Sea salt is formed from the natural evaporation of ocean water, generally in man-made pools near a protected shoreline, and is mainly used in cooking and cosmetics. It is also used as a medicine. The process of sea salt is more costly then the mining process and sea salt is generally more expensive than normal salt. Sea salt is typically less refined than other salts.
Unlike commercial table salt, sea salt is not typically processed in a way that removes trace minerals. So sea salt is a source of potassium, calcium and magnesium among many other trace elements. Calcium, potassium and magnesium are all essential for healthy tissue function. Calcium maintains strong, healthy bones and teeth, and calcium deficiency has been identified as a cause of osteoporosis. However, sea salt should not be relied upon as a regular or primary source of these trace minerals -- there are many other foodstuffs rich in calcium, potassium and magnesium that do not have the high sodium content of salt.
Depending on the seawater used, you also get a variety of minerals in the sea salt. It is 98% sodium chloride, compared to table salt's 99.9% purity. The remaining 2% can include trace minerals such as iron, magnesium, sulfur, or iodine. Unlike table salt, which may be mined from land-based sources, natural sea salt does not contain added anti-caking ingredients or potassium iodide.
Sea salts offer lighter, more delicate flavors that table salt, primarily due to their being used in a more natural state; they do not undergo a refinement process. This means sea salt grains are larger as well. Measuring by volume, a teaspoon of sea salt weighs less than a teaspoon of table salt.
In cooking, the difference between a quarter teaspoon of table salt and a quarter teaspoon of sea salt is negligible. In baking, however, a higher degree of precision is required. When salt is listed as an ingredient it usually refers to table salt. If sea salt is used, adding an extra pinch is advisable.
As a finishing salt, a salt added as a seasoning to just-cooked foods, sea salt is the better choice. A pinch of sea salt as a seasoning has more impact than a pinch of table salt. The food tastes better, not saltier.
One method of harvesting sea salt involves directing portions of water into large, clay trays and allowing the water to evaporate. The process creates residual salts which are then harvested and packaged. Sea salt is larger and courser in feel and appearance than table salt. It also contains trace elements such as iron, magnesium and calcium because it doesn't undergo the refinement process after harvest.
Depending on the type, sea salt may take on colors other than white. Organic sea salts often retain properties unique to their regions. For example, French sea salt, harvested along the French coast, has a gray, purplish tint due to the type of clay in the surrounding soils. Hawaiian sea salt has a red hue to it; volcanic red clay, a natural mineral, is added to the salt to give the seasoning an earthy flavor. Some gourmet chefs can readily identify the origins of different salts and form a preference for a particular region. For most purposes salt is salt, but gourmet recipes may call for quality ingredients such as an expensive sea salt from a specific region.
From a cooking perspective the main difference is texture. Table salt is very fine which makes it easy to dissolve. Sea salt and kosher salt are coarser and add a bit of crunch when seasoning last minute.
Chemically there isn't much difference unless you're buying iodized table salt (which of course has iodine added later). The way they are mined is different though.
Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.
Sea salt is harvested from evaporated seawater and receives little or no processing, leaving in tact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts often come at a dear price, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.
Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.
Many people believe that sea salt and kosher salt is healthier because of the way they are mined, they retain most of their minerals and some of the natural moisture which help the body.
If you are going to buy sea salt or kosher salt for the health benefits make sure that the packages say unrefined. This makes the difference of how much of the natural minerals are still in the salt. Since unrefined salt has more moisture if you are going to use it in a shaker poor some uncooked rice in as well to help break up any clumps that will form. Though its a bit more sensitive to humidity it is healthier.
Refined salt is 97.5% sodium chloride and approximately 2.5% chemical additives.
Unrefined salt is 84% sodium chloride and 16% other minerals.
Sea salt has a variety of uses ranging from heavy industry, to drilling, construction, textiles and dyeing, cosmetics, metal processing, manufacturing, and medicine.
Sea salt is used in the cosmetics industry, primarily as a natural exfoliant or scrub. Its organic nature also lends a certain cachet to higher-end products, such as skin care treatments and foundations. Natural sea salt crystals may form the base for deodorants or antiperspirants. Many bath salt mixtures contain generous amounts of natural sea salt.
Commercial sea salt processors also earn extra income through the sale of trace minerals removed from the initial batches. Industries often use sodium carbonate in chemical compounds for water purification systems. Vitamin manufacturers can utilize other trace minerals for human consumption. Owners of saltwater aquariums often purchase special blends of sea salt to maintain the proper salinity of their tanks.
