Salts in vegan cooking are important because in addition to providing minerals, they provide flavor such as black salt that tastes and smells like eggs. The different types that we find in vegan and other places are the following.
Table salt (NaCl): Salt is the most widely used condiment by humans and is essential for life. It enhances the flavor of food and is also used as a preservative. It is called table salt and comes finely ground ready to use at the table.
Salts can come from different sources, from land or water mining quarries. The differences in color and grinding also characterize the different varieties. Among the most appreciated salts in vegan gastronomy we can find
Quarry or rock salt: this is obtained from the rocks in places where the sea was installed millions of years ago and was removed, for this reason, it has high concentrations of sodium chloride and little or no quantity of iodine. We find it ground fine, thin, or thick and is the most used in countries with little access to the sea as Bolivia and northern Argentina. Iodine is usually added to this salt to make it suitable for human consumption.
Fine salt: salt is reduced to a very fine grain to dust. Some salts are thermally and chemically processed to make them lose minerals and make them whiter or to reduce their humidity (sliding salt).
Entrefine salt: is used to make grilled vegetables and vegetable meats. The size of the grain is medium.
Coarse Salt: this salt is characterized by its grinding into small regular crystals.
Sea Salt: preferably sea salt is used in vegan cuisine for its mineral properties and flavor. There are also varieties of salts flavored with herbs for use in salads or vegetable meats, as well as smoked salts for the same purpose.It usually comes in crystals or ground.
Flower of Salt: is a sea salt made of young light salt crystals that float in very fine plates on the surface of the water between the rocks and of a scarce production.
Himalayan Salt: reddish in color usually comes in some stones that have to be ground with a mortar. Its taste is more delicate.
Himalayan Black Salt (kala namak): dark in color, it has a strong egg aroma due to the presence of sulfur in its composition.
Nigari: salt used to curdle soya milk and make tofu. It is convenient to use the calcium sulfate one so that calcium is added to the tofu.
Maldon Salt: sea salt from English Brittany, it is sold in crystalline flakes and has a strong salty taste. Ideal for grilled vegetables and vegetable meats.
Iodized salt: salt from land quarries is usually poor in iodine. In many countries, legislation requires companies that market salt to add iodine to prevent disease. Sea salts are naturally rich in iodine and should not be added.