Brine
Water that contains dissolved salt. Natural brine may come from the sea or from underground saline springs.
Crystal structure
The shape and arrangement of salt crystals. This strongly affects texture, crushability, and how quickly salt dissolves on food.
Evaporation pond
A shallow pond used to concentrate saltwater as sun and wind remove moisture.
Finishing salt
Salt used at the end of cooking or at the table, where its texture and visible presence still matter.
Flake salt
A dry, brittle salt with thin crystals that crush easily and dissolve quickly. Excellent for finishing.
Fleur de sel
A delicate surface salt skimmed from the top of salt ponds under favorable conditions.
Halite
The mineral form of sodium chloride, often associated with rock salt and mined salt deposits.
Mineral-rich salt
A loose term for salts containing trace minerals that may influence color or subtle flavor character. Often useful, often overmarketed.
Moist salt
Salt that retains water, giving it a damp texture and often a denser feel on food.
Mined salt
Salt extracted from underground deposits rather than produced through active seawater evaporation.
Sea salt
Salt produced from evaporated seawater. This category includes many different textures and qualities.
Sel gris
Gray, usually moist sea salt associated with clay-lined salt pans and a denser mineral character.
Surface salt
Salt that forms at or near the top of the brine surface rather than collecting on the bottom of the pan.
Trace minerals
Minerals present in very small amounts besides sodium chloride. They may affect color and subtle flavor, but they do not turn salt into a miracle food.
Wet salt
Another term for a moist salt. Often associated with gray or coarse sea salts that retain some of the water from harvest and processing.
Where to go next
- Read Salt Quickstart
- Read Artisanal Salt Types
- Read A Human History of Salt
