10 types of salt for your food menu!

The different types of salt can help control a healthy diet , as long as they are used wisely. If you want to vary the food menu and still maintain flavor in your dishes, check out some of the options available on the market below!

10 types of salt for your food menu!

Before showing the list, it is important to say that learning about the types of salt is an important attitude for life, as each type can have a specific use in the kitchen, in addition to varying the taste of food, so test the options available . and use sparingly the best for you 

1. Table salt (refined)

The most common type of salt on tables, refined table salt (or iodized) is the simplest and most effective option to season your food. The iodine present helps fight some diseases such as diabetes, but it does not contain other minerals that can be useful to the body.

2. Coarse salt

A variation of refined salt, coarse salt has larger crystals, as it does not go through the refining process. This option is great for preparing meats on the barbecue, as it prevents drying and maintains the flavor, that is, you don’t need other ingredients!

3. Kosher salt

Irregularly shaped and unrefined, kosher salt is useful in meat preparation and is a great ally for chefs. This seasoning helps to better dry the blood of meats and has no additives. It is used for cooking and not for salting food on the table (use in a salt shaker) and is not common . In comparison, refined salt is similar to kosher, but without the presence of iodine.

4. Light salt

A variation of common table salt, light salt has 50% potassium chloride. This option is very useful for those who suffer from hypertension or water retention problem , however, it also needs mediation not to be used in excess.

The taste is milder than traditional salt, but for some people it can be a little more bitter. To keep the flavor and not overdo it, the amount of salt used should be the same as regular table salt.

5. Liquid salt

This is one of the types of salt you probably didn’t know existed, but know that it’s a very common option. Liquid salt is made by combining salt dissolved in mineral water , so you can find it in spray format, for example.

This choice is great for those who cannot salt their food evenly, so the spray will help to spread and make sure that this seasoning is in the meal without excess, because, as it is a diluted product, the flavor is mild and the sodium is found in lesser amounts.

6. Salt Maldon

From the name you can already tell that this is not a conventional type of salt, right? Maldon salt is known as the seasoning of the British family, so it is noble and used by the most renowned chefs in the world cuisine!

Without additives and completely natural , Maldon salt is crispy and resistant to food moisture, so it is very useful for meats, fish and desserts that have a unique flavor!

7. Sea salt

A healthier alternative to refined table salt, the marine option also does not undergo refining processes, as it is obtained by evaporating seawater. In addition to maintaining useful minerals for the body, it is the most cost-effective choice.

8. Black salt

Of Indian origin, black salt is found in nature reserves and is quite common in vegetarian recipes. That’s because the flavor is not common and refers to egg yolk, so it’s a positive choice for vegan diets, for example. In addition to the crunchy texture, black salt is very soluble and great for pasta and sauces.

9. Pink Himalayan Salt

In common sense, it’s the healthiest salt out there, so it’s not one of the cheapest options. However, there are no studies that show this effectiveness in relation to other types of salt. Of Asian origin, pink Himalayan salt has minerals such as iron and helps to eliminate toxins from the body, so it is a much sought after option.

10. Seasoned salt

Finally, there is an option for those who like to venture into the kitchen. Seasoned salt is nothing more than the mixture of refined salt or coarse salt with spices. Usually, they are fresh herbs that will help in the differentiated flavor of the food.

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