Switching from processed table salt to sea salt--thus lowering your sodium chloride intake while at the same time increasing your mineral intake--has been shown to have health benefits. This is due to the fact that some sea salt retains up to 64 minerals and is believed to be naturally ionized.
Skin Care: Sea salt, particularly salt originating from the Dead Sea, is believed to be beneficial to the skin. Those who suffer from psoriasis and other chronic skin conditions sometimes find relief through topical application or baths containing sea salt. In the February 2005 issue of the "International Journal of Dermatology," Dr. Ehrhardt Proksch states that bathing in a solution of Dead Sea salt has been proven to help dry skin. Dr. Proksch's study assessed the impact of sea salt on patients with dry skin, and found that the sea salt solution improved the skin's hydration levels and barrier function. Skin inflammation was reduced by bathing in sea salt, as well.
Muscle Soak: Sea salt added to a warm bath can be therapeutic for muscle pain. Sea salt's benefits to muscle tissue are believed to stem from its magnesium content. Magnesium can have an anti-inflammatory action when used externally. When consumed, magnesium functions as an electrolyte, which reduces the incidence of muscle cramps and spasms.
Clean Teeth, Healthy Gums: Prepare one part sea salt to two parts baking soda for brushing to promote whiter teeth and healthier gums.
Sore Throats: Prepare 8 oz of water with ½ tsp. of sea salt for gargling to sooth a sore throat. This will also aid in the healing of any mouth sores.
Remove Dry Skin: Use sea salt as an abrasive to remove dry skin; the massaging motion will aid in circulation.
Relief of Stings and Bug Bites: Utilize sea salt on a sting or bug bite to alleviate the pain.
Relief of Chronic Sinusitis: Irrigate the sinus cavity by preparing a neti pot (a bulb syringe or plastic bottle will work as well) with a mixture of sea salt and water to rinse the sinus cavity. Dead Sea salt has been shown to be the most efficient. This will also help with relief from hay fever and the common cold
Hydration: Add 1/8 tsp. of sea salt to 8 oz of drinking water on hot summer days to help decrease dehydration.
Sea salt is rapidly becoming more popular, as more and more people are learning about all the health benefits that the salt has to offer. The salt is obtained naturally from the sea, and does not go through any processing that alters the natural make-up of the salt.
Thus it contains many essential trace minerals that your body needs in order to be healthy. This natural salt is healthier than the iodized salt available in the market. Here are some important health benefits of sea salt:
Strong Immune System: Sea salt naturally helps you to build up a strong immune system so that you can fight off the cold virus, the fever and flu, allergies and other autoimmune disorders.
Alkalizing: Sea salt is alkalizing to the body, as it has not been exposed to high heat and stripped of its minerals, nor does it have any harmful man-made ingredients added to it. Thus it can help you to prevent and reverse high levels of acids in the body, which in turn eliminates the risks for serious and life-threatening diseases.
Weight Loss: Believe it or not, but sea salt can also help you in weight loss. It helps the body to create digestive juices so that the foods you eat are digested faster, and it helps to prevent buildup in the digestive tract, which eventually can lead to constipation and weight gain.
Skin Conditions: A sea salt bath can help to relieve dry and itchy skin as well as serious conditions such as eczema and psoriasis. The bath naturally opens up the pores, improves circulation in the skin and hydrates the tissues so that your skin can heal.
Asthma: Sea salt is effective in reducing inflammation in the respiratory system. Thus the production of phlegm is slowed down so that you can breathe easier again. Some say that sprinkling sea salt on the tongue after drinking a glass of water is just as effective as using an inhaler. But the great thing about sea salt is that it has no side effects when taken in moderation.
Hearth Health: When salt is taken with water it can help to reduce high cholesterol levels, high blood pressure and help to regulate an irregular heart beat. Thus sea salt can help to prevent atherosclerosis, heart attacks and strokes.
Diabetes: Sea salt can help to reduce the need for insulin by helping to maintain proper sugar levels in the body. Thus the salt is an essential part of the diet if you are diabetic, or at risk for the disease.
Osteoporosis: Just over 1/4 of the amount of salt that is in the body is stored in the bones, where it helps to keep them strong. When the body lacks salt and water it begins to draw the sodium from the bones, which then eventually can lead to osteoporosis. Thus by drinking plenty of water and consuming salt in moderation you can prevent osteoporosis.
Muscle Spasms: Potassium is essential for helping the muscles to function properly. Sea salt not only contains small amounts of potassium, but it also helps the body to absorb it better from other foods. Thus it is effective in helping to prevent muscle pains, spasms and cramps.
