As a foodie freak I probably have about 50 different salts in my cupboard, eg kosher salt (which has nothing to do with Jewish people), oak smoked salt, Malden smoked and unsmoked (probably a favourite with Britain's chefs), kala namak - that's Indian/Himalayan so-called black salt which is actually a pinkish-brown colour and very sulphuric.
So, why would I say there are only two types of salt? Because, as far as I'm concerned - and many other chefs are too - there's cooking salt and finishing salt. Many chefs don't even use so-called table salt at all although I'll quite happily chuck a teaspoon of it into the pan in which I'm boiling spuds. But, on the table, I'll usually have a variety of larger grained sea salt (I have rock salt but don't use it as much) both smoked and unsmoked.
Once you get to know your different salts you can make the difference between good and great. Even garlic salt on a raw tomato can make a difference to the flavour.
Don't be shy! Why not try something different? M&S do a nice Oak Smoked Anglesy Sea Salt. Nice on scrambled eggs among other things.
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