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A salt made form a combination of finely ground dehydrated onions (onion powder) and salt. It is used to add onion flavor to foods but will not give as strong a flavor as fresh onions.

A coarse ground salt, white or off-white in color and irregular in shape. This type of salt is used to coat the rim of a margarita glass so that the tart flavor of the beverage is enhanced by the salty taste as the drink is consumed.

A seasoned salt that is a combination of 1 part garlic powder and 3 parts salt that may have a moisture-absorbing agent added.

A salt substance derived from acidic citrus fruits, such as lemon and limes, that is dried and formed into a powder or crystal.

A salt substance derived from acidic citrus fruits, such as lemon and limes, that is dried and formed into a powder or crystal.

A fine-grained salt that does not contain iodine or other additives, that is used in the process to pickle meats and can foods.

A fine-grained salt that is very pure, which is produced without any additives such as iodine or anti-caking chemicals.

A coarse grained salt that has been prepared according to Jewish laws and procedures, thus keeping it "kosher." Free of additives combined with the salt particles, the grains have been compressed, creating a flatter, yet coarsed grain with a lighter weight that sticks better to food and dissolves easily.

Found in regions adjacent to the Himalayan mountain range, the Himalayan Pink Salt is a natural, coarse-grained salt containing a high concentration of minerals.

The tendency to absorb moisture, which is a condition that occurs with some food products as they are exposed to high humidity.

A seasoning that contains no sodium or small amounts of sodium and replaces regular salt for anyone with health concerns when flavoring foods.

A very fine-grained salt that sticks better to popcorn and other foods such as French fries. If the surface of the popcorn has some oil present, the salt will remain on the outer skin of the corn.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

Codfish that has been salted and dried for preservation. It is popular in Portugal, Spain and France.

An olive that may be referred to as a dry-cured olive and is most likely a black olive. It is cured by storing it in salt for a period of one to several months, during which time the flesh of the fruit becomes wrinkled.

A term used to describe a food product that does not have any salt added to it. Products without salt may also be referred to as unsalted.

A refined, fine-grained salt containing additives, which make it flow freely. It does not stick to food very well and when added to solutions it is slow at dissolving.

A perennial plant that grows along the beaches and on salt meadows in moderate and cold climates. It grows upright to approximately 2 1/2 ft.

Refers to common table salt that has had iodine added to it during processing. A small amount of iodine is important for proper nutrition in helping to prevent thyroid disease.

A meat product that is sometimes mistakenly referred to as "fat back". This cut of meat comes from the side and the belly of the hog and consists of a layer of fat with some lean meat streaks running through it.