All about salt: kosher, sea and Maldon

About to bake a paleo banana bread and needed to check up on salt. Like this.

Food Science Institute

sea salt Sea salt

Salt comes in a bewildering number of packages: table, kosher, Maldon, sea and even popcorn. What’s the difference and does it matter? And why use kosher salt?  In this article we’ll tell you how these salts are different and how you might use them.

Well, first of all, they are all basically sodium chloride (NaCl) and crystallized in various ways with various numbers of impurities. Salt naturally crystallizes in little cubes, but if you fool around as it is crystallizing you can get slightly differently shaped crystals.

Table salt products usually have anti-caking additives so they will flow smoothly. Morton’s and Diamond both add silicon dioxide (sand), tricalcium phosphate, sodium bicarbonate, dextrose (glucose) and for iodized salt, potassium iodide.

Kosher salt is a larger crystal salt, and while it usually is actually kosher, it is really a salt used in the koshering process, to draw blood from the…

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