When you hear the word salt, you don’t usually think "health food," right? Salt notoriously has a bad reputation, and in some cases rightfully so. But let’s clear the air on good salt vs. bad salt, because we promise that the good stuff does in fact exist.

Healthy salt comes naturally from the earth and has a ton of trace minerals and elements that are essential for your body to function properly. The bad stuff (aka table salt) is made up of chemicals that can wreak major havoc on your health. Since it can sometimes be hard to distinguish which salts are good for you, here are our favorite 4 healthy salts and how to use each of them:

Sea Salt

Most people are familiar with sea salt—it’s probably the most common type aside from table salt. This salt comes from—you guessed it—the sea! Like many healthy salts, sea salt is typically less refined than table salt, although it does come in both fine and coarse varieties. Sea salt is a great substitute for table salt in any recipe, but we also love to make our own sea salt scrub out of it. To make the most divine scrub, combine 1 part grape seed or olive oil with 2 parts sea salt, plus a few drops of your favorite essential oil. Apply a few times a week in the shower; your skin will thank you by glowing all day long!

Himalayan salt

Himalayan salt is all the rage right now. It looks similar to sea salt, but has a pinkish tint to it, and it comes from ancient seabeds in the Himalayan mountains. Fun fact: this salt contains 84 different types of body-benefitting minerals! Pink salt aids in reducing muscle cramps, promoting healthy blood sugar levels, and balancing the pH levels in your cells. The great thing about himalayan salt is that the addition of all those trace minerals can actually improve the way you absorb the nutrients in your food. That being said, a small pinch of himalayan salt over your broccoli (or any vegetable) will be sure to give you an extra boost of nutrients.

Black salt

Black salt comes from the Hawaiian islands, and it gets its dark color from being mixed with activated charcoal, which helps with digestion and removing toxins from your body. This salt has a slightly sulfuric taste, so it shouldn’t be used to replace regular salt in recipes. Instead, try using it as a finishing salt on fresh fruits like watermelon and cantaloupe—the contrast between the bright fruits and the black salt is so fun!

Persian Blue

This salt is a little more rare that the others, since it’s only harvested from an ancient salt lake located in Iran. It’s gaining major popularity due to its slightly sweet taste and amazing health benefits (it’s extremely mineral rich). It’s actually blue because it has such a high mineral content! You can totally use it in place of normal salt in recipes, or sprinkled on veggies and meat, but since it costs a pretty penny, we like using it as a drink rimmer. P.S. It’s SO good with margaritas!