There are some interesting variations in table salts:
Pickling salt, Canning salt, Coarse salt, Gos sel – fine grained without iodine or anti-caking preservatives. This is basically table salt, but without the iodine and anti-caking additives that turn pickles dark and the pickling liquid cloudy.
Kala Namak – Kala Namak, or Indian black salt, is an unrefined mineral salt. It is actually a pearly, pinkish-gray color rather than black, and has a strong, sulfuric flavor and aroma. Vegan chefs have made this salt popular for adding in egg-y flavor to dishes like tofu scrambles. Kala Namak is used in authentic Indian cooking, and popular in mango smoothies.
Pretzel salt – large grained, does not melt quickly.
Rock salt – large crystal salt with a gray color. Grey color is due to minerals not removed as in normal table salt.
Popcorn salt – very fine grained salt which is flakier version of table salt.
Iodized salt – contains a small amount of potassium iodide and dextrose as a dietary supplement to prevent thyroid disease.
Seasoned salt – table salt with herbs added like onion, hickory smoke, garlic or chili peppers. Great in soups stews or any meat dish.
On saltworks.com, we find another increasingly popular salt (with a well known kosher certification!).
Himalayan Pink Salt
Himalayan Pink Salt is pure, hand-mined salt found naturally deep inside the pristine Himalayan Mountains.
The high mineral crystals range in color from sheer white to varying shades of pink to deep reds which indicates a beneficial amount of all 84 trace elements & iron (normally available in almost every unrefined, unprocessed salt).
Primarily used in gourmet cooking and body-care it makes a beautiful table salt. It’s used mostly with salads, soups, fish, grains, pasta and vegetables.