Salt City

The simple seasoning can do so much more than save a dull dinner. All about its health perks and numerous personalities, here.

- Becca Miller

Imagine a kitchen without this staple and you'll probably end up with some seriously bland hypothetical food. Salt is an epic essential, key for cooking techniques such as brining, curing, and preserving. But even at its most basic, it's a food enhancer: From scrambled eggs to roasted veggies, a pinch turns blah dishes into magical meals.

There are a ton of varieties too-mined from mountainous regions, filtered from seawater, and more. And no two types are alike. "Each salt has its own use, just like how oils and vinegars have different culinary purposes," says Kelsey Harris, senior marketing manager at Jacobsen Salt Co., a brand based in Portland, Oregon, that sources salts from all over the world, including pastel Himalayan pink rocks perfect for grinding into vinaigrettes and earthy black salt made with activated charcoal. Discover how to take advantage of all the options available....

1. Fleur de Sel

We call it a fancy flake (the name translates to "flower of salt") as it's traditionally collected from salt marshes along the coast of France. The inconsistently sized, slightly moist crystals serve up a clean, delicate, briny hit when sprinkled as a finishing touch on steak, seafood, or a thick slice of tomato. It takes work to gather this one, so it can be significantly more expensive than others. Consider it a special-occasion salt.

2. Black Salt