For centuries, salt has been an indispensable food ingredient across the world. No matter the cuisine, salt acts as the perfect taste enhancer. The commonly used table salt, primarily comprises 40 percent sodium and 60 percent chlorine. Both the sodium and chlorine present in the salt play a key role in all bodily functions. From tracing the history of salt to knowing about the different types to its usages and advantages of daily consumption, Saltpedia is the ultimate page, when it comes to interesting and fascinating information about salt.
Salt is made of sodium and chloride ions. The earliest known human cultivation of salt dates back to at least 6050 B.C., from the surface of Xiechi Lake in China. Since then salt has had a major contribution in shaping food habits across different civilizations throughout history.
Salt originates from dead, dried-up seas or even living ones and usually crops out to the surface in the form of salt licks or as brine. It can also be evaporated from salt pans or boiled down from brine or even mined from shafts.
Salt can broadly be divided into six types, based on its origin, taste, texture and usage.
Check out these types below.
Sea salt is produced by evaporating ocean water or the water from saltwater lakes. It is not too processed and thus, there are few traces of minerals present in it, which add colour and flavour to it. It can be sprinkled on burgers, fish, roasted vegetables and even on some desserts. Sea salt is also used to prepare a salt bath because of its relaxing properties.
Lake salt is a rare and unique salt that is completely natural. It is processed organically maintaining its purest form without any chemical additives. This type of salt can be either coarse or extremely fine. Extracted from the Sambhar lake, near the city of Jaipur, Rajasthan, Kshaar Lake Salt is the only salt in the world with a pH value of around 9.5. It is one of the most alkaline salts in the world. This salt is sun-dried for 9 months and does not undergo any chemical refining process. It possesses naturally embedded iodine and is rich with over 54 minerals, thus making it a host of countless health benefits. Lake salt is highly recommended to be used in everyday cooking as it is a healthier alternative to the common salts.
Black salt was first used in Ayurvedic medicine for its holistic and therapeutic properties. It has volcanic origins and is made up of sulphur compounds, iron and potassium chloride. Kshaar Black Salt is prepared by mixing the Lake Salt with Triphala and Babul bark and is fired in an earthen pot over upla and charcoal at temperatures as high as 700-800 degree celsius. It has a high alkalinity with a pH level of around 10. It is used in a variety of chaats, salads, raitas, chutneys and pickles. It is also used in various summer beverages and also sprinkled on chips and many other snacks to give it a unique taste.
Rock salt, also known as halite, is formed from sodium chloride. It is formed as large isometric crystals and is usually white or colourless in appearance. It occurs in beds of sedimentary evaporite minerals which is caused by large lakes and seas drying up. This type of salt is mostly used as a seasoning or for making brines. It is also extensively used in making ice cream as it helps in cooling ice and lowering the temperature. Rock salt is also used as a water softener and in making roads.
Himalayan pink salt is prepared by mining in the Himalayan mountains. It does not contain any chemicals or toxins and is rich in about 84 minerals including magnesium, calcium and potassium, which gives it the light pink colour. It can be used to add a sweet and savoury flavour to different dishes. It can also be added in different marinades and sauces. Apart from cooking, this type of salt is also used in Himalayan salt lamps and as bath soaks.
Kosher salt is made solely with sodium chloride and does not contain any traces of iodine, minerals or anti-caking agents. It has large, coarse grains and is mined from salt deposits. It's often used for brining and while boiling noodles. This type of salt is also used in making margaritas to give it a sweet and tart flavour along with adding crunch to it.
From aiding in digestion and improving the function of the thyroid gland to boosting heart health, consumption of salt on a regular basis can have a range of health benefits.
The chloride part of salt is essential in the digestion process. It is used in the production of Hydrochloric Acid (HCI) in the stomach for digestion.
Smooth functioning of thyroid gland is important for good metabolism. The iodine present in salt, helps the thyroid gland to work efficiently.
Nervous system requires sodium to balance the amount of water that is present in our body’s cells. Regular consumption of salt helps in maintaining a healthy nervous system.
Regular consumption of salt improves the health of your heart and helps prevent various heart diseases.
Smooth functioning of thyroid Daily consumption of salt helps in improving hydration levels and in maintaining electrolyte balance. It also helps in providing the right amount of fluid to the cells, tissues and muscles. metabolism. The iodine present in salt, helps the thyroid gland to work efficiently.
Different types of salts have varied tastes, textures and usages. Table salt is most commonly used in everyday cooking, as it dissolves easily. Similarly, rock salt is usually used during fasting, as it is packed with calcium, magnesium and potassium. Black salt gives a distinct taste to your dishes and helps in digestion. Kshaar lake salt can be used over multiple cuisines of the world as it enhances the flavour of food. Also, due to its high alkalinity, daily consumption of Kshaar lake salt helps in balancing acidity and boosts immunity.
