Salt. How can something so basic seem so complicated? It’s not, here is a short guide on all sorts of one essential seasoning.

No seasoning is more important than sodium chloride, a.k.a. salt. Salt, a mineral harvested from the sea or underground mines, brings out the flavors in food, making savory and sweet dishes tastier.

Table salt This most common type of salt, which often contains iodine, is mass produced and inexpensive. Its tiny grains dissolve and distribute themselves easily, making it a good choice for baking, but it can be a tad strong for other kinds of cooking.

Coarse or Kosher salt This is our pick. We prefer coarse salt for its relatively mild taste and because its large grains are easy to pinch, allowing better control when seasoning foods. Use coarse salt for non-baking recipes that call for salt —and at the table.

Sea salt Pretty crystals or flakes of sea salt come from evaporated sea water, which slightly affects its taste and color. One type, the pricey fleur de sel, is prized for its complex flavor and pure white hue. This variety is good for sprinkling at serving time.

Health benefits of sea and other salts The upside of salt, nutritionally, is that it helps the body absorb potassium and balance fluids. On the downside, sodium causes fluid retention, which can aggravate some health problems; as a result, many people are on low or no-sodium diets.

Rainbow connection Not only do different salts’ taste vary; colors do, too. There’s a whole palette available – including gray, pink, orange, red, violet, and black – each with a specific flavor and texture. [via]