“Nothing  is refined only the intellect”
Oscar Wilde


The sea water does not contain only sodium chloride but also other dissolved substances. In a cubic meter of sea water are in fact: 27kg of sodium chloride, 3,8kg of magnesium chloride, 1,65kg of magnesium sulfate, 1,26kg of calcium sulphate, 0,86Kg of potassium sulfate, 0 , 12kg of calcium carbonate and magnesium 0,07kg of lithium bromide. This, however, is the content of 1 cubic meter of water in the Mediterranean, but these features are not the same in other seas of the world, it is changing the content, both the concetrazione: for example the water closer to the equator are more concentrated and as we get closer to the poles we are less so).

To extract salt from sea water is simply water evaporation proceeds that, with the decrease of the same, very slowly sink to the various dissolved substances (fractional crystallization). For example, when the initial volume decreases by 50% it has the precipitation of the carbonate, when reducing dell80% you have the sulphate precipitation until precipitation of chlorides when the water was reduced by 90%.
Before the advent of this method in the past, salt was collected each day (for 5 days) and transferred to tanks 5 of different evaporations (with increasing concentration). This system will only collect the salt of better quality, avoiding to collect at the same time also the most bitter salts (chlorides of magnesium and potassium). However, given the hard work of the process, so far this system has been largely abandoned, except in some areas like in Cervia, where it produces a salt very famous.

We see the most common salts and their characteristics.

Iodized salt. Sea salt with the addition of iodide and / or potassium iodate.

Grey salt Breton. Sea Salt collection in Britain, its coloration is linked to the particular clay which is located in that area.

Hawaiian red salt (Alaea). Salt signal is likely due to iron-rich clay of volcanic origin.

Black Salt Black Lava. Salt with traces of charcoal.

Smoked salt. Salt which is subjected to a machining process that cosiste nell’esporlo to smoking of particular woods.

Maldon salt. It is a very valuable salt which is obtained by a crystallization patented that gives it a pirmadale (in addition to what gives more flavor in equal amounts),

Pink salt of Himalayas. Salt obtained from mining natural formed thousand of years ago in Nepal, it contains many trace elements. E ‘among the finest salts.

Violet salt Kala Namak. It is a salt very rich in sulfur.

Blue salt of Persia. The particular color blue is linked to the presence of sylvinite.

Green Hawaiian salt. Sea salt flavored with juice from bamboo, is a salt slightly sweet.

Murray River – Australian pink salt flakes. Sale of delicate texture and a very pleasant flavor.

Herbal salt. It is a salt enriched with herbs and spices, very gustosto which allows to reduce the amount while conferring however intense taste.

Gomasio. It is a mixture of sea salt and toasted sesame, typical cuisine gipponese / macrobiotic.


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