Salt Glossary

Natural Health, July 24th, 2007

Sel Gris (aka Celtic Sea Salt): From coastal France, this "moist" unrefined salt gets its light-gray color from the clay and minerals in the salt flats. Historically produced by Celtic settlers in France's region of Guérande, Brittany, sel gris comes in coarse, fine, and extra-fine varieties. Maldon Salt: From England, this quick dissolving, flaky salt has been produced since the late 1800s. It has a loyal following among chefs, who like its particular texture. Hawaiian Pink Salt: The coral color of this salt comes from finely ground clay that's blended with ordinary sea salt. Harder-textured and less salty than other sea salts, Hawaiian pink also takes longer to dissolve. Pink salt is a good accompaniment to fresh vegetables or as a zingy topping for buttered bread. Fleur De Sel: From France, fleur de sel consists of the finest, most delicate crystals that accumulate at the surface of the salt pans. Said to carry a distinct aroma from the algae on the water's surface, these grains are among the most expensive flakes of salt. Indian Black Salt: More pink than black in color and consisting of an unrefined mixture of minerals, this is not your typical salt.

It contains less sodium and more sulfur and other minerals than most specialty salts, and the flavor has been compared to deviled eggs. In certain parts of India, people sprinkle it on fresh fruit or yogurt, or add it to fruit juice. Sea Salt: Made of intensely saline crystals, this salt comes from seawater instead of from mines. Aficionados claim it retains more of the natural minerals-and nutritive benefits-of salt, but studies are inconclusive. Sea salt can be found in coarse or fine grinds or in specialty varieties that chefs often use as bases for their flavored salts. Kosher Salt: Available in fine or coarse grain, these flakes are named for their use in preparing meat according to Jewish dietary laws, which require that meat be salted to draw out impurities. Cooks have long used the coarse grain variety for savory dishes because the large flakes are easy to dispense by hand. Since coarse Kosher salt is hard to measure, it isn't recommended for baking.