<p><em>Salt is one of the most used seasoning in culinary with a great variety of them. Despite that, there is not a lot of published studies that analyses its compositions, differences and similarities between them. </em><em>Thus, this research aims to determine the inorganic composition of table, light, pink and black Himalayan, Hawaii’s red, </em><em>Persian blue, Mediterranean sea and three Argentinian gourmet salts</em><em> by the Wavelength Dispersive X-ray Fluorescence (WDXRF) method in order to compare them using </em><em>PCA and HCA analysis</em><em>. Na and Cl were major elements found in all samples. </em><em>As for trace elements:</em><em> Al, Si, S and K in drastically different concentrations, due to conservation of </em><em>nutrients from the soil, water or additives. These differences were used to distinct three groups showing that there is between 70 and 60% </em><em>similarity </em><em>among the nine samples, while </em><em>the light salt does not have similarity to any other salt studied.</em><em></em></p>