Apr 16 2024 5
All salts - at least those in your kitchen - are almost entirely made up of sodium and chloride. Different kinds of salt basically vary along that small part of salt that isn’t salt, because what it is instead can have an impact on a salt. On its texture: like the relatively high moisture content of this French salt makes it kind of clumpy. On its flavor: the fluorine, magnesium, and potassium in Italian sea salt give it a fresh, briny taste, whereas the iodine in iodized salt can give it a metallic tang. And on its color; iron oxide - basically, rust - is what makes Hawaiian red salt red and Himalayan pink salt pink.
