Each type of salt has some nutritional advantages and can, depending on the cooking process, be used interchangeably. Salt is one of the cooking ingredients most essential. It reduces bitterness and improves the flavor by giving sweet and sour dishes a two-dimensional taste. The protective effect of iodized salt on the thyroid gland makes this significantly better.
However, it is crucial to reduce the amount of salt you consume to regulate blood pressure and cardiac health. It is recommended that an average person take one teaspoon (2300 mg sodium) a day, and those with higher blood pressure should use only 3⁄4 tsp (1500 mg sodium).
Given below is a list of different types of salts along with their characteristics –
This is the most common type of salt that is available. It also undergoes intense polishing, aside from being finely grounded without any trace of impurity. Salts are processed by an anti-caking agent, which prevents them from breaking down. In fact, the table salts available today are fortified with iodine, which protects against thyroid problems caused by iodine deficiency. It was also proven necessary for a child’s brain to develop correctly.
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Black salt (Kala namak):
For the preservation of this salt, various spices, charcoal, seeds, and the trees’ bark are used. This is said to deal with issues such as bloating, constipation, cardiovascular diseases, and spasms relieving the stomach.
Himalayan pink salt (sendha namak):
Sendha namak or Himalayan pink salt is one of the purest salt in Pakistan’s Himalayan side. It comprises 84 natural minerals and essential nutrients for the human body. Pink salt is well known for regulating blood sugar, increasing blood cell pH, and lower Muscle Cramps, making it the healthiest type of salt to eat.
Smoked salt undergoes a gradual cycle of smoking over a wood fire, usually made of oak, hickory, apple or alder wood. This salt brings out the intense smoky flavors of the food, as the name implies.
Kosher salt has a rough, flaky, grainy feel, which can quickly be substituted for table salt. Apart from their thickets and broader sizes, the differences between the two salts are that kosher salts are not reinforced with iodine, and no anti-cacking agents are added.
Hawaiian salt or Alaea salt is a type of sea salt mixed with a rich volcanic clay iron oxide called Alaea. Pure Hawaiian salt, estimated to contain at least 80 trace minerals, including iron oxides, can be expensive and challenging to acquire.
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Sea salt (samundari namak):
The evaporation of seawater obtains sea salt. It is a kind of salt that is not entirely pure. This has a higher concentration of iodine and a remarkable non-melting property if steamed. It preserves the granular form that does not make the platter watery.
Celery salt (ajmod ka namak):
This salt is low in sodium than other forms and is formed by mixing celery seeds and seawater salt.