Food, Wine & Spirits

Himalayan Pink
can someone explain (in detail) about salt and the difference between table salt and other salt(seasalt, pink?

Himalayan, kelp salt...etc?)

Mostly the difference is were it comes from and what's in it.
There are three basic ways to obtain salt. First, salt can be mined since it is part of natural rock formations like halite. This mined salt can be processed and converted into ordinary table salt. Second, salt can be obtained from the ocean and produced by evaporating the water and leaving behind the salt. This salt can also be processed to produce a Sea Salt that looks and feels basically identical to table salt. However, because there are often additional minerals left following the evaporation of the sea water, sea salt can provide a little more nourishment in this context than other forms of salt. Third, salt can be produced from scratch in a science lab, although you won't see this type of salt in the grocery store because the other ways to obtain salt are much cheaper.
From the standpoint of religious dietary laws, "kosher salt" is somewhat of a misleading term since all pure salt would technically be considered kosher because of its purely mineral (sodium plus chloride) composition. This rule would apply to all pure salt, whether it was originally obtained from sea or land. However, in a practical, everyday sense what makes kosher salt different is its size and shape. Whether obtained from sea salt or mined salt, kosher salt production takes place with an alteration in the evaporation process that result in much larger and irregular chunks of salt.
Himalayan Pink Salt comes from the ancient sea with rich minerals including calcium, magnesium, potassium, copper and iron. This marine fossil salt, harvested from the foothills of the Himalayas, is 100% natural, unrefined and unpolluted pink, translucent crystals.
Citric salt is actually an acid, not salt as cooks conventionally think of it. It is an acidic substance commonly found in citrus fruits which is added to foods to make them more tart and sour tasting.
Red clay salt has red clay in it kelp salt has kelp in it. Then there is fleur de sel.
Fleur de Sel de Guerande is known as 'the caviar of salts' and is acclaimed by connoisseurs as the finest of all sea salts. Literally translated as 'flower of the salt', this premium sea salt gets its name from the delicate aroma of violets that develops as the salt dries. True "Fleur de Sel" can only originate from the town of Guuerande in Brittany just as authentic champagne can only come from the Champagne region of France. This extraordinary salt only forms during certain times of year and under very special weather conditions.Gentle winds blowing from the east forms fine, downward growing crystals on the very top layer of the salt ponds. A special rake that barely skims the surface is used to harvest these unique crystals. Pale pink when harvested, fleur de sel dries to small flaky crystals with a moist texture and a slight grey/pink cast.

Well I hope this helps.

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