Pass the Salt
Alternatives to culinary salt.
| TYPE | DESCRIPTION | USES | STORAGE |
| Fleur De Sel | very expensive; crystals form on salt flats where they obtain a delicate texture from sea breezes | sprinkle on aged steak, heirloom tomatoes, or various salads | in small salt dishes at the table |
| Gray Salt | also known as gros sel; mostly comes from Brittany, where clay soil lends a gray tinge; trace minerals give it a complex flavor | as a finishing salt on cooked dishes and prepared salads | in a covered salt cellar to avoid drying |
| Kosher Salt | the salt for restaurant chefs, who prefer lack of additives and coarse grain (easier to get a "pinch") | seasoning for any foods cooked in a frying pan or saucepan; because kosher salt grain is larger and more flavorful, there is no need to use as much as one would of table salt | in a salt cellar |
| Sea Salt | a by-product of evaporating seawater, available in fine and coarse grains; valued for it's pure flavor | baking (fine-grain), or cooking (coarse) | if coarse, store in a salt grinder |
| Table Salt | standard recipe salt; fine-grained with anti-caking agents (for when it rains), often contains iodine | in cooking and baking where precise measurements, consistent grain & strength are required | in a shaker of any kind |
*Salt Data Source: Bon Appetit