Salt: types and uses

In short: Salt seasons, preserves and influences texture and taste. There is table salt, sea salt, rock salt and seasoned salts, which differ in grain size and trace elements.

In more detail: Salt consists mainly of sodium chloride. Too much salt raises blood pressure.

In detail

• Iodised salt: Enriched with iodine and fluoride, good against iodine deficiency.
• Sea salt: From evaporated seawater; hardly different in taste.
• Fleur de sel: Fine salt flower for finishing dishes.
• Coarse salt: For pasta water, salt crust and grinders.
• Amount of salt: At most about 6 grams per day is recommended (blutdruck-grundlagen).
• Preserving: Salt draws out water and inhibits microbes: curing, sauerkraut (sauerkraut-und-fermentieren).
• Seasoning: Salt in steps and taste; herbs and lemon partly replace salt (gewuerze-und-kraeuter-grundlagen).
• Hidden salt: Ready meals, sausage and cheese contain a lot.