Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about 35 grams (1.2 oz) of solids per liter of sea water, a salinity of 3.5%.
Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and salting is an important method of food preservation.
Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, the Greeks, the Romans, the Byzantines, the Hittites, Egyptians, and the Indians. Salt became an important article of trade and was transported by boat across the Mediterranean Sea, along specially built salt roads, and across the Sahara on camel caravans. The scarcity and universal need for salt have led nations to go to war over it and use it to raise tax revenues. Salt is used in religious ceremonies and has other cultural and traditional significance.
Salt is processed from salt mines, and by the evaporation of seawater (sea salt) and mineral-rich spring water in shallow pools. Its major industrial products are caustic soda and chlorine; salt is used in many industrial processes including the manufacture of polyvinyl chloride, plastics, paper pulp and many other products. Of the annual global production of around two hundred million tonnes of salt, about 6% is used for human consumption. Other uses include water conditioning processes, de-icing highways, and agricultural use. Edible salt is sold in forms such as sea salt and table salt which usually contains an anti-caking agent and may be iodised to prevent iodine deficiency. As well as its use in cooking and at the table, salt is present in many processed foods.
Sodium is an essential nutrient for human health via its role as an electrolyte and osmotic solute. Excessive salt consumption may increase the risk of cardiovascular diseases, such as hypertension, in children and adults. Such health effects of salt have long been studied. Accordingly, numerous world health associations and experts in developed countries recommend reducing consumption of popular salty foods. The World Health Organization recommends that adults consume less than 2,000 mg of sodium, equivalent to 5 grams of salt per day.

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  1. kaneohegirlinaz

    Recipe Roasted Baby Potatoes

    Roasted Baby Potatoes Ingredients: 1 lb. Baby Potatoes, scrubbed clean & dried (any Potato will do) 1-2 Tbsp. Olive Oil (or the oil of your choice) 1 tsp. Garlic Powder Salt & Pepper to taste Method: Preheat the oven to 425°F/219°C Line a rimmed baking sheet with tin foil Cut the Potatoes...
  2. B

    Flour, water & salt: noodles?

    I live in an area that is not rich in ethnic foods. great foods, but if I want Asian, I load up the car and head to Oakland, CA. last time in Oakland, I had some handcut noodles. they were delicious, and the texture was sublime. naturally, I came home and googled it. I watched a few...
  3. V

    Salt, Fat, Acid, Heat by Samrin Nosrat

    I got this book for Christmas (amazing how Santa knew exactly what I wanted!): For someone trying to constantly improve as a cook I find it pretty interesting so far, as the author dives into how to work with these four key factors. I'm about a third of the way through it so far. Anyone...
  4. Sea Salt

    Sea Salt

    Sea Salt
  5. flyinglentris

    Sea Salt vs. Himalayan Pink Salt

    OK, I don't normally use salt and don't currently have any, but sea salt keeps turning up as something to add to stuff and I've decided to get some. Afteall, it's no biggee at $1.98 USD for 20 Oz. from Morton Salt. But hey, what the heck is Himalayan pink salt and how does it compare?
  6. mjd

    Salt Adjustment? Yes or No

    I want to make some cornbread and my recipe calls for 1 tsp (2.6 g) of salt. Do I adjust the salt if I divide the recipe into 1/4ths (quarters)? Also, should I use 1 egg (full recipe) or divide it as well?
  7. SatNavSaysStraightOn

    Freedom Salt and Sweet Popcorn

    You'd have thought it would be safe really wouldn't you? Marked 'Freedom Foods'. Well it seems that it's only for gluten free. If you're anything else, dairy free or vegan, you're in for a surprise. It's neither dairy free or vegan! I've been allergic to dairy (anaphylaxis) for over a...
  8. CraigC

    Ghost Pepper Sea Salt

    Karen ordered some Aji Panca dried chilis and a small sample packet of this salt came with the order. I haven't tried it yet and was wondering if anyone has had any experience with it? Ghost peppers are also known as Bhut Jolokia.
  9. Morning Glory

    Salt Baking

    Have you tried salt baking? The benefits of salt baking are said to be: seasoning, tenderising, and 'even cooking'. It works equally well for vegetables and meat and is a good technique for cooking whole root vegetables. Its also very good with fish. I haven't cooked this way before but I'm...
  10. Morning Glory

    The Salt Myth

    There has been some recent discussion on the forum about salt in the diet so I dug out this reference to an interesting article. This is not a sensationalist journalist's article so I think its worth some serious consideration...
  11. Yorky

    All Purpose Seasoning.

    I was given this yesterday and haven't a clue what to do with it. I've looked on their website but all it appears to have is the ingredients and nutrition information. Does anyone use this or another brand of similar seasoning (I believe "MasterFoods" is Australian)?
  12. Yorky

    Boiling Potatoes - adding salt

    When boiling potatoes or even parboiling them, I always add salt to the water. I've never really known why so I looked it up. There appears to be a number of reasons held by differing people, e.g. the salt increase the boiling point of the water, it reduces "'stickyness", it enhances the...
  13. Yorky

    Recipe Salt and Pepper Prawns

    Ingredients. tablespoons flour 2 teaspoons coarsely ground black pepper 2 teaspoons sea salt 500 g prawns, shelled and deveined 2 tablespoons olive oil Method. Mix the flour, pepper and salt in a bowl. Add the prawns and toss well to ensure they are coated. Heat the oil in a frying pan or...
  14. F

    Recipe Mantecato Alla Veneziana: Salt Cod / Fresh Codfish Dip ..

    This authentic historical spread or mousse or dip was originally prepared for The Lent Season in Venice, the day after The 1st Evening of The Carnival back in 1432, by Captain Querin, who returned from The Fjords with salt cod, where he learnt how to salt the large catch and keep it preserved...
  15. CraigC

    Salt and Pepper

    I thought about making this a poll, but sometimes folks just mark a poll choice and not respond with an answer. When you make a multi-ingredient dish, do you find it necessary to add salt and/or pepper at the table? I rarely if ever find myself adding either at the table. I did when I was...
  16. Morning Glory

    Types of salt

    This came up on another thread: @The Late Night Gourmet asked: what is the difference between Kosher salt and sea salt? In the UK we don't get Kosher salt - well I suppose you can get it but its certainly not the norm on supermarket shelves. I notice that lots of American recipes I read specify...
  17. Pat

    Sea Salt

    I have recently discovered sea salt. I can not eat a lot of salt in my diet so I have avoided salt. We picked up a combo of sea salt and garlic and I am in love. It makes the food taste so much better. Any one here use sea salt?
  18. Bakemehappy

    A Question about Salt and Sweating

    Any idea why we have to sweat some vegetables like onions and carrots? is it necessary or can we skip that process? I just follow procedures on the cookbook but did not find the reason for sweating and the use of salt for that matter. Some salt their fish before cooking I wonder if that has...
  19. Athenagdlyt

    Sea Salt vs Rock Salt vs Iodized Salt

    When the recipe calls for salt, I use whatever is available in the kitchen. Usually we have sea salt. I'm curious as to what type of salt you mainly use for cooking. Is there any noticeable difference between sea salt, rock salt, and iodized granulated salt in terms of flavor quality?
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