Salt is sodium chloride. It comes in little crystals and it’s our most widely-used seasoning. Do you know the differences among the various types of salt, though?
Table Salt: contains added iodine (which was used in the early 1900’s to maintain thyroid health, but is no longer necessary). The taste is sharp and many cooks use too much of it.
Sea Salt: It retains trace minerals and its rich flavor means you can use about 2/3 as much as table salt. Sea salt comes from evaporated sea water.
Kosher Salt: Kosher-certified salt is certified by a rabbi, and kosher-style salt has the same characteristics: larger crystals means it dissolves more readily than table salt.