Eating a dish that’s under-seasoned or way too salty is a huge turn-off, don’t you agree? The main purpose of salt is to add flavour to your dishes. It’s the humble seasoning that every home cook worth their salt (sorry) relies on, but knowing the difference between table salt, ground salt and Pink Himalayan salt could make your dishes and desserts even more impressive.
Of course, the key to salting your food is to use in moderation, as too much salt can lead to things like bloating and hypertension. On the other hand, too little salt and food tastes bland and unappetising.
Here, we explain the subtle differences between six key types of salt and share how best to use them in our cheat’s guide to salt: