What Is The Difference Between Sea Salt And Himalayan Salt

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Salt Varieties: Himalayan vs. Kosher vs. Sea vs. Regular Salt

Salt Varieties: Himalayan vs. Kosher vs. Sea vs. Regular Salt

Salt, one of the most widely used ingredients, has been used to preserve and season food since ancient times. However, not all salt is created equal. In this post, we'll learn what salt is, where it comes from, and how to distinguish between the four types of salt: Himalayan, kosher, sea salt, and regular salt.

What exactly is salt?

Salt, at its most basic, is a mineral composed of sodium and chlorine (NaCl). The majority of the salt we consume is derived from evaporated saltwater or salt mines.

From hearty stews to delectable sweets, sauces, and even the rim of our favorite cocktails, salt is used to season our favorite recipes (like the classic margarita). It can bring out the flavors of other ingredients in the dishes we eat, and certain salt properties allow it to release different food molecules, giving some of our favorite meals their distinct aromas!

Salt, when used sparingly, can reduce the bitterness of food while increasing the amount of sweet, sour, and umami flavors. Salt, in larger quantities, can eliminate the sweet flavor of food while enhancing the umami flavor.

Salt is sometimes used to preserve various foods such as fruit, vegetables, and fish. Codfish, for example, a staple in Norway, is preserved with salt. Check out our Norwegian salt cod stew to learn more  about how cod is preserved with salt and to see a delicious way to incorporate it into a delicious stew!


All salt is made up of two elements: sodium and chlorine, or NaCl. These two elements are essential to life, which means we require them to survive and perform a variety of critical biological processes, such as:

  • Blood pressure control
  • Fluid balance is achieved by controlling the amount of water in and around your cells.
  • Nutrient transport into and out of your cells
  • Increasing brain function
  • Transmission of nerve impulses
  • Helping with digestion and metabolism
  • Adrenal function support
  • Salt Varieties

Himalayan Pink Salt

Because of its distinctive pink color, Himalayan salt is by far the most distinctive type of salt! Although Himalayan salt comes in a variety of colors ranging from white to rich pink, most people are drawn to the beautiful pink varieties. Himalayan salt gets its pink color from trace amounts of iron oxide.

Himalayan salt, unlike other types of salt, can only be found in one location: the Khewra Salt Mine in Pakistan. Believe it or not, the beautiful Himalayan salt we buy in the store has been maturing in the ground for more than 250 million years!

Because it is mined and washed by hand and is unprocessed, the pink salt from this mine is extremely mineral-rich and is often referred to as the purest form of salt in the world. Himalayan salt contains minerals such as potassium, calcium, and magnesium. Himalayan salt is widely regarded as the healthiest salt variety due to its high mineral content.


Himalayan salt can be used in cooking as well as as a finishing salt to give your meal a lovely pink hue! Himalayan salt is made into blocks, which are extremely versatile because they can be heated and cooled to extreme temperatures without breaking or crumbling.

Outside of the kitchen, Himalayan salt is used in baths to rejuvenate skin and in lamps to purify the air.

Salt that is Kosher

Kosher salt is distinguished by its large, flaky grain size. Kosher salt was originally used for Jewish religious purposes to draw blood from the surface of meat, a process known as koshering. In the end, this would make the meat "Kosher."

Koshering is a time-consuming process that can take up to 72 hours to complete. Don't worry if you want to eat kosher meat but don't think you have the time to prepare it at home. A number of butchers sell meat that has already been koshered for you.

Kosher salt, like table salt, is derived from either evaporated seawater or underground mine deposits. However, the two salts differ in that kosher salt lacks iodine (an essential nutrient) and does not typically contain anti-caking agents.

As a result, kosher salt is more likely to stick together as it absorbs moisture from the air than regular salt granules. As a result, kosher salt is more likely to stick together as it absorbs moisture from the air than regular salt granules.


The most common applications for kosher salt are cooking and drying meats.

Kosher salt, a fan favorite, dissolves quickly and adds a great burst of flavor when sprinkled on top of your favorite types of meat.

Many chefs prefer kosher salt because the flakes are larger than those of regular salt, making it easier to cook with. However, if you're using kosher salt in your cooking, keep in mind that the large flake size of kosher salt means it weighs less than regular salt, so make sure you adjust the measurements accordingly.


Sea salt is produced by evaporating seawater. It differs from other types of salt in that it frequently contains trace minerals like zinc, potassium, and iron. The total amount of these trace minerals, of course, is determined by the source of seawater from which the salt was evaporated.

Sea salt has a coarser grain than regular (table) salt but is softer than kosher salt because it is minimally processed.

Celtic Sea Salt: This type of sea salt is easily identified by its greyish hue. Despite its name, Celtic sea salt is harvested from tide pools off the coast of France. Celtic sea salt is quite moist when compared to other types of salt.

Flake salt: As the name suggests, this type of salt is distinguished by its flaky shape. The flakes make this salt crunchy and ideal as a finishing salt.


Sea salt is widely used in cooking and, for the most part, can be substituted for salt in any recipe that calls for it. It pairs especially well with chocolate (as in these chocolate chunk cookies with sea salt), fish, and vegetables, and is a fantastic multi-purpose salt.

Outside of the kitchen, sea salt is commonly used to brighten and exfoliate the skin in baths, scrubs, and a variety of other beauty products.

Typical Salt

Last but not least is regular salt, also known as refined salt or table salt. This is the type of salt that most people think of when they hear the word salt. It is highly processed and usually includes anti-caking agents as well as iodine. This refining process depletes the salt of many nutrients and minerals. In reality, table salt is 97.5 percent sodium chloride and 2.5 percent chemicals.


To help prevent iodine deficiency, iodine is added to regular (table) salt. When parts of the United States began experiencing severe iodine deficiencies in the 1920s, some began adding iodine to salt. When your body does not get enough iodine, it can cause a variety of health issues, including an enlarged thyroid (goiter) and thyroid disease. Fortunately, getting iodine naturally from foods like saltwater fish and dairy is much easier these days.


In general, regular salt is best when used sparingly. Excellent for baking cakes and breads, as well as adding to various seasonings, marinades, and sauces, such as this homemade taco seasoning and chimichurri recipe.

Daily Salt Recommendation

Salt, like most other things, is essential for your body but should be consumed in moderation. Unfortunately, the majority of people consume far too much salt as a result of processed foods. So, the next time you're tempted to buy taco seasoning at the store, try our recipe instead.

The recommended daily salt intake

Is  for an average adult is 2,300 milligrams, according to David Trachtenbarg, MD of UnityPoint Health. The consequences of excessive salt consumption include, but are not limited to:

  • Blood pressure is too high.
  • Heart and kidney disease deterioration
  • Diabetes risk is increased.


Himalayan, kosher, sea, and regular salt are the four main types of salt. Their main differences are color, texture, grain size, and taste, and they are harvested in a variety of ways. Although unrefined salt contains fewer additives and is frequently marketed as "healthier," there is little nutritional difference between the various types of salt.

Salt is an essential component of a healthy diet because it is required for a plethora of critical biological processes.

Many of our favorite foods benefit from the addition of salt to add life, flavor, and aroma. Feel free to experiment and find the salt that works best for you.

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