salt to taste

Forms & Preparations

• Table salt — Fine granules treated with anti-caking agents; standard household seasoning for general cooking and table use.
• Fine/Table salt — Refined crystals with anti-caking additives; dissolves readily in liquid, ideal for baking and general seasoning.
• Kosher salt — Larger, irregular crystals with no additives; preferred by chefs for precise seasoning control and brining due to its coarse texture.
• Sea salt — Produced by evaporating seawater; retains trace minerals and offers subtle flavor variations depending on origin.
• Fleur de sel — Hand-harvested delicate crystals from salt marshes; used as a finishing salt for its mineral complexity and visual presentation.
• Fleur de sel (sel gris) — Hand-harvested premium sea salt from salt marshes, prized as finishing salt. Adds texture and delicate mineral complexity to dishes.
• Specialty salts (Himalayan, Hawaiian, Maldon) — Colored or shaped crystals with mineral profiles and textural qualities; used for finishing dishes and as garnishes to enhance visual appeal and mouthfeel.
• Rock salt — Coarse, minimally processed crystals from mineral deposits; used primarily for brining, de-icing, and ice cream making rather than direct seasoning.
• Himalayan pink salt — Mined from ancient salt deposits; colored by trace minerals; used for seasoning and table presentations.
• Specialty/mineral salts — Including Himalayan pink salt, Hawaiian red salt, and smoked salt; used primarily as finishing salts for visual appeal and distinctive flavor notes.
• Rock salt (halite) — Mined crystalline salt in large chunks; used for ice cream making, de-icing, and brining
• Salt crystals (fleur de sel, sel gris) — Hand-harvested or specialty-processed sea salts with delicate structure and mineral complexity; used as finishing salt for artisanal applications.
• Smoked salt — Salt treated with smoke for added depth; used as finishing salt or in spice blends for smoky flavor notes.
• Salt brines and solutions — Dissolved salt in water used for curing, pickling, brining meats and vegetables; concentration typically 5-20% depending on application.
• Salt crystals (rock salt, ice cream salt) — Large, coarse crystals; used for salt-crust cooking, brining, and industrial applications rather than fine seasoning.
• Sel gris (grey salt) — Coarse, mineral-rich salt from evaporation ponds; contains clay and natural moisture, used as finishing salt
• Pickling salt — Pure salt without additives or iodine; formulated for preserving vegetables and meats to avoid cloudiness and off-flavors in brines.
• Specialty salts (Himalayan, Hawaiian, smoked) — Colored or flavored salts from specific geographical origins or processing methods; used primarily for garnish and plating effect.
• Salt brine — Dissolved in water for pickling, curing, and preservation applications