Edible salt is an essential part of daily nutrition and cooking. Beyond enhancing flavor, it helps maintain the body’s electrolyte balance, supports preservation of food, and provides vital minerals. From refined table salt to natural varieties like pink or blue salt, each type carries unique qualities that connect taste with health.

Edible salt comes in different types and colors. The most common include:

• White Sea Salt
• Mineral White Salt
• Pink/Orange salt
• Blue salt (rare, mineral-rich)

White salt, also known as refined or table salt, is the most common type of edible salt. It is highly processed to remove impurities and often enriched with iodine.

Uses:

• Everyday cooking and seasoning
• Food preservation (pickling, curing)
• Baking, where precise salt content is required

Blue salt is a rare mineral-rich salt, naturally tinted with trace minerals that give it a bluish hue.

Uses:

• Gourmet dishes and fine dining
• Adding unique flavor and visual appeal to meals
• Mineral supplementation in small amounts

Orange salt is a naturally colored salt that contains trace minerals giving it a distinct orange tint.

Uses:

• As a decorative finishing salt
• Enhancing flavor of grilled meats and vegetables
• Used in specialty gourmet cooking

Edible salt is mainly obtained from two sources:

• Mineral salt: extracted from underground rock salt deposits.
• Sea salt: obtained by evaporating seawater or salt lakes.

- Refined table salt should have a sodium chloride (NaCl) content of at least 99/2%.
- Moisture content should be less than 0.3% to prevent caking.
- Minerals and other impurities must be within safe and regulated limits.

• Refined salt: Highly processed, white, minimal impurities, often iodized.
• Unrefined salt: Less processed, may retain natural minerals, color varies (pink, grey, black).
• Refined salt dissolves quickly and is commonly used in everyday cooking.
• Unrefined salt may have stronger flavor and mineral content but may require rinsing or grinding.