There are many different types of salt. Most cooking recipes call for table salt, but other forms of salt may be used in some foods. Types of salt include:

• Table salt. Fine, granulated salt typically found in salt shakers and used in cooking.
  
  
• Iodized salt. Table salt with the nutrient iodine added. Consumption of iodine helps the thyroid produce hormones and prevents a thyroid gland condition called goiter. An iodine deficiency is also associated with higher risk of miscarriage.
  
  
• Lite salt. Salt that is half sodium chloride and half potassium chloride. This reduces but does not eliminate a person’s salt intake.
  
  
• Salt substitute. Usually made of potassium chloride, it contains no sodium and is often used by people on sodium-restricted diets. However, salt substitutes may not be a good choice for people with kidney problems or other conditions that prohibit them from consuming too much potassium.
  
  
• Seasoned salt. Salt with herbs and other ingredients that add to flavoring. These may include celery seed, garlic powder or onion flakes. It may have less sodium than table salt.
  
  
• Popcorn salt. Finely granulated salt that sticks well to popcorn, fries and chips.
  
  
• Kosher salt. Coarse grain salt that adds a crunchy texture to some foods and drinks (e.g., margaritas). Kosher salt is used to prepare food in concordance with Jewish dietary laws. Kosher salt usually has no additives.
  
  
• Sea salt. Salt produced by evaporation of seawater. Examples include Black Sea, French or Hawaiian sea salt. Trace amounts of other minerals may be present to alter the flavor. Although sea salt is marketed as an alternative to table salt, the sodium content is similar.
  
  
• Rock salt. Chunky crystals of salt used in crank-style ice cream makers. Rock salt also may be used as foundation for serving foods such as clams or oysters.
  
  
• Pickling salt. Fine-grained salt that is used to make brines (mixture of salt and water) for preserving sauerkraut and pickles.