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The most notable differences between sea #salt and table salt are in their taste, texture and processing. Sea salt and table salt have the same basic nutritional value, despite the fact that sea salt is often promoted as being healthier. Sea salt and table salt contain comparable amounts of sodium by weight.

There are three basic ways to obtain salt.

First, salt can be mined since it is part of natural rock formations like halite. This mined salt can be processed and converted into ordinary table salt.

Second, salt can be obtained from the ocean and produced by evaporating the water and leaving behind the salt. This salt can also be processed to produce a sea salt that looks and feels basically identical to table salt. However, because there are often additional minerals left following the evaporation of the sea water, sea salt can provide a little more nourishment in this context than other forms of salt.

Third, salt can be produced from scratch in a science lab, although you won’t see this type of salt in the grocery store because the other ways to obtain salt are much cheaper.

From the standpoint of religious dietary laws, “kosher salt” is somewhat of a misleading term since all pure salt would technically be considered kosher because of its purely mineral (sodium plus chloride).There is no nutritional advantage related to size, but kosher salt gets its name because it was originally designed to help in the koshering of meats. Koshering meat is a very important process in the dietary laws of several religions. Any version of salt can be iodized or non-iodized. In the United States, iodized salt was introduced into the marketplace in the early 1920’s in an effort to help lower the incidence of goiter. Goiter is a condition in which the thyroid gland enlarges to try and maintain its optimal function, and one possible cause of goiter is dietary iodine deficiency. The way salt is iodized is usually very simple and involves the addition of an iodine-containing mineral salt (like potassium iodide) to the sodium chloride. Sea salt, kosher salt, and regular table salt can all be purchased in iodized or non-iodized versions. To know whether you’d be better off purchasing iodized or non-iodized salt, it’s important to know how effectively your diet is providing you with iodine.


– Smoked sea salts are a relatively new and exciting gourmet salt in the U.S.! They add a unique flavor to a wide range of dishes and are delicious for grilling or oven roasting.

– Sea salt is a broad term that generally refers to unrefined salt derived directly from a living ocean or sea.

– Kala Namak, or Indian black salt, is an unrefined mineral salt. It is actually a pearly, pinkish-gray color rather than black, and has a strong, sulfuric flavor and aroma. Vegan chefs have made this salt popular for adding an egg flavor to dishes like tofu scrambles.

– Alaea Sea Salt is a traditional Hawaiian table salt used to season and preserve. A natural mineral called “Alae” (volcanic baked red clay) is added to enrich the salt with iron oxide. This natural additive gives the salt its distinctive red color. The clay imparts a subtle flavor that is said to be more mellow and earthy than regular sea salt.

– Fleur de Sel is the crème de la crème of finishing salts. Fleur de Sel literally translates to “Flower of Salt” and is often called the “caviar of salts” by chefs worldwide. It is ideal for salads, cooked fresh vegetables and grilled meats.



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