Salt

Salt is an essential mineral used in cooking and seasoning, providing both flavor and preserving properties. It is harvested from natural sources such as sea water, rock salt mines, or evaporated from saline lakes. Salt comes in various forms and types, each with unique properties, textures, and flavors, making them suitable for different culinary uses.

Variants of Salt:

  1. Table Salt: The most common type of salt, highly refined and processed, often iodized to prevent iodine deficiency. It has a fine texture and is typically used for general cooking and seasoning.

  2. Himalayan Pink Salt: Mined from ancient salt deposits in the Himalayas, this salt is rich in trace minerals and has a distinct pink hue. It is often used for its flavor and aesthetic appeal in cooking, as well as in salt lamps and spa treatments.

  3. Rock Salt (Sendha Namak): Found in large, coarse crystals, rock salt is commonly used in Indian cuisine, especially during fasting or for specific health benefits. It has a milder flavor compared to regular salt and is believed to aid digestion.

  4. Black Salt (Kala Namak): A type of rock salt, black salt has a distinctive sulfurous taste and is widely used in Indian and South Asian cuisines, particularly in chaats and as a seasoning in spice mixes.

Each salt variety enhances dishes differently, from general seasoning to specific applications in gourmet cooking, health, and wellness