Different salt types

Rock salts are mined from existing salt rocks such as those mined in the Himalayan ranges which produces pink salt, or produced from salty brine which covers sea water. Rock salts are hard and need to be ground in grinders or crushed with a mortar and pestle. Mineral rich these salts have more mineral complexity than table salt and have many essential trace minerals that the human body needs. There are Australian rock salts that have trace mineral compositions different to other regions.

Kosher salt is a salt with a larger grain than table salt and smaller than a rock salt. Kosher salt gets its name from its ability to remove blood from meats and its use as a curing salt. Take pork for example, if you were to draw out the blood from pork then a table salt would be too small and simply create a slime on the surface, and rock salt would be too coarse and simply not coat the meat properly becoming ineffective. In this instance Kosher salt is the perfect grain size for curing as it covers the meat evenly without being too fine. It is also the perfect grain size for salt rubs.

Table salt is a very fine rock salt. It is a commercially produced salt that is stripped of all its trace minerals. Whereas rock salts have up to 84 of these essential trace minerals (i.e. magnesium, iodine) that the body needs, table salt does not. In addition to this, table salt generally has anti-caking agents to make it flow. This is an additive to the salt.

Snowflakes, otherwise known as salt flakes, are broad thin flakes of salt. Snowflakes are the most premium salts on the market.