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The Turkish pantry

Salt

Table salt comes in iodized and non-iodized forms, which differ in added iodine.

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Fine culinary table salt. Iodized and non-iodized products differ in added iodine; the reference is generic table salt.

Fine white salt in a small dish with a wooden spoon

Types & forms

Fine table salt

Small crystals measure differently by spoon from many coarse salts.

Coarse or flaky salt · comparison

Different crystal sizes make equal volumes unreliable substitutes.

What to look for when buying

  • Choose food-grade salt and check whether it is iodized.
  • Avoid assuming a salt substitute has the same ingredients as ordinary salt.

Prepare & cook

  • Follow a recipe’s weight when given; otherwise add measured small amounts.
  • Taste cooked food before adding more, especially when using salty cheese or canned ingredients.

Store it well

  • Keep dry and tightly closed, away from strong odors.
  • Use a clean dry spoon to reduce caking and contamination.

Substitutions depend on the dish

Coarse salt

Use weight where appropriate; do not assume the same spoonful delivers the same quantity.

Nutrition

Salt, table [1]

Per 100 g edible portion
NutrientAmount
Energy0 kcal
Protein0 g
Total fat0 g
Saturated fat0 g
Carbohydrate0 g
Dietary fiber0 g
Total sugars0 g
Sodium38,800 mg
Cholesterol0 mg
Calcium24 mg
Iron0.33 mg
Potassium8 mg
Vitamin D0 µg

Generic table salt. This table does not establish the iodine content of an individual iodized product. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.

[1] U.S. Department of Agriculture, Agricultural Research Service, Salt, table

Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.

At the Turkish table

Salt is used across the site’s recipes. “To taste” remains a cooking instruction, not a fixed nutrition measurement.

Cook with Salt

White bean salad with tahini, tomato, parsley and hard-boiled egg wedges on a blue-and-white platter beside a coastal window.
Antalya style

White Bean Salad with Tahini

Cooked white beans with a lemon-tahini dressing, tomato and parsley, topped with hard-boiled eggs. An Antalya-style home adaptation.

Grilled skin-on mackerel with lettuce and sliced onion in crusty bread, with a lemon wedge beside it
İstanbul style

Fish Sandwich

Hot mackerel in crusty bread with crisp lettuce, sliced onion, lemon and optional sumac.

Soft orange-red lentil and fine-bulgur patties with finger grooves on lettuce
Southeastern Anatolia style

Red Lentil and Bulgur Patties

Mercimek köftesi combines soft red lentils, fine bulgur and herbs in hand-shaped patties served on lettuce.