salt

Forms & Preparations

• Table salt (fine) — Refined, finely granulated salt with anti-caking agents; standard for most culinary applications and seasoning
• Fine sea salt — Granulated powder used in baking, general cooking, and dissolution into liquids; standard for most culinary applications
• Table Salt — Refined, fine crystals with anti-caking agents and often iodine added; most common for everyday cooking and baking.
• Table salt (refined) — Fine, uniform crystals with anti-caking agents; standard for most home cooking and baking.
• Table salt — Refined, finely ground salt with anti-caking agents; standard cooking and table salt for seasoning.
• Kosher salt — Larger crystals with hollow structure, preferred for brining, curing, and hand-pinching over finished dishes due to ease of measurement and texture control
• Kosher Salt — Larger, coarser crystals with no additives; ideal for seasoning, curing, and applications where crystal size matters.
• Fleur de sel — Hand-harvested delicate crystals with briny minerality, used exclusively as finishing salt on desserts and dishes where texture is desired
• Sea salt — Harvested from seawater through evaporation; available in fine or coarse grades with variable mineral content.
• Sea Salt — Produced by seawater evaporation; retains mineral content and trace elements; used as a finishing salt or in specialty applications.
• Rock salt or halite — Large mineral crystals for ice cream making, curing, and pickling; requires grinding for table use
• Fleur de sel / Sel gris — Hand-harvested French salt from coastal marshes with mineral complexity and subtle umami; reserved for finishing dishes.
• Rock salt — Mined halite in large, irregular crystals; used for ice cream production, de-icing, and pickling brines.
• Fleur de Sel — Hand-harvested sea salt crystals with delicate flavor; used exclusively as a finishing salt for high-end applications.
• Rock salt / Halite — Mined mineral salt; large irregular crystals; used for ice cream making, de-icing, and salt-baking preparations.
• Himalayan pink salt — Mineral-rich crystalline form with trace minerals; used as finishing salt or ground for cooking, prized for aesthetic presentation
• Smoked Salt — Sea or mineral salt treated with smoke; adds subtle smoky flavor to dishes, used in small quantities as a garnish or seasoning.
• Specialty/finishing salts — Fleur de sel, Himalayan pink, and smoked salts with distinct mineral profiles or flavors; used as garnishes or final seasoning
• Rock salt (halite) — Mined mineral salt in large crystals; used for ice cream making, de-icing, and pickling
• Curing/pickling salt — Pure salt without additives or iodine; used for preserving and curing meats and vegetables
• Salt solutions — Dissolved in water for brines, pickling liquids, and seasoning liquids for even distribution.
• Specialty salts (Himalayan, Hawaiian, Fleur de sel) — Regional varieties with distinctive minerals and colors; used primarily as finishing salts for visual appeal and subtle flavor complexity.
• Specialty salts — Infused or colored varieties such as smoked salt, black Hawaiian salt, or pink Himalayan salt; used for garnish and flavor accent
• Curing salt (pink curing salt/Prague Powder) — Blended with sodium nitrite or sodium nitrate for meat preservation and curing; used in charcuterie and preserved meats.
• Sel gris (gray salt) — Unrefined sea salt with naturally occurring minerals and moisture; characteristic gray hue from clay and mineral content in salt beds.
• Specialty salts (smoked, infused, colored) — Sea salt treated with smoke, herbs, or mineral oxides for distinctive flavors and visual presentation
• Salt brine — Dissolved in water at varying concentrations for pickling, brining meats, and preserving vegetables.
• Smoked salt — Salt infused with smoke flavor through exposure to wood smoke; used as finishing salt for color and subtle smoke notes
• Salt powder or fine grain — Pulverized to ultra-fine consistency; used in spice blends, rubs, and recipes requiring rapid dissolution.
• Brine solution — Salt dissolved in water at varying concentrations for curing, preserving, and fermenting applications
• Brine — Salt dissolved in water for curing, preserving, and osmotic brining of proteins
• Salt powder — Ultra-fine ground salt used in specialized seasoning blends, molecular gastronomy, and spice preparations.
• Pickling salt — Purified salt without additives; used in brines, curing, and preservation to prevent cloudiness in liquids.
• Black Hawaiian salt (ʻalae salt) — Sea salt combined with volcanic clay; used in Hawaiian cuisine for finishing dishes and ceremonial purposes.
• Pickling or Canning Salt — Pure salt without iodine or anti-caking agents; formulated for preservation and brining to prevent cloudiness.
• Curing salt (pink curing salt) — Salt blended with sodium nitrite or nitrate for meat curing and preservation; imparts characteristic color and prevents bacterial growth