SaltGuide

Which salt, and why: grain size, mineral profile and the finish each one gives — plus the ones to keep away from a brine.

SaltGuide is a reference for 25 culinary salts — what each one is actually for, and when to put it back on the shelf.

Salt is in every dish you cook, and the aisle sells twenty versions of it with no explanation. This is the explanation.

WHAT IS INSIDE

• 25 salts, grouped by where they come from: British, French, Spanish, Italian, Himalayan, Korean, Japanese, Vietnamese, Hawaiian, Nordic, Middle Eastern, Australian, the Americas, and the pan-refined kitchen workhorses
• Every entry carries crystal size and shape, mineral profile, how it tastes, the dish it is for, when NOT to use it, what it pairs with, typical price by weight, where it came from, and one buying tip
• Flake and finishing salts, cooking salts, curing salts, smoked and mineral salts — including fleur de sel de Guerande, sel gris, Himalayan pink, kala namak, Korean bamboo jukyeom, Hawaiian alaea and black lava, Japanese amabito no moshio, Persian blue, Murray River flakes, and both American kosher salts, which do not weigh the same per spoon

ASK THE SALT COACH Open a salt and ask a question about it. You get an answer about that salt: what to use instead and at what ratio, whether it belongs in the brine or on the plate, why a flake finishing salt is wasted in boiling water. Three questions a day are free; Pro removes the limit.

KITCHEN LOG Save a note against any salt — how it tasted, what you used it on, what to do differently — and find it again next time.

PRIVACY

• Your notes stay on your iPhone. No account, no sign-in, no email address
• No analytics SDKs, no trackers, no advertising
• A coach question sends only the salt's name, its origin and your question

SaltGuide is a cooking reference. Nothing in it is dietary or medical advice.

Terms of Use (EULA): https://www.apple.com/legal/internet-services/itunes/dev/stdeula/