Kosher To Pink: Know The Various Types Of Salts And Their Health Benefits

From pink to black salt, understanding which salt variety would work best for our health is not always clear. Let's look at the variety of them so that you can choose the best for yourself.

Know The Various Types Of Salts And Their Health Benefits

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Salt is the most important and common seasoning in our kitchen. A pinch of salt can make all the difference. It not only enhances food’s flavour but also holds several health benefits. Today, a variety of salts are available in the market that come in different colours and textures, each claiming to have different properties. From pink salt to black salt, it is not very clear to understand which salt variety would work best for our health.

TYPES OF SALT AND HEALTH BENEFITS:

Let's look at the variety of salts we find while walking through the aisle of a grocery store and their nutritional benefits so that you can choose the best for yourself:

1. Kosher salt: Kosher salt is characterised by its large, coarse flakes, which make it easy to pinch and sprinkle, offering better control over seasoning. Its larger grains dissolve more slowly, allowing for a gradual release of flavour that enhances the overall taste of dishes. Compared to table salt, kosher salt contains less sodium by volume and is free from additives such as iodine or anti-caking agents.

2. Sea salt: Sea salt is produced by evaporating ocean water or water from saltwater lakes, resulting in a less processed product that retains trace minerals such as magnesium, calcium, and potassium. These minerals contribute to its distinctive flavour and colour. Sea salt often lacks additives like iodine or anti-caking agents, preserving its natural qualities. Its coarse texture makes it ideal as a finishing salt, adding a delightful crunch and burst of flavour to dishes.

3. Table salt: Table salt, the granulated white salt used in daily life, is typically mined from underground deposits and processed to remove other minerals. It is commonly fortified with iodine, which is essential for thyroid health. Despite its widespread use, experts advise moderating its consumption. An adult should not consume more than 5 grams of table salt per day.

4. Low Sodium salt: Low sodium salt contains significantly less sodium, with sodium typically replaced by potassium. It is an ideal option for individuals with high blood pressure or other cardiovascular conditions. This type of salt provides a useful alternative for those seeking to reduce their sodium intake while still enjoying the flavour of salt in their diet.

5. Pink salt: Often known as Himalayan pink salt, this rock salt is renowned for its distinctive pink colour and rich mineral content. Its consumption can help reduce muscle cramps and offers a unique blend of minerals, including magnesium, calcium, and potassium. These minerals aid in stimulating blood circulation and detoxifying the body. Additionally, pink salt helps flush out toxins, reduce puffiness and bloating, and maintain soft, healthy skin.

6. Celtic salt: It is minimally processed, preserving its natural state, including its rich mineral content and moisture. Collected from tidal ponds through solar evaporation, this salt retains a high concentration of trace minerals such as magnesium, calcium, potassium, and iron.

7. Black salt: Also known as Kala Namak, black salt is a rock salt with a unique, tangy flavour and subtle hints of smokiness. It has a lower sodium content and is rich in minerals such as iron, potassium, calcium, and magnesium. Black salt is believed to aid in weight loss, alleviate acidity, act as a laxative, promote hair growth, and offer antioxidant benefits.

Depending on your dietary needs and health conditions, you can choose the appropriate type of salt or a mix of salts to suit your current needs. For example, people with low blood pressure or thyroid issues might use regular salt, which is high in iodine, alongside Celtic salt, which is high in sodium but lacks iodine, for certain dishes.

(Mubarika Noor is pursuing M.A. (Mass Communication) from Aligarh Muslim University)