table salt v. sea salt v. kosher salt
Tuesday, February 16, 2010 Most types of edible salt are at least 97% sodium chloride. Any differences between varieties can be ascribed to provenance, grain size and shape, and mineral content.
Table salt is mined from underground salt deposits and refined, leaving nearly pure sodium chloride. Calcium silicate may be added as an anti-caking agent, and the iodine compounds in iodized salt prevent goiter. Table salt is finely ground. Some chefs prefer coarse-grained sea or kosher salts which are easier to measure with the fingers.
Sea salt is what remains when sea water is evaporated. Sea salt undergoes very little processing, so it contains trace minerals that lend it a distinctive flavor and color. It’s usually more expensive than other salts.
Kosher salt is flakier and less dense than table salt, and has fewer additives. It can come from seawater or underground. Although most salt is kosher, kosher salt is so named because it is used to extract blood from meat in the koshering process.