Why is salt better than gold? In this article you will learn all the interesting and important information

Salt is a common ingredient in every recipe. But do you know why that is? Why is it necessary to season every dish with it?

This comprehensive article will tell you all the important information that you cannot do without in the kitchen, but also in everyday life!

What is salt?

If we look at it from a scientific point of view, it is a chemical compound of sodium chloride (NaCl). It is the main mineral component in seawater and one of the oldest methods of seasoning and preserving food known to mankind.

How is it obtained?

Salt is obtained either from sea water or processed in salt mines. The natural rock form of sodium chloride is known as halite.

A pile of sprinkled salt.
Source: tastingtable.com

Health benefits of salt

Sodium is an essential nutrient and is needed to control blood pressure and fluid intake.

A balanced salt intake is an important part of a healthy diet.

It helps the proper functioning of the thyroid gland

Your thyroid gland plays an important role in the proper functioning of your metabolism, and your thyroid needs the mineral iodine, which is found in salt, to function properly.

Keeps the body hydrated

Your cells, muscles, and tissues need water, and salt helps these parts of the body maintain the right amount of fluid. Lack of hydration causes muscle cramps, dizziness and fatigue.

Health risks

If you eat too much salt, sodium builds up in your system and your body retains excess water, which can cause bloating.

Excess water in your body can put increased pressure on your heart and blood vessels, and this can be a major cause of heart attacks and strokes.

Different types of salt sprinkled in bowls next to each other.
Source: mygourmetconnection.com

Types of salt

Epsom salt It was first discovered in Epsom, England. It soothes sore muscles and speeds up their recovery when added to the bath. Technically, it isn’t salt – it’s a crystalline form of magnesium sulfate that looks like salt. NOT INTENDED FOR CONSUMPTION!
Kosher salt is a popular ingredient due to its light but coarse texture.
Sea salt is the result of evaporated seawater. Although sea salt is coarser than regular table salt, it is significantly softer to the touch than kosher salt.
Rock salt Also known as halite, it is a natural form of salt.
Fleur de sel is a special, carefully hand-raked salt in the tidal areas of Brittany, France
Table salt it is obtained in underground salt deposits. It is probably the most well-known type of salt and is often enriched with iodine.
Coarse salt it is best used as a decoration to decorate grilled meat or roasted vegetables.
Himalayan pink salt it is hand-harvested from the Khewra salt mine deep in the Himalayan mountains of Pakistan and is notable for its reddish color. Himalayan salt contains all 84 natural minerals found in the human body.
Black salt Nepalese black salt is based on Himalayan pink salt, but is supplemented with a blend of herbs, whole spices and charcoal and fired in a hot kiln before being stored. The result is a reddish hue and a deeply smoky flavor.
Hawaiian salt the black type is a combination of sea salt and activated carbon, while the red type is unrefined sea salt combined with red volcanic clay, making it rich in iron.
Celtic gray salt also known as “sel gris” is obtained along the French coast.
Smoked salt It was smoked over wood for two weeks, giving it the aroma of the wood it was smoked on.
Pickling salt does not contain iodine and no minerals. It is used for canning vegetables such as cucumbers.
Five different types of salt lined up side by side.
Source: lovewholesome.com

What is salt used for?

Food canning

Salting is one of the oldest methods of food preservation. Microbes responsible for food spoilage need moisture to multiply, and salt removes moisture from food.

Creates the texture of food

Most people don’t realize that salt plays a big role in creating the texture of foods. For example, in the production of yeast bread, the amount of salt significantly affects the rate of yeast fermentation and the formation of gluten, both of which will significantly affect the resulting structure of the bread.

When processing meat products, salt helps retain moisture, so there is no need to add more saturated fat.

Enhances taste

It not only adds saltiness to foods, but it can also affect other tastes such as sweet and bitter.

In small amounts, it enhances the sweetness, which is why it is sometimes sprinkled on fresh fruit or added to candies. It also imparts bitterness, so it is often used to “bitter” cruciferous vegetables (such as broccoli) and olives.

Before preparing these delicious broccoli spreads , try salting the vegetables first and you will see that the resulting spread will have a completely different taste!

A source of nutrients

Sodium is needed to conduct nerve impulses and maintain the proper balance of minerals and water in the body.

Color highlighter

The presence of salt helps support and maintain the color of food and prevents it from turning gray or fading. But it also promotes caramelization in the bread crust, which helps it acquire a golden color.

The most diverse uses of salt in food.
Source: everydayhealth.com

How to properly salt?

If a recipe simply says “add salt to taste”, you may be wondering how much salt to add to get it just right.

Use this general guide to help you properly salt your food and promote the natural flavor of your food.

  • 1 teaspoon per 1 liter of soup or sauce
  • 2 teaspoons per 500 g of boneless raw meat
  • 1 teaspoon per 1 kg of flour for making dough
  • 1 teaspoon per 500 ml of liquid for cooking buckwheat, couscous, etc.
  • 1 teaspoon per 750 ml of water for cooking vegetables
  • 1 tablespoon per 2 liters of water for pasta and prepare it correctly al dente according to our article

Before cooking

Salting vegetables such as cucumber or cabbage before adding them to the salad will remove the moisture that causes your dressing to appear at the bottom of the salad bowl, not on top of the vegetables

By salting the meat before the heat treatment itself, you extract protein-rich juice from the meat, which rises to its surface during grilling or baking and creates a crispy crust.

When soaking dried beans before cooking, add 2 tsp. This will significantly reduce their cooking time and you will be able to enjoy these bean salad recipes a little faster.

  • Use table salt

During cooking

Salting water before cooking or blanching vegetables speeds up the cooking process. By salting the water, you also minimize the loss of nutrients.

Salting water before cooking pasta or potatoes improves their taste. At the same time, when the dried pasta is added to the boiling water, the starch on the surface will form gelatin and become sticky and hold the sauce better.

  • Season with kosher salt

After cooking

If you add salt only for flavoring, this way you will achieve the greatest taste experience.

  • Use fleur de sel, Celtic gray salt, coarse salt, and some seasoned salts for seasoning


Adding a pinch of salt to the batter won’t give the cake a salty taste, but it will reduce the bitterness and allow the sweet flavors to come through and bring out their complexity.

Add a pinch of salt to pie fillings, fruit curds, jams, and jellies to bring out the fruity flavor.

A small pinch of salt in a chocolate recipe can enhance the overall flavor of a sweet dish (try it in these chocolate souffle recipes ). The salted caramel speaks for itself.

Salt also affects the fragility of the dough. Chemical processes and reactions make the dough firmer and more elastic.

  • Table, sea or kosher salt can be used for baking
Three different ways to use salt correctly and best.
Source: en.siakapkeli.my

Homemade herb salt


  • 250 g coarse sea salt
  • 60 g of dried parsley
  • 60 g of dried rosemary
  • 60 g of dried thyme
  • 60 g of dried oregano
  • 60 g of dried granulated garlic


  • Mix the salt and dried herbs in a large bowl.
  • Mix well to mix all the ingredients evenly
Ceramic bowl full of herbal salt.
Source: umamigirl.com


Salt should be stored in an airtight container in a cool, dry, dark place.

Plastic is an excellent material for protecting salt from moisture and it can be stored in it indefinitely without losing its properties.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)