- Table salt
- Coarse salt
- Grinder salt
- Sea salt
- Rock salt
- Flake salt
- Herbal salt
Table salt is the most common one. It is used for everything in the kitchen. It is always available with or without iodine. Always pick "with iodine".
Coarse salt is used for all types of cooking. The grains are a little larger than household salt, which is why coarse salt dissolves better in water, but it really fits everything in the kitchen.
The grinder salt is for the salt and pepper grinder. The salt grains are a little larger, up to 2-4 mm. One can use all kinds of salts but most common is a coarse-grained rock salt or sea salt.
Sea salt is available in all sizes from fine, which is <1 mm, up to about 8-12 mm. The most high quality sea salts dry very slowly and the crystals can also grow slowly which produces a clean sea salt with large transparent crystals. These are, however, very expensive.
Mostly, the medium-course sea salt is used as a household salt in the kitchen or the slightly coarser in the grinder.
Bergsalt is not so common in the kitchen, but it is the most environmentally friendly salt. For bread baking, rock salt is common, as bakery salt. Bakery salt contains usually no iodine.
When preparing a rub for your brisket or pulled pork, the grain size of the salt should match the other spices of the rub.
Herb salt contains much more than salt, hence the different color. Often, the other spices are in powder form which creates lumps out of the jar.