Depression: Sea salt also has shown to be effective in treating various types of depression. The salt helps to preserve two essential hormones in the body that help you to better deal with stress. These hormones are serotonin and melatonin, which help you to feel good, and relax and sleep better at night.
Salt in moderation is good for your health. In fact, without salt in the body, it would not be able to function both physically or mentally. Salt helps with muscle contractions, balances fluids, increases energy and helps the brain to communicate with the rest of the body. However, negative side effects can occur when excess salt is consumed.
Kidney Problems: Excess salt can cause the kidneys to work harder, as they are responsible for eliminating excess salt from the body. As a result kidney stones and other kidney diseases may develop over time.
Excess Salt in Urine: Naturally there will be more salt in the urine if the salt intake is high. In a way this is good, because it means the kidneys are able to keep up. However, it can take its toll on the kidneys, as mentioned above.
Fluid Retention: Fluid retention results when the kidneys are unable to keep up with eliminating the high amounts of salt. As the salt begins to build up, the body retains fluids in order to dilute the salt.
Excess Thirst: Excess thirst is often a sign of excess salt, as the body uses fluid for dilution.
High Blood Pressure: Excess salt can cause the blood vessels to constrict making it more difficult for the blood to flow through. This in turn causes the heart to pump harder, and it can lead to heart disease and stroke.
Osteoporosis and Weak Teeth: Taking in excess amounts of salt can cause the body to lose more calcium via the urine. As a result the body draws calcium from the bones in order to maintain a healthy level in the rest of the body. This causes the teeth and bones to become weak, and eventually osteoporosis begins to form in the bones.
Cancer: Too much salt can eat away at the stomach lining, which eventually can cause stomach ulcers and stomach cancer.
Arthritis: There is controversy as to whether or not salt can worsen the symptoms of arthritis. But many believe that there is a connection between the two.
Cellulite and Weight Gain: While salt may not directly contribute to cellulite or excess fat cells, it does however, cause extra fluids to build up in the body. The fluids not only contribute to weight gain, but they push up against the cellulite and makes it more visible.
Brain Function: Salt is needed in order for the brain to communicate with the rest of the body. But when taken in extremely high amounts it can result in poor muscle coordination and weakness in the body.
The short answer is: yes. Salt is safe to eat during pregnancy ... in moderation. In the past, doctors thought that salty foods contributed to water retention, bloating and even preeclampsia.
But now, most doctors agree that a moderate amount of sodium can actually help to ensure regulate adequate fluid levels. So go ahead and eat lightly salty foods and salt to taste at the dinner table. Cutting back on salt could actually be detrimental to you and your baby!
In short, there's no reason to stop eating salt just because you're pregnant—unless of course, your doctor tells you to cut back for health reasons. Generally, the only women who should avoid salt during pregnancy are ones who have medical conditions such as hypertension or congestive heart failure.
Convenience foods, ready meals and canned foods, as well as eating out frequently, all contribute to a higher sodium intake, so read labels carefully to compare foods and opt for those lower in salt. Some labels provide both the salt and the sodium content within the product. This can be confusing, as the two are not interchangeable - 1g of salt contains 0.4g sodium (remember salt is made up of sodium AND chloride).
If you're checking labels, here's a guide based on 100g/ml of product:
A lot of salt = 1.25g salt (or 0.5g sodium) - would be labelled as red on a traffic light labelling system
A little salt = 0.25g salt (0.1g sodium) - would be labelled as green on a traffic light labelling system
Anything in-between these figures indicates a moderate amount of salt
More ways to reduce salt intake:
Use fresh or dried herbs and spices to flavour vegetables
Avoid adding salt to your food when eating
Use soy sauce sparingly: one teaspoon contains about 0.36gof sodium (equivalent to 0.9g salt)
Buy fresh or frozen vegetables, or those canned without salt
Rinse canned foods, such as beans, to remove excess salt
Choose breakfast cereals that are lower in sodium
Buy low or reduced sodium versions, or those with no salt added
Until recently sea salt was considered a basic commodity—sea salt was just salt! Now however, gourmet chefs, in homes and in restaurants, have learned to appreciate and distinguish between the distinctive qualities of the many varieties of gourmet sea salts and the ways these salts enhance the flavors and finish of foods.
Other Names: Gos Sel, Sale Grosso
Coarse salt is made up of large-grained salt crystals. Most coarse salts are best used in a grinder, providing an easy way of serving up freshly ground sea salt with all of your meals. Coarse salt tends to be less moisture sensitive than its finer-grained counterparts, so it resists caking and is easily stored. Use coarse salt to grind over any dish, create a salt crust on meat or fish, and to flavor soups, stews and pasta.
