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Some salt has tiny amounts of other minerals in it, but any variation in flavor is more likely to be due to grain size/structure. Many salt products also have a
by 0xcde4c3db 9y ago
Some salt has tiny amounts of other minerals in it, but any variation in flavor is more likely to be due to grain size/structure. Many salt products also have an anti-caking agent such as silica added, which some "natural" types are accordingly worried about.
- 52-6F-62 9y ago>Many salt products also have an anti-caking agent such as silica added, which some "natural" types are accordingly worried about. Fun fact: this is why you'll see rice in some salt shakers at diners and restaurants—it keeps the salt from caking. Though it's possible that it doesn't happen much anymore with whatever some producers might be adding to maintain the same effect.
- emmelaich 9y agoThis used to be standard; everyone I knew put rice in their salt shakers. It was essential during the more humid months. Possibly the only good reason to use "sea salt" is that the crystals are bigger and less prone to caking.
- bobthechef 9y agoNot silica, but sodium aluminosilicate[0]. [0] https://en.wikipedia.org/wiki/Sodium_aluminosilicate https://en.wikipedia.org/wiki/Sodium_aluminosilicate