Salt gets a bad reputation in the kitchen. Since it's among the most common cooking ingredients, it's easy to think of it as either a boring, white flavor enhancer or something to steer clear of. However, people that view salt as a single-dimensioned flavoring are wrong. Though new dietary guidelines released by the USDA suggest limiting one's daily intake of salt, here are four different types of salt to consider using in moderation:
1. Maldon Salt: Produced by a family-run business in England, Maldon has been touted by celebrity chefs across the world (namely Jamie Oliver). People suggest using it as a way to finish food, on the top of salads for example.
2. Hawaiian Black Lava Salt: This does not occur naturally, but is instead evaporated sea salt mixed with black lava and other minerals for color. Again, used primarily as a finishing salt, for some added color at the end. You can buy 6 oz. of salt for around $7.
3. Truffle Salt: This salt comes from Italy. Sea salt meets finely ground black or white truffles. Sprinkled on top of pasta or egg dishes offers a taste of truffles all-year, but without the normal prices of the funghi.
4. Pink Himalayan Salt: These crystals occur naturally deep within the Himalayan Mountain Ranges. Known to have at least 10 different minerals in them, they can be used in cooking or in therapeutic health projects. The crystals range in color from white to deep red. Some people will also cook on blocks of the salt.
See below for Foodista's primer on salt and for a recipe that uses Maldon sea salt.