Finishing salts are considered the premier varieties in the world of specialty salts. They are harvested—generally by hand—in special areas around the world and are known for their unique textures. The various finishing salt textures—usually either moist crystals or delicate flakes—provide a strong crunch and dissolve quickly, giving you a burst of clean, mild salty flavor with each bite. These salts bring out the depth of natural flavors of any dish, and also add to a beautiful tableside presentation. The various colors and flakes of finishing salts make gorgeous garnishes for every meal. Also see Flake Salt, Fleur De Sel and French Sea Salt below.
Other Names: Flaky Salt
Flake sea salt is a light crystal reminiscent of snowflakes. Seawaters are evaporated using the natural processes of sun and wind, producing salt brine that is fed into an open evaporating pan. The brine is then slowly heated to the point where delicate pyramid-shaped crystals of salt appear. The finished product is light, flaky sea salt. Flake salts can come in many different flake sizes, from the large pyramid-shaped flakes to the paper-thin, delicate flakes.
Main article: Fleur de Sel
Other Names: Flower of Salt, Flor De Sal (Portuguese)
The premier finishing salt, Fleur de Sel literally translated means "Flower of Salt." It is harvested from the very top of the salt ponds in the traditional Celtic methods. This artisan sea salt is comprised of "young" crystals that form naturally on the surface of salt evaporation ponds in the Guérande region of France. Paludiers (the salt harvesters of the Guérande region) carefully rake the salt crystals using only wooden tools. Just as the cream rises to the top, so does the best Fleur de Sel. The weather conditions must be just right to produce a good Fleur de Sel harvest, and the process can only be completed once a year, in the summer. Called the "caviar of salts" by chefs worldwide, true Fleur de Sel comes from the Guérande region of France, just like champagne, which must come from the Champagne region of France to be truly authentic. Also, similar to fine wine regions, different areas within Guérande produce salts with their own unique flavors and aroma profiles. Fleur de Sel is ideal for salads, cooked fresh vegetables and grilled meats.
French sea salts are hand-harvested from pristine Atlantic seawater. These delicious sea salts are unrefined so they retain more of the trace minerals that naturally occur in seawater. These minerals include natural iodine. French grey sea salt, or Sel Gris, is harvested using the traditional Celtic methods. This prized process is done entirely by hand, using only wooden tools. This preserves the pure taste of the French salt, and produces a very special moist crystalline texture. Sel Gris by Le Tresor is also lower in sodium chloride content than average sea salts, generally containing anywhere from 83–87% sodium chloride. French sea salts are ideal for use on salads, cooked fresh vegetables and grilled meat. They are available in coarse grains – ideal for pinching or salt cellars, stone ground fine – an ideal replacement for processed table salts, and extra fine grain – the perfect popcorn salt (or other salty snacks).
Other Names: Sel Gris
Grey salt is a "moist" unrefined sea salt, usually found in the Brittany region of France's Atlantic coast. Its natural light grey color comes from the minerals absorbed from the clay lining the salt ponds. The salt is collected by hand using traditional Celtic methods and wooden tools. Grey salt has gained great fame in the mainstream culinary world in the last few years, and is considered by many to be the best quality salt available. It is available in coarse grain – which is the perfect finishing or pinching size, stone ground fine – ideally used at the table instead of processed salts, and extra fine (Velvet) grain – perfect for sprinkling over nuts or popcorn.
Grinder salts are typically large, dry crystals suitable for a salt mill or grinder. The large salt crystals are easy to grind in the mills, and the lower moisture content allows the salt to flow through with little hassle. Used for flavoring foods at the table when the host determines that a finer, higher grade finishing salt is not required. Also appropriate for use during cooking for freshly ground salt flavor. Note: Always use a salt mill with a ceramic or plastic grinding mechanism. Metal, including stainless steel, such as is found in pepper mills, will corrode and/or rust after prolonged contact with salt.
Other Names: Alaea, Alae, Hawaiian Red Salt, Hiwa Kai, Black Hawaiian Salt
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 is what gives the salt its distinctive red color. The clay imparts a subtle flavor that is said to be mellower and more earthy than regular sea salt. It is the traditional and authentic seasoning for native Hawaiian dishes such as Kalua pig, poke and Hawaiian jerky. It is also delicious on prime rib and pork loin. Alaea Red Hawaiian Sea Salt is available in fine and coarse grain.
