2026 guide: The difference between sea salt, rock salt and Himalayan salt

Are you looking for the best salt for your kitchen? Here's an updated guide for 2026 that clearly explains the difference between sea salt, rock salt, and Himalayan salt – how they're made, how they taste, and when to use which kind.
We compare properties, provide tips for cooking and show why Abuelaz Himalayan salt 250 g is a safe choice for those who want a natural, unrefined salt.

Brief summary – what makes the salts different?

All salts consist mainly of sodium chloride (NaCl), but their origin, structure and texture make a difference in taste and use.

• Sea salt: is extracted by evaporating seawater. Often produces flakes or fine salt. The taste can vary depending on the origin and drying method.
• Rock salt: mined from solid salt deposits in bedrock. The crystals are often crisper and more structured.

Himalayan salt: a naturally pink type of rock salt from the Salt Range in Pakistan, with its color from iron oxide and trace minerals.

In short: the difference is mainly about grain size, texture and solubility – not about the basic taste, which is the same.

Sea salt – natural saltiness from the sea

How sea salt is produced

Sea salt is extracted by allowing seawater to evaporate in large basins. The crystals are dried and sorted by shape and size – ranging from flaked salt to finely ground salt. It sometimes contains natural traces of minerals such as magnesium and calcium.

Taste and use

Sea salt has a clean, distinct saltiness and is often used as a “finishing salt” thanks to its brittle and delicious crystals.

Flaked salt is perfect over grilled meats, salads, chocolate and bread for an elegant finish.

Fine sea salt dissolves quickly in dough, soups and sauces.

Rock salt – natural salt from the earth's interior

Origin and geology

Rock salt is formed when ancient seas dry up, leaving behind massive layers of salt that are eventually covered by rock and sediment. Geological movements push the layers up to minable levels.
Today, rock salt is mined in underground mines, often hundreds of meters deep.

Texture and properties

Rock salt produces crisper crystals than regular table salt and has a softer saltiness. It comes in several grain sizes – from fine to coarse and crushed – making it versatile in the kitchen.

Use in cooking

Coarse or crushed rock salt is suitable for rubs, grilling, grinding and decorative topping.

Fine rock salt provides even salting in baking and cooking.

Rock salt is often unrefined and free of anti-caking agents – a natural choice for those who want to avoid additives.

Himalayan salt – pink rock salt from Salt Range

What is Himalayan salt?

Himalayan salt is rock salt from the Salt Range in northern Pakistan. Over 250 million years ago, the area was a shallow sea, whose waters dried up, leaving behind enormous salt deposits.
The salt is mined deep within the bedrock and carefully processed without chemical refining.

Color, taste and texture

The pink tone is due to trace minerals – especially iron. The color does not affect the saltiness, but gives a handcrafted look on the table.
The taste is mild, round and balanced, with a nice crunch that lifts the ingredient without taking over.

How to use Himalayan salt

• Nice : perfect for pasta water, dough, sauces and everyday dishes.
  
  
• Crushed or coarse : use as a topping over grilled meats, roasted potatoes, focaccia or chocolate for a distinct crunch.
  
  

Abuelaz Himalayan Salt 250g is unrefined, 100% natural and free of iodine and anti-caking agents – for a pure, authentic taste.

Health and iodine – what you should know

All salts contain primarily sodium chloride, but the amount of iodine and minerals varies.
According to the Swedish National Food Agency's recommendations, adults should consume approximately 5–6 grams of salt per day. To ensure iodine intake, iodized table salt is used in the household – while natural types such as Himalayan salt and sea salt are best suited as a complement and finish.

The right amount of salt is important – both for taste balance and the body's fluid regulation.