Salt is a Mineral (NaCl) – Acid + base

Hcl + NaOH

Saltiness is also one of the five basic tastes we experience, along with sweetness, sourness, bitterness, and umami.

Types & Usage Of Salt

1. Table Salt– is used in foods like ready-to-eat. Salt is also used in fermenting processes foods like sauerkraut, pickles, chaas, etc.
2. Cyprus Sea salt Flakes– Popular for cooking and baking. This flake salt is also commonly used as a garnish/topping for vegetable and non-vegetable dishes.
3. Regular Sea salt – is used in most of the recipes because of its coarse and crunchy taste and texture. Some people also prefer the stronger taste of sea salt.
4.  Hawaiian green salt – Normally Asian cuisine used in a dish like vegetable stir-fry, soup, pork, chicken, beef, salmon, and whitefish.
5. English Grey Salt – Grey salt also has the oomph (exciting, energetic, or attractive.) to stand up to the bold flavors of seared steak, pork chop, or pretty much or mostly any piece of fish.
6. Himalayan Pink salt– is used for regular cooking or as a finishing salt. It gives a burst of saltiness to your palate. This salt is also good for seasoning meat as it clings to the surface well and spreads evenly. Blending for sweet, savory, and using a pinch in desserts gives the extraordinary taste.
7. Peruvian pink salt – Peruvian Pink Salt is rich in mineral gives a more pronounced flavor. Using on steaks, chicken, seafood, vegetables, pasta, or anything that can benefit from an exquisite appearance and taste.
8. Himalayan black salt/Kala namak– In India, it is used along with other spices like pickles, salads, chutneys, raitas, and fruit salads. Especially in Asian and mostly in Indian cuisine this salt is been used. Additionally, due to its subtle, sulfurous aroma similar to eggs, it’s used in vegan cooking to provide an egg-like flavor.
9. Hawaiian red salt– It is part of Native Hawaiian cuisine and is used in traditional dishes such as kalua pig, poke, and pipikaula (Hawaiian jerky).
10. Hawaiian black lava salt– It’s dark in color and can give an enormous appearance when it is applied to light-colored foods like fish or chicken, or when it is sprinkled over salads.
11. Danish smoked salt– Tossed with Danish Viking Smoked Sea Salt with steamed vegetables, a bit of lemon juice, and butter gives an extra taste and aroma. Use in a creamed corn or corn chowder, savory tarts, and quiches.
12. Persian blue/Truffle salt – This salt enhances all dishes. Especially with foie gras (Foie gras is a specialty food product made of the liver of a duck or goose.), truffle dishes, seafood, and meat.

Primarily sodium chloride
Sodium atom                         Separate                            Positive
Chloride atom                                                                   Negative – It breaks the tissues of the meat
How does Salt penetrate the tissues and create gaps for moisture?
The salt: at the time of marination or pre-cook of the meat. Salt plays a great role in marination, they break the tissues of the meant and give tenderness to the meat. The ingredient added along with the salt enters through the tissues and adds taste, aroma, and texture.