Kosher Salt

Kosher salt was first used for religious purposes. Jews were supposed to extract the blood from the meat before they eat it. Kosher salt is flaky coarse, and it is efficient in extracting blood. The structure of the flakes is the main difference between table and kosher salt. Chefs throughout the world say that due to its flake size, you can easily pick up kosher salt with your fingers and spread it over your food.

Kosher salt gives different flavor burst, but if it dissolves in the food, you will not notice any difference, comparing it to table salt. Kosher salt is less likely to contain iodine and anti-caking agents.

Bottom line: Kosher salt is flaky, and it is easier to spread it on your food. It does not differe from regular salt, but it is less likely to contain iodine and anti-caking agents.

Celtic Salt

It is the salt that first become popular in France. It is grayish and contains water, and looks quite moist. Celtic salt contains trace minerals and is lower in sodium when compared to regular salt.

Bottom line: Celtic salt is grayish and moist. It is obtained from sea water and contains trace amounts of minerals.

Difference in Taste

People often choose their salt based on its taste, texture, color, and convenience. Impurities, including trace minerals, affect the color and taste of salt. The size of the flakes also affects the salty flavor that hits our tongue. Larger grain size gives stronger flavor and lasts longer on the tongue.

But, it salt dissolves in the food, there is not any major difference in the taste of table salt and “gourmet” types of salt. Dry salt with larger flakes are easier to handle if you use your fingers to sprinkle salt on your food.

Bottom line: The main difference between salt types is their taste, flavor, color, texture, and convenience.

Minerals in Different Types of Salt

A study compared the mineral content of different salt types. Check the table below and note the differences in the mineral content of table, Maldon (typical sea salt), Himalayan and Celtic salt. Celtic salt has the lowest amount of sodium and it is highest in calcium and magnesium. Himalayan pink salt contains a bit of potassium.

Keep in mind that these are tiny amounts. For instance, 0.3% of magnesium in celtic salt means that you need to consume 100 grams of salt to get to the recommended daily intake.

Because of this, the mineral content of salts is not a compelling reason when you need to choose the best salt for you. These amounts are negligible if compared to the amount you get from your food.

Which is The Healthiest Type?

There is still no study that compares the health effects of salt types. Even if scientists do a study, there will be no major difference. Salt types are similar, and each of them consists of sodium chloride and trace amounts of minerals.

When choosing the most “natural” type, always avoid additives and anti-caking agents, often contained in table salt. At the end, salt is salt, and its main purpose is to flavor our meals, not to increase their nutritional value.

Source: www.healthy-holistic-living.com