Salt

Fine, dense, often iodized with anti-caking agents; dissolves fast but easy to over-pour.

Coarse, additive-free flakes that pinch and scatter evenly — the cook's default. Brands differ in density, so measure by taste.

Pyramid crystals (Maldon, fleur de sel) for finishing; crunch and a bright pop.

Evaporated seawater, fine or coarse, with trace minerals.

Clean-tasting, quick-dissolving fine crystals from evaporated seawater; the everyday workhorse for seasoning doughs, batters, and salting pasta water by weight.

Sulfurous, egg-scented Himalayan salt with a pinkish-grey tone; defines chaat masala, raitas, and vegan 'eggy' tofu scrambles and omelets.

Hand-harvested flaky sea salt with delicate moist crystals. A finishing salt, not for cooking: sprinkle over caramel, chocolate, grilled meat or salad just before serving for crunch and pop.

Rock salt tinted rose by trace minerals, sold fine or as coarse grinder crystals. Use it anywhere table salt goes; flavour difference is subtle, so it shines mostly as a coarse finishing salt.

Sea salt cold-smoked over wood for a savoury, campfire aroma. Adds barbecue depth to vegetables, eggs and meat without a grill; potent, so use less than plain salt and add at the finish.

Pure fine salt with no iodine or anti-caking agents that would cloud brine or darken pickles. Dissolves cleanly for ferments and canning; not interchangeable by volume with table salt.