Different Types of Sea Salt
Salt is used for food preparation in many different cultures. Salt has many important uses both for its culinary and health properties. It is a key ingredient in preparing a variety of soups, stews, and sauces. In addition to having many traditional uses, it is an important environmental factor in global warming, being one of the six major contributors to the earth’s atmosphere.
The most commonly consumed type of salt is table salt, which is generally obtained by boiling sea water and adding the minerals and nutrients back into the sea water. As more of the world’s freshwater gets polluted with industrial chemicals and sewage, sea salt has become more important. Sea salt is also mined from the sea floor, and while much of the sea salt sold today is made from reclaimed sea water, some comes from the Dead Sea. All types of salt are made from the mineral and salt content of seawater.
Black sea salt is the saltiest type and has the highest concentration of dissolved solids in seawater (the concentration of salt and minerals exceeds that of fresh water by a factor of 101). This salt has a grayish-black colour when it is fresh and before it has been harvested. After it has been harvested, black sea salt tends to become grey or faded. Many companies harvesting this type of salt to use high pressure steam methods to dry it, so it will keep its original colour. Most kosher salt varieties do not have this characteristic.
Salt is typically harvested from either the coasts or from open vantages. Open vantages refer to vantages where the waters from which the salt is harvested open up and become accessible. Most kosher salt manufacturers will grow their own salt on location, rather than harvesting it from open vantages. The reason for this is that the concentration of trace minerals from natural sources is generally lower than that which is extracted during harvesting.
Rock salt is a type of salt that is typically harvested in different parts of the world. It may be mined in Russia, Turkey, Egypt, or even Greece. Rock salt has a very high concentration of potassium and magnesium in comparison with the other types of sea salts. To extract the minerals from the rock salt, a solution of acid mixed with ammonia is used. Afterward, the mixture is pumped into rock salt pans and allowed to soak.
As the minerals are soaked in the rock salt, the process of evaporation begins. During this process, the minerals in the sea salt are separated out. Some minerals will evaporate while others will remain. Some of the minerals like sodium and chloride will separate from the rest of the minerals. The minerals left in the sea salt will then be distilled and the minerals which are lighter will be washed out, while the minerals which are heavier will be taken away by the process of evaporation.
When the minerals are removed, the water is sent to a racking warehouse. The water is filtered, then dried over a filtering machine, and then back to the Dead Sea. In order for kosher to be kosher, the Dead Sea salt must meet strict requirements. Many kosher consumers will only purchase Dead Sea salt products.
Fleur De Lys is a type of sea salt that is harvested from the Dead Sea. It is the most common type of fleur de lis used for cooking purposes. It is made with the most minerals available. Unlike the sea salt, which is harvested from open vantages, the Dead Sea salt is only harvested in one place. Therefore, fleur de lis is only harvested from waters that are open to the sea, such as oceans and rivers. It is not harvested on dry land.
