Below is a list of all known varieties for Duck. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Fine Sea Salt | Salt harvested from evaporated seawater, with a clean flavor and fine texture; suitable for all-purpose seasoning and baking. |
| Flaky Sea Salt (Maldon-style) | Light, thin, pyramid-shaped salt crystals; used exclusively as a finishing salt for its crunch and visual appeal. |
| Fleur de Sel (French Sea Salt) | Delicate, hand-harvested sea salt flakes from the surface of salt pans, known for its light, flaky texture and clean, mild salinity; used exclusively as a finishing salt. |
| Fleur de Sel (from Maras, Peru) | Fleur de Sel hand-harvested from the terraced salt ponds of Maras in the Peruvian Andes; often has a faint pink tint. |
| Grey Sea Salt (Sel Gris) Fine | Fine grain version of gray salt, good for general cooking and baking where a concentrated, mineral flavor is desired. |
| Halite (Pure Rock Salt) | Pure, unadulterated rock salt (Sodium Chloride), often found in large, clear, crystalline chunks; used for brining and grinding. |
| Halls Giant | Alaea salt is Hawaiian red sea salt mixed with volcanic clay, traditionally used in native Hawaiian cuisine. |
| Himalayan Pink Salt Fine Grain | Rock salt mined from Pakistan, known for its pink hue due to trace minerals (iron oxide); fine grain is suitable for general cooking and seasoning. |
| Iodized Table Salt | Finely granulated salt with added potassium iodide; used for health purposes. |
| Italian Trapani Sea Salt | Traditional Italian sea salt harvested near Trapani, Sicily, known for its fine grain and high quality; often used in traditional Mediterranean cooking. |
| Kala Namak (Black Salt) Ground | Himalayan rock salt treated with herbs and charcoal, yielding a black color and a distinctive sulfuric, eggy aroma due to high sulfur content; commonly used in Indian and vegan cuisine. |
| Kala Namak (Black Salt) Whole | Whole, crystalline chunks of Kala Namak before grinding. |
| Korean Gray Sea Salt (Cheonilyeom) | Traditional Korean sun-dried gray sea salt, known for its high moisture and mineral content; aged before use. |
| Kosher Salt (Coarse Grain) | Coarse, irregular grain salt (often Sodium Chloride) with no anti-caking agents; its texture is ideal for drawing moisture out of meats (koshering) and general seasoning. |
| Persian Blue Salt (Rock Salt) | A rare, blue-colored salt mined from Iran, known for its sharp initial taste followed by a pleasant, mild, and lingering salinity; used for presentation. |
| Pickling Salt (Fine Grade) | Fine grain, pure salt (Sodium Chloride) containing no iodine or anti-caking agents that could cloud the brine; used exclusively for pickling and brining. |
| Rock Salt (Halite) Chunks | Large, coarse, irregular chunks of Halite (Sodium Chloride); primarily used in ice cream making (to lower freezing temp) or for road treatment. |
| Sel de Viking (Smoked Salt) | A Norwegian smoked sea salt historically prepared by smoking the salt over juniper and herbs, giving it a potent, Nordic smoke flavor. |
| Sel Gris (Grey Salt) | A coarse, moist sea salt harvested from the bottom of salt pans; contains clay particles, giving it a light gray color and mineral flavor. |
| Table Salt (Iodized, Fine) | Fine grain, highly refined salt treated with iodine (for health) and an anti-caking agent; the most common household salt. |
| Table Salt (Non-Iodized, Fine) | Fine grain, highly refined salt without the addition of iodine; preferred by some bakers and cooks. |