Whether to season salty foods or to emphasize the taste of sweets, the salt is one of the best friends of every cook and confectioner. The ingredient has been with humanity for thousands of years and has gained several new uses over time.
In addition to being an essential spice, salt is also used as a way of preserving meat – hence dried meat or sun meat. Not to mention all its uses by the chemical industry for the preparation of cleaning and beauty products, for example.
This time, we will focus on types of salt. We separated 7 of them to talk about, including their similarities, differences and benefits!
Refined salt is a very thin one – the most used by the world population. It comes from sea water or salty lakes and, until it reaches the market shelves, goes through a series of processes. Refinement and bleaching, which are responsible for giving you the appearance we know today, are just some of these procedures.
This type of salt also includes the addition of iodine – a mandatory component for the product to circulate here in Brazil. This mineral balances the other nutrients in the refined salt, preventing excess production of hormones that increase the thyroid gland.
Because it has less minerals caused by all industrial processes, this is not the healthiest salt of all. Still, it is the most versatile and sought after by Brazilians. And attention: we consume an average of 12 grams of salt per day, when the recommended by nutritionists is approximately 5 grams. Use sparingly 😉
Called pink salt or Himalayan salt, this is one of the most expensive salts on the market. The name indicates exactly where it is extracted from: the salt marshes in the rocky Himalayas, in Asia! Yes, it comes from the other side of the world and it is not for nothing that it has a higher value than refined salt, for example.
Another factor that makes it more expensive is its benefits. Because it undergoes fewer processes and does not contain chemical additives, it is one of the healthiest. To give you an idea, there are more than 80 types of minerals concentrated in this version of the ingredient.
It has a more neutral flavor and so many people end up exaggerating the amount. But, despite being a healthier type of salt, this does not mean that it can be consumed in large portions.
Oh, and here’s a tip: some sell thick salt dyed with pink dye like Himalayan salt, so be wary if you see a very good promotion. To know if the seasoning is fake, just put it in the water. If it turns pink, it is not a real pink salt.
Sea salt has two main origins. One coming from the evaporation of water stored in dams and another from seas that dried up millennia ago. In other words, not all of its origin is, in fact, “marine”. In both cases, the sun is responsible for drying the sun, making its preparation more natural and without chemical agents.
It ends up being more expensive than refined salt because it is removed from the surface of these lakes and seas, making the process a little more manual. During evaporation it ends up losing a lot of iodine, which is why it also takes the addition of this mineral to be marketed.
For those who want to follow a more natural diet without spending a lot on “gourmet” salts, this is one of the best options. After all, it has several minerals and is made with few chemical processes.
And you know that coarse salt used mainly in barbecues? It is nothing more than a type of sea salt, sold with this grainy texture that we know.
Black salt is definitely one of the most different. Coming from nature reserves in central India, it is easily recognized not only for its color, but also for its strong flavor – which even resembles an egg yolk. This is because it has a high sulfur content, in addition to taking other herbs in its preparation.
Because of this different flavor, the seasoning is a hit with vegetarians, used mainly for the preparation of pasta, sauces or salads. Anyone who wants to taste the ingredient will have to pay extra money, but it’s worth it to try it 😉
Anyone who wants to feel some of the trappings of the British royal family can invest in maldon salt. Coming from the south and southeast of England, this type of salt has been around since 1882. Like Himalayan salt, it has a more neutral and fresh flavor, but still potent when used well.
The expensive value for small portions of the ingredient reflects not only its origin, but also the artisanal process involved in extracting the salt, which comes from boiled and filtered water especially for preparing the ingredient.
We have already talked in detail about the salt flower on the website, but here’s a reduced version of the product. This is one of the most delicate salts, removed from the most superficial layer of the salt pans. So it is produced on a smaller scale – making the ingredient more expensive.
Although the extraction process started in France, other places in the world prepare the product, including Brazil. The salt flats in Rio Grande do Norte, for example, are a great example. In addition to the taste being similar to the European versions, the price is more affordable.
Another important detail about the ingredient: it goes through very few industrial processes, so it has a higher concentration of minerals that are super important for our health.
With 50% sodium chloride and 50% potassium chloride, light salt is the solution for hypertensive patients. In addition to not being expensive, this reduced sodium content is ideal for those who should avoid consuming the mineral. Precisely for this reason it ends up salting less food, but it is useless to increase the amount of salt you use if you want to control hypertension.
Although it does well for people with this condition, those with kidney or heart problems should avoid the product. Potassium is one of the main agents to keep our heart healthy, but when consumed in excess it can cause mismatch and even heart disease!
Did you understand all the differences and benefits of each of these types of salt? Hope so! And remember that before starting any diet it is essential to consult a nutritionist, combined?