrition Source, Harvard T.H. Chan School of Public Health, 13 June 2023, https://www.hsph.harvard.edu/nutritionsource/salt-and-sodium/. Accessed 25 February 2024.
2 “Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake.” Strategies to Reduce Sodium Intake in the United States, 1 Jan. 1970, https://www.ncbi.nlm.nih.gov/books/NBK50958/. Accessed 25 Feb. 2024.
