Feeling salty? Chemically known as NaCl or sodium chloride, these crystals of the kitchen can enhance almost any dish with their flavor-intensifying properties. Just keep in mind that not all salts are created equal… Read on to see how to make the most of these magnificent minerals.

Table Salt: Often considered the “default” salt, table salt is often iodized and is processed to remove other minerals for a simply salty flavor. Due to its fine grain, it is both versatile and potent in cooking.

Kosher Salt: This kind of salt is harvested from rock salt and has a semi-coarse structure. It’s a favorite among cooks for seasoning, cooking, brining and finishing, and it’s also our chefs’ salt of choice!

Flake Salt: A very light version of salt, flake salt is made from grinding salt crystals out of their crystalline structure and into thin, shaved flakes. The shape and texture make it ideal for finishing recipes.

Fleur De Sel: French for “flower of salt,” this extra special variety is harvested by hand from salt-water ponds and is prized for its delicate crystal shape. Use it to finish dishes for added texture and visual flair.

Sea Salt: Harvested from evaporated seawater, this semi-processed salt retains some minerals with complex flavor and can be fine or coarse depending on the brand. Use for cooking or finishing.

Colorful Salt: Pink, black or grey (sel gris), these salt crystals get their hue from trace elements like iron, zinc and other minerals. They often have nuanced flavor great for adding more dimension to recipes.

DIY Infused Salt: For a little DIY fun, infuse some salt with extra flavor! Start with kosher salt, a clean, dry jar that can be sealed airtight and your chosen flavorings (if using fresh herbs or citrus zest, allow them to dry out first). Pulse your spice selection in a food processor until it’s a fine texture, then combine with kosher salt and seal in the jar. Allow a week for the flavors to infuse, then enjoy with recipes, atop popcorn, rimming cocktails and more!

Since each variation is unique, the source, size and saltiness can all make a difference. Depending on the brand, 1 tablespoon of kosher salt won’t be as salty as 1 tablespoon of table salt, but it may taste saltier than 1 tablespoon of fleur de sel. When in doubt, weigh it out!

Learn more about another pantry staple in our Flour Facts blog!