We’re often asked what the difference is between varieties of salt—here’s our simple primer:
ROCK SALT is extracted from the earth, boiled down, and crystallized.
SEA SALT comes, yes, from the sea, where wind and sun evaporate the water, leaving behind salt crystals.
TABLE SALT pours easily because it’s refined, with anti-caking agents added.
COARSE SALT has different grain shapes—cubes and flakes—which dissolve differently. (Flakes dissolve faster, giving food a brighter flavor.)
If you think sea salt is healthier, contains more minerals, or tastes saltier than rock salt, forget it. It’s just more expensive. The SAVEUR kitchen uses coarse kosher salt—it’s flaky, inexpensive, and has no additives.