Five types of salts that you should stock in your kitchen

Salt crystals come in different shapes, sizes, and colours.

Baking, cooking, and finishing salts. Salt crystals come in different shapes, sizes, and colours. We bring to you a list of five salts that every homecook should be familiar with.
Hawaiian black lava
Adding depth to culinary creations, this unrefined sea salt is harvested from the Pacific Ocean and features bits of natural black lava that brings forth a unique flavour. The activated charcoal in the salt flushes out toxins and impurities. Best sprinkled on roasted vegetables, Caesar salads, stir fried dishes, barbecues, sashimi, and nigiri sushi.
Viking smoked 
This salt, at times blended with additional ingredients such as smoked curry powder and onion, features a yellow-brown hue with hints of smoky oak and bonfire-esque flavour, reminiscent of nomadic culture. Best as a dry rub for meat, condiment for quail eggs or lightly sprinkled over omelette, potato gratin, cheese soufflé, rice, and vegetables.
Himalayan pink
Aesthetically pleasing and considered the purest sea salt out there, the pink salt contains less sodium
per serving and is packed with more than 80 minerals. Aside from seasoning all kinds of dishes, blocks of this salt are actually used as a platter to cook food (think sautés, grills, curing meat, baking, etc.).
Indian black 
The pungent volcanic rock salt (known as Kala Namak in Hindi) is a popular condiment in Indian cuisine and is added to a variety of savoury snacks such as chaats and dips like chutney and raita. It also complements fruits, salads, and hard-boiled eggs. Considered an Ayurvedic element, the salt is known to ease heartburn, bloating, and even muscle spasms.
Fleur de sel
Rich in calcium and magnesium, fleur de sel (translates to flower of salt in French) is a delicate flaky salt, much like snowflakes, that tantalises tastebuds in the first bite. Fine layers of the salt are harvested directly from evaporated surfaces of seawater. Not intended for daily use due to its saltier-than-regular-salt composition, fleur de sel works best with caramel and chocolate desserts, fish, meat, fruits and veggies, and oatmeal.
farhana@khaleejtimes.com

• Food and Dining