9 Types of Salt and How to Convert Between Them

You probably use salt every day, but how much do you really know about where it comes from or how to swap one kind for another?

Here’s a challenge: Name a more versatile ingredient than salt, one you use more often than this ubiquitous balancer and enhancer of flavors. Chances are you can't. We all have our go-to salt. Maybe you have more than one. But if you don't know the difference between them, if you instinctively reach for the same box at the grocery store because other salts—and there are many—look fancy or unfamiliar or unnecessary, it’s worth exploring alternatives.

You can also get your fix by eating iodine-rich seafood, eggs, and other foods. Still, this nutritional supplement serves a need among some iodine-deficient populations. Because iodized salt can lend foods a metallic taste, we don’t recommend it for cooking. Sea salt. Much of what's generically labeled 'sea salt' is industrially processed from evaporated seawater. Harvesting is mechanized and removes most of the salt’s natural trace minerals.

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