The most common type which is used for general cooking and seasoning. Often iodized to prevent iodine deficiency.
May come in various textures and colours, depending on the source. Contains trace minerals like magnesium, potassium, and calcium.
Mined from the Himalayan mountains. Contains trace minerals like iron, magnesium, and potassium. Has a distinctive pink color.
Used in Indian cuisine and has a distinctive sulfurous taste. Adds a unique flavour to dishes. This salt is very beneficial to health.
Contains red volcanic clay, traditional in Hawaiian cuisine. This adds a unique flavour and colour to dishes.
Harvested from clay-lined salt ponds. Moist and chunky texture. Contains trace minerals, providing a more complex flavour.