Sea salts and table salts have different origins.
Table salt and sea salt are more or less identical substances, though they are produced in different ways. Both are made up of sodium and chloride, chemicals that the body needs in moderate amounts (about 2 grams per day). Sea salts are produced by evaporation, while table salts are mined. Sea salts often retain color from their origins, while table salts are exclusively white. And table salts almost always contain added iodine. Add this to my Recipe Box.
Origins and Production
Table salts and sea salts have different origins. Table salts are mined underground from deposits; sea salts are obtained by evaporating seawater and collecting the remains. Both contain many impurities when initially harvested. Table salts are purified, removing other trace elements and leaving only the sodium chloride. Sea salts are not processed as much after evaporation and harvesting. In addition, sea salts come in a range of coarseness, while table salts are generally found in either fine or kosher (coarse) grades.
Contents
After purification, anti-clumping compounds are added to table salts to keep it free-flowing, as well as iodine. Sea salts do not commonly have iodine added. Trace elements such as magnesium and calcium that are stripped out of table salt in production remain in sea salt. In addition, other substances (such as clay) remain in sea salts, giving each particular variety its unique appearance.
Health
While there are small elements of minerals necessary for health that are found in sea salt and not in table salt, according to nutritionist Katherine Zeratsky of the Mayo Clinic, there are no significant health benefits for sea salt over table salt. On the other hand, iodine is an important component of the diet, and sea salt contains a very small amount if it. Iodine is a vital element not easily found in other sources in the diet, which is important in preventing thyroid disorders.
Taste
Taste is the primary advantage of sea salt over table salt. As there are more impurities, sea salts are more distinct and less inert than table salt, given the more complex nature of sea salts. The differences in flavor are best appreciated where the salt is not diluted, such as sprinkled lightly over fresh tomatoes with olive oil. Besides the additional compounds, the difference in texture between sea and table salts can influence the way the taste of the salt is perceived.
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