Can anyone tell me the difference between sea salt, kosher salt, and regular salt?
Table salt is a fine-grained salt that we get from salt mines. It usually contains an anti-caking agent, such as calcium silicate, to keep it free-flowing. In the 1920s, iodine was added to table salt to prevent goiter, which was common in many areas of North America where iodine was very low in the local food supply. Today, iodine deficiency is rare but table salt is still iodized. Table salt is 99% sodium chloride. Sea salt is made by the evaporation of seawater. Sometimes it’s named after the sea it comes from. Gourmet cooks can often tell the difference between varieties of sea salts because of their distinctive qualities, which can give subtle differences to foods’ flavour and finish. Unrefined sea salt contains 95-98% sodium chloride and 2-5% trace minerals. Kosher salt is basically table salt but contains no additives and has a coarse grain. It is used to prepare meat according to Jewish dietary regulations. Which is the better choice? Ordinary table salt has been stripped of it
