Sea Salt - made from ocean or sea water, contains trace minerals not in the mined salts.
Sea Salt is just that – salt gained from evaporating salt water collected from an ocean or sea. The process is more costly then the mining process. Sea salt is typically less refined than other salts. Depending on the seawater used, you also get a variety of minerals in the sea salt. Due to this there are numerous types of sea salts. Here are a few:
Black Salt, Kala Namak, Sanchal - Significant for its strong sulfur odor (India) this salt is a pearly pink gray. It is used in Indian cooking.
Grey salt, Celtic salt, Sel Gris - Harvested from the light film of salt which forms during the evaporation process. The gray or light purple color comes from the clay in the region of France where it is harvested. Collected using traditional Celtic hand methods.
Hawaiian sea salt - Has a distinctive pink hue from the Alaea added to it. The Alaea is volcanic red clay with a high content of iron oxide. This salt is used in many traditional Hawaiian dishes like Kahlua Pig and Hawaiian Jerky.
Coarse salt, Gos Sel, Gale Grosso - Is a larger grain salt which resists moisture and is intended to be ground. Uses include flavoring for soups and salt crusts on meats.
Flake salt - Shaped like snowflakes, the brine is made using the sun and wind for evaporation. Then the brine is slowly heated to create the flakes.
Fleur de Sel, Flower of Salt, Flor De Sal - Skimmed from the top of salt ponds early in the process of evaporation, this is considered a great condiment salt; also good on grilled meats, in salads and on vegetables. The flavor, like wines, varies depending on the region it is harvested from. Typically it is from France though some is produced in Portugal.