Ingredients


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    Sea salt

    Sea salt, salt obtained by the evaporation of seawater, is used in cooking and cosmetics. Historically called bay salt or solar salt, its mineral content gives it a taste which differs from that of table salt, which is pure sodium chloride, usually refined from mined rock salt (halite) or from sea salt. Generally more expensive than table salt, it is commonly used in gourmet cooking and specialty potato chips, particularly the kettle cooked variety. Gourmets often believe sea salt to have a better taste and texture than ordinary table salt,although one cannot always taste the difference when it is dissolved. In applications where sea salt's coarser texture is retained, it can provide a different mouth feel and changes in flavor due to its different rate of dissolution. The mineral content also affects the taste. It may be difficult to distinguish sea salt from other untreated salts, such as pink Himalayan salt, or grey rock salt. Sea salt is less purified than high mineral content pink salt. The health consequences of ingesting sea salt or regular table salt are the same. In traditional Korean cuisine, so-called "bamboo salt" is prepared by roasting salt at temperatures between 800 and 2000 °C in a bamboo container plugged with mud at both ends. This product absorbs minerals from the bamboo and the mud, and has been shown to increase the anticlastogenic and antimutagenic properties of the fermented soybean paste known in Korea as doenjang. Iodine, an element essential for human health,is generally present in negligible amounts in sea salt.However, rock salt, which naturally lacks iodine compounds compared to sea salt, is iodized industrially for use in treatments to prevent goitre and other iodine deficiency syndromes. The concentration of iodine in sea salt varies according to its provenance.