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Ingredients

1086 articles on substrates, cultures and additives.

All salt13Salts9Curing salts3Regional and named salts1

Salts

9 ingredients

Salt
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Coarse pretzel salt crystals in a small ceramic dish on a warm ivory surface.
Salt

Pretzel salt

Pretzel salt is chosen for the crystals left on a baked surface. Grain size, shape and any coating determine how it adheres, dissolves and tastes.

A small pale ceramic bowl of irregular flaky sea salt, with several crystals scattered on a warm ivory surface.
Salt

Flaky sea salt

Flaky sea salt consists of thin, brittle crystals used for surface seasoning and texture. Production methods and bulk density vary, so it is not a direct volume substitute for fine salt.

A mound of translucent-white coarse salt crystals fills a small stoneware dish, with a modest spill on a warm ivory tabletop.
Salt

Coarse salt

Coarse salt is food-grade salt in large grains, from sea, rock deposits or brine, used for curing, brining, pickling and packing fish.

Translucent white rock salt chunks fill a shallow speckled cream bowl, with three chunks on a warm ivory tabletop.
Salt

Rock salt

Rock salt is sodium chloride mined from ancient salt beds, sold from coarse grey chunks to pink Himalayan crystals and the fired black salt, kala namak, used in Indian cooking.

Illustrative editorial image of generic dry white salt crystals for cheesemaking; no particular supplier, exact grade, or batch is implied.
Salt

Cheese salt

Food-grade sodium chloride selected for cheesemaking seasons curd and changes its moisture, microbial environment and rind; grain and application must suit the particular cheese.

Coarse pale sea-salt crystals in an ivory dish.
Salt

Sea salt

Salt recovered from seawater comes as fine grains, coarse crystals and delicate flakes. Its production, crystal form and measured use connect coastal saltworking with cooking and preservation.

Loose white kosher-salt crystals in a shallow ivory bowl.
Salt

Kosher salt

Coarse cooking salt named for its use in koshering meat. Its flakes vary by maker, so crystal shape, additives and the recipe’s unit all matter.

Coarse white edible salt crystals in a plain ceramic bowl.
Salt

Salt

Food-grade sodium chloride seasons food and changes water movement in brines and cures; crystal size and the recipe's measurement method matter.

Fine white table salt in a low ceramic dish on an ivory tabletop.
Salt

Table salt

Table salt is fine-grained food-grade sodium chloride for everyday seasoning and measured cooking. Products may include iodine or an anti-caking agent.