Black Hawaiian sea salt, or Hiwa Kai, has a stunning black color. Activated charcoal is added to the salt for its stunning visual presentation, and flavor enhancing properties. Charcoal has also become popular for use in detox diets. The activated charcoal in Hiwa Kai Black Hawaiian Sea Salt adds a pop of color and tasty flavor to your dishes. Available in coarse grain—great for tableside presentation and grinders.
Other Names: Sicilian Sea Salt, Sale Marino
Italian sea salt is produced from the low waters of the Mediterranean Sea along the coast of Sicily. It is a natural salt rich in minerals, such as iodine, fluorine, magnesium and potassium, with a slightly lower percentage of sodium chloride than regular table salt. The salt pans are filled with the seawater in the spring and left to evaporate, relying on the heat of the Sicilian sun and strong African winds. Harvesting takes place once the water has evaporated and the salt is crushed and ground without any further refining. These salts have a delicate taste and plenty of flavor, without being too strong or salty. Italian sea salts are wonderful on salads or used to finish roasts and sauces. Great as a garnish on bruschetta. Available in coarse and fine grain.
Other Names: Black Salt, Sanchal
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 in egg-y flavor to dishes like tofu scrambles. Kala Namak is used in authentic Indian cooking, and popular in mango smoothies. Available in very fine or coarse grain.
Kosher salt is a specific shaped flake salt that is so named for its use in the preparation of meat according to the requirements of Jewish dietary guidelines. It contains fewer additives, and has a cleaner and more even taste than ordinary table salt. The flakes dissolve easily, and have a less pungent flavor than processed table salt. Due to the shape of the granules, there is simply less salt in a pinch of kosher salt than in a pinch of table salt. It is important to note that all Kosher salt is not necessarily sea salt.
As of yet, in the United States, the USDA does not recognize salt as an item that can be certified as organic as it contains no carbon compounds. Although salt is not certified organic in the U.S. by the same standards as botanicals, agriculture or livestock, there are at least three organizations that have set up rigorous guidelines for the production of salt in their respective countries. These standards include ensuring the purity of the water, cleanliness of the salt beds and strict procedures on how the salt is harvested and packaged.
Other Names: Sal Del Mar, Sel De Mer, Sale Marino
Sea salt is a broad term that generally refers to unrefined salt derived directly from a living ocean or sea. It is harvested through channeling ocean water into large clay trays and allowing the sun and wind to evaporate it naturally. Manufacturers of sea salt typically do not refine sea salt as much as other kinds of processed salt, so it still contains natural traces of other minerals, including iron, magnesium, calcium, potassium, manganese, zinc and iodine. It has a bright, pure, and clean flavor lent to it by these other trace minerals. Some of the most common sources for sea salt include the Mediterranean Sea, the North Sea, and the Atlantic Ocean (particularly in France, on the coast of Brittany). Sea salt is thought to be healthier and more flavorful than traditional table salt. Available in coarse, fine and extra fine grain size, and many sizes in between!
Smoked sea salts are a relatively new and exciting gourmet salt in the U.S.! When you are considering a smoked sea salt, make sure that it is a naturally smoked salt, and hasn't just had liquid smoke flavoring added—this can create a bitter taste. The salts that are smoked naturally in cold smokers are slow-smoked over real wood fires to infuse the salt crystals with 100% natural smoke flavor. Smoked sea salts add a unique flavor to a wide range of dishes including roasts, chicken, salads and sandwiches. These salts are delicious to use when grilling or oven roasting, especially when cooking salmon. Also adds an authentic smokehouse flavor to soups, salads, pasta and sandwiches. Available in fine, coarse and flake grain sizes.
Table salt is the most common kind of salt found in the average kitchen. It usually comes from salt mines and, once mined, it is refined and most minerals are removed until it is pure sodium chloride. Many feel that this process has the unintended side-effect of adding a more bland and bitter flavor to the salt than its unprocessed counterparts. Most table salt is also available in either plain or iodized forms, where the salt is artificially spray coated with iodine. American salt manufacturers began iodizing salt in the 1920's during The Great Depression, in cooperation with the government, after people in some parts of the country were found to be suffering from goiter, an enlargement of the thyroid gland caused by an easily-preventable iodine deficiency. Today we know that most people require less than 225 micrograms of iodine daily. Seafood and many dark greens, as well as sea salt, contain iodine naturally, and the supplement is unnecessary if there are sufficient quantities of either in one's diet. Natural sea salt is a healthy replacement for ordinary table salt.