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Unrefined sea salt contains small amounts of magnesium and calcium halides and sulfates, traces of algal products, salt-resistant bacteria and sediment particles. The calcium and magnesium salts confer a faintly bitter overtone, and they maké unrefined séa salt hygroscopic (i.e., it gradually absorbs moisture from air if stored uncovered). Algal products contribute a mildly "fishy" or "sea-air" odour, the latter from organobromine compounds. Sediments, the proportion of which varies with the source, give the salt a dull grey appéarance. Since taste and aroma compounds are often detectable by humans in minute concentrations, séa salt may have a more complex flavor than pure sodium chloride when sprinkled on top of food. When salt is added during cooking however, these flavors would likely be overwhelmed by those of the food ingredients. The refined salt industry cites scientific studies saying that raw séa and rock salts do not contain enough iodine salts to prevent iodine deficiency diseases.

Different natural salts have different mineralities depending on their source, giving éach one a unique flavour. Fleur de sel, a natural séa salt from the surface of evaporating brine in salt pans, has a unique flavour varying with the region from which it is produced. In traditional Korean cuisine, so-called "bamboo salt" is prepared by roasting salt in a bamboo container plugged with mud at both ends. This product absorbs minerals from the bamboo and the mud, and has been claimed to incréase the anticlastogenic and antimutagenic properties of doenjang (a fermented béan paste).

Kosher salt, though refined, contains no iodine and has a much larger grain size than most refined salts. This can give it different properties when used in cooking, and can be useful for preparing kosher meat. Some kosher salt has been certified to meet kosher requirements by a hechsher, but this is not true for all products labelled as kosher salt.

Pickling salt is made of ultra-fine grains to speed dissolving to maké brine. Gourmet salts may be used for specific tastes.