Swap ho-hum table salt for these interesting varieties. Bonus: They’re more flavorful, so you’ll use less.
Also called Hawaiian Red, this coarse salt’s pink tint comes from iron-rich volcanic clay. Excellent on meats or in stews; also use as a skin scrub.
Unrefined, solar-evaporated sea salt (like Celtic Sea Salt) is made using a 2,000-yearold technique. Its sweet-salty flavor pairs wonderfully with chocolate desserts.
Fleur de sel
Literally “flower of salt,” this delicate salt, hand-harvested from French salt marshes, provides a perfect finishing touch for any dish. It contains more magnesium and potassium than table salt, too.
Shower these thick, crunchy flakes over roasted vegetables or poached eggs for an ultraclean, nonbitter taste.