In article >,
Mary King > wrote:

> What is the difference in sea salt, kosher salt, table salt, etc?
> Does it make a big difference in taste in specific recipes?
> Thanks!!!

It depends upon use.
Some people claim that they can taste a difference in sea salt; I don't
think that's generally true, except for some "exotic" sea salts, maybe.
Otherwise, it's largely a matter of granule size/shape, plus some
additives.

Table salt usually has flowing agents added, to prevent clumping; it may
also contain iodine.

Kosher salt contains largish "flakes" of salt; this means you get less
salt per given volume, so you may screw up measures based upon volumes
of table salt--i.e., you'll add too little. I believe the weight/volume
difference varies between brands of kosher salt. Kosher salt does not
contain iodine, but some brands have additives to prevent caking (e.g.,
Morton kosher salt has a freeflowing agent).

Pickling salt is a very fine salt without any additives (which can cloud
or discolor pickles). It also dissolves easily in cold water, ideal for
non-boiled brines.

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