Which salt is better?

Photo by Quang Nguyen Vinh from Pexels

Salt is the most important spice in cooking – how many kinds of it do you know?

Mankind discovered the virtues of this seasoning many centuries ago, and we still cannot imagine food without adding white crystals. However, doctors warn that an excess of salt, especially cooking, has a negative impact on our health. How to replace it? Maybe other species?


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This is the cheapest and therefore the most popular type of salt for several years been in the spotlight. Experts note that this is a product obtained by purifying rock salt. As a result, it consists of almost 100 percent sodium chloride and is devoid of valuable trace elements. Such salt, of course, improves the taste of dishes, but to use it too often (more than one teaspoon per day) is a serious test for the body. Sodium chloride retains water in the body, clogs arteries, and pressure rises. It burdens and kidneys provoke stone formation. Salt also increases the excretion of calcium in the urine, thereby promoting the development of osteoporosis.

Salt is mined from the halite mineral in salt lakes or out of the ground and then digested. Salt is a large, fine, and very fine grinding (the so-called “Extra”). Still, there is iodized salt, which includes iodine and potassium iodate, formed as a result of the interaction of iodic acid and potassium metal.

Rock salt

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This is the oldest kind of spice. It looks less impressive than cooking, because it consists of large crystals of grayish color, moreover, it has a bitter taste. However, there is no doubt that this is a more healthy salt because in the production process it does not deprive us of the valuable nutrients necessary for our body, in particular, magnesium, potassium, calcium, copper, manganese, chromium. Rock salt is excellent as an additive to soups, sauces, marinades, and preservation.

Sea salt

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It is becoming increasingly popular with our compatriots. And this is a positive trend because the product is more valuable than traditional rock salt, and especially purified. Over the centuries, this type of salty spice is obtained by evaporating seawater in the sun in so-called septic tanks or other special devices. In such a product, only 30-35 percent of sodium chloride is not too healthy. In addition, it is rich in magnesium, lithium, zinc, selenium, and iodine. It is no coincidence that studies have shown that the largest consumers of sea salt – the Japanese – suffer from cardiovascular diseases much less frequently than people in countries with high levels of salt intake.

The main plus sea salt – the presence of iodine. And he’s a minus! On the one hand, iodine is vital for a healthy person, but on the other hand, it is not indicated for some diseases of the thyroid gland, for example, for hyperthyroidism and thyroiditis. By the way, iodine disappears from the package with sea salt quite quickly, you just have to open it and hold it in this form for several hours. Sea salt is extracted in a natural way, evaporating water or, after evaporation, under the influence of the sun.

Salt flowers

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The beautiful name Fleur de Sol has salt that is mined from the seas of Japan. In translation, its name sounds like “flower of salt”. This is one of the most expensive and high-quality, noble, and exquisite forms of sea salt, which experts call salted caviar. It is also produced by the natural evaporation of seawater, and crystals resembling flowers are collected using special sieves.

The Fleur de Sol crystals contain even more beneficial trace elements than traditional sea salt. In addition, they perfectly emphasize and reveal the merits of food. Flowers of salt have such a delicate taste that they are often used to make desserts, such as chocolate.

Himalayan salt

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One of the biggest culinary “hits” of recent years, although it has been known to the inhabitants of Himalayan villages in the territory of modern Pakistan for many centuries. Crystals subjected to enormous pressure for millions of years are considered the healthiest and purest salt on earth. It contains a record amount of minerals: scientists have counted as many as eighty-four! Due to this, the product regulates blood sugar levels, pressure, positively affects the nervous and respiratory systems. Himalayan salt is great as an addition to dishes but can be used with the same success for medical procedures, for example, for the bathroom.

Pink salt is washed, dried, crushed, and put on the market in the form of powder crystals of light and saturated pink color. It does not have a special taste note, but the aesthetic factor is very large.

Black Indian salt

Despite its name, it is actually dark gray. This color is the result of roasting at high temperatures of rock salt and crystals obtained from salt lakes in India and Pakistan. The product is similar in composition to “our” rock salt, but differs in a specific “egg” flavor: this is due to the high content of sulfur compounds. Kala Namak (as it is called in Asia) is widely used in Indian cuisine as a seasoning or additive to spicy sauces or savory snacks. It is considered an essential attribute of high cuisine.

Do not confuse Indian black salt with “coal” salt, which is made from the usual by roasting on charcoal, birch boards, or in special furnaces. This salt with the addition of activated carbon is pleasant to the taste and useful, as it is a powerful antioxidant.

Hawaiian salt

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The crystal product is found in different colors: pink, green, red, and even black. It is obliged by its color to mineral additives, such as coal (salt fights against toxins and helps digestion), or iron oxide, or plants (bamboo leaves). Salt itself is formed by filtration and evaporation of water from the Pacific Ocean surrounding Hawaii. This product is very salty and is perfect for fish and seafood dishes, as well as meat dishes.

Peruvian Pink Salt

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Also called maras. It is formed as a result of the evaporation of water from saline underground streams in the Andes, on the slopes of which a century ago the Incas created special reservoirs called salinas. Pink salt has an unusual color due to valuable minerals, including magnesium, iron, calcium, copper, and zinc. They make marasca a very valuable product that the best chefs of the world willingly use. Suitable salt for cooking fish, seafood or meat, sauces and soups, salads. Her addition reveals and enhances the taste of some vegetables, such as cucumbers, tomatoes, and lettuce.

How to make aromatic salt at home

You can make unusual salt with your own hands at home. To do this, it is enough to mix any seasoning in containers with salt-dried mushrooms, lemon zest, paprika, rosemary, or sage, or garlic, or even violets and lavender. It is worth recalling that garlic, for example, salt is very popular and even sold in stores. And if you mix the salt with a small number of flakes of dried green chili pepper, you will get a product very close to the Mexican salt of Chile Verde – an inalienable attribute of Mexican cuisine.



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