This is a list of salts that are commonly used in culinary works:

• Kosher salt (typically made of sodium chloride and anticaking agents)
• Celery salt (sometimes made from lovage)
• Himalayan pink salt (sometimes known as sendha namak)
• Maras salt
• Onion salt
• Dairy salts (salts typically used in the preparation of different butter and cheese products)
• Fleur de sel (long lasting flavor, only used for flavoring)
• Alaea salt (also known as red salt due to the distinctive color coming from iron content)
• Potassium chloride (typically as a “salt” substitute)
• Monosodium glutamate (also known as MSG, used as a “salt” substitute due to low sodium content)
• Sodium malate (used in jams or gels, also sometimes used to regulate acidity or as a sodium replacement)