Since all the sewage and chemicals flushed down the toilet in almost any country eventually end up in rivers which invariably end up in the ocean, then all that "stuff" is in the sea water. Probably has dirt and insoluble elements too.īut for instance, aluminum chloride is a "salt" and is ionic, so it dissolves in water. Sea water cannot help but have all types of ionic salts in it. They did this by continually evaporating sea water. Having watched Ganhdi, the Indian's of India showed civil disobedience to the British by making their own salt. I don't use sea salt because most are ridiculously overpriced but if i get it free. Luc H) *Iodine is found naturally in similar amounts (if not more) in sea salt.*ĭepending on the usage, I use regular salt in liquids (soup sauces) and kosher salt for rubs and the like. (Edit note this statement is not true see later post. Iodine is added to mined salt because it lacks in this essential micro-nutrient to prevent a debilitating thyroid disease. Because of its shape, it weighs little for its volume. The shape of the crystals are different (very feathery) then the regular sea salt and it's meltability is interesting but in equal amounts in water it will taste identical. kosher salt.Ĭubic salt dissolves quickly on the tongue so the taste is intense (almost metallic) yet kosher salt dissolve slower because the crystal is jagged.įleur de sel (means salt bloom in French) is the first salt crystals that appear above the water when it evaporates. Regular salt (from mines), is cubic and packs tightly together so 1 tsp of this salt weighs more then. Salt is a crystal and the shape affects it's dissolving speed. That said, using salt topically is different. All salts are 99%+ Sodium Chloride (NaCl) on a dry basis. According to America's Test Kitchen (on PBS) and the book: What Einstein Told His Cook by Robert L Wolke, there is no difference in taste when a specific weight of salt is diluted in water in blind taste test.
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