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History of salt
In his book Salt: A World History, Mark Kurlansky has introduced salt has its importance in the history of economic, commercial, political, scientific, religious, and culinary. By travelling around world, he had found that many places of world has their unique connection with salt: In Cheshire, England, there are salt towns; In Caribbean island, there are roads that made by salt; In China, salt war and salt tax has shown the significance of salt in people's life; And In Egypt, ancient Africa, salt was one of the very important ingredients to make mummy; In 12th century, salt merchant has built their salt evaporation pond method to produce salt in France; and in America, salt had supported the development of some races including Incans,Aztecs, Mayans.

By carbon dated the oldest town Solniysata near the city of Providia in Europe, Vasil Nikolov, a Bulgarian archaeologist and his team from Bulgaria's National Institute of Archaeology have mentioned that the production of sea salt could be trace back to 5400 B.C. Salt brought wealthy to these residences who lived in this place supported its functionality over 1000 years until the Greek civilizations begins. One evidence to support this statement is that over 3000 pieces golden objects were discovered around this area. Also, these ancient residences make salt from salt spring and use salt to trade for food and other life supply.

Salt was also been mythologized in different religions. For example, there are some content about the myth of salt in the Old Testament. It also appeared in the history of Jewish culture. Ancient Hebrews believed that salt was the symbol for the joy of join around table and having their food. In romans' tradition, a piece of salt was rubbed on the baby in his eighth day of birth to expel demons and evils. Moreover, offering bread and salt to visitors in ancient Rome was considered as hospitality. Also, dropping the salt on floor was considered as bad luck in several european countries such as Scotland. There are even a significant evidence to show people's belief in salt in da Vinci's The Last Super, Judas who had betrayed Jesus dropped saltcellar in front of him carelessly.

There are also many interesting facts about salt and vocabularies. For instance, the word "salary" comes from "salt" due to its high value and restriction in production which gave salt the role in trading and currency method in ancient period ;"salad" is also originated from "salt" because ancient Romans salted their green leafy vegetables. Other derived words such as "sauce", "sausage" has come from Latin word "sal" that all show some kind of relation with salt.

Chemical Composition
Although there are many different types of sea salt, sea salt mainly consists of sodium chloride (NaCl) and Magnesium sulfate (MgSO4).

Sea salt mainly consists of ions which are electrically neutral because of the equal proportion of cation and anion. The six major ions found in almost all of the sea water is sodium ion (Na+), chloride (Cl-), sulfate (SO42-), magnesium ion (Mg2+), calcium (Ca2+) and potassium ion (K+). These ions are conservative, which means that they maintain a constant ratio. Almost all sea salt consists of 55% of sodium ion, 31% of chloride, 8% of sulfate, 4% magnesium ion, 1% calcium, which is the same composition in all ocean water.

The sea salt found in the seawater comes from rocks (cations) eroded from water and dissolved carbon dioxide, and from the interior of the earth (anions). The sea water also contains small concentrations of iron, lead, gold, protactinium. Traces of these elements could be found with the sea salt.

Physical and Sensory Properties of Regional Salt
The physical and sensory taste of regional sea salt is determined by its salt origin, water source and manufacturing specifications. These specifications determine the chemical composition, grain size, crystal shape and colour.

According to a study conducted by the Department of Food Science, University of Guelph, it was concluded that using sea salt instead of Kosher salt is not a viable strategy for reducing sodium in a diet. Researchers specifically studied seven different sea salts and compared it with kosher salt: Fleur de Sel de Guarande, True Knoa, Maldon Sea Salt, Murray River, South African Pearls and Sel Gris. Their findings show that the salts did not have a large difference in taste intensity, while many of the sea salts did not contain less sodium compared to Kosher salt.

The study looked at their moisture level, quantity of insoluble compounds, particle size, shape, rate of dissolution in saliva and salt taste intensity. Examining the rate of dissolution, their results show that the rate of dissolution was significantly higher in Murray River than in Red Aelea, Fleur de Sel de Guarande, Maldon, South African Pearls and Sel Gris. The Kosher salt, which was their control, did not have significantly different dissolution rate compared to the other salts. In addition, the dissolution rate correlated highly with the salt crystal size. The rapid dissolution rate could be associated with the perceived salt taste intensity. The study was however somewhat inconclusive as the nature of the salt crystal dissolution and salt taste sensory are unknown. They theorized that the flow of saliva may determine the rate of dissolution and therefore affect our perceptions of salt taste intensity. Moreover the traces of other minerals such as calcium, potassium and sulfur in the salt also affect the taste and sensations of the sea salt.

Harvesting
Once sea salt has been retrieved from mines or oceans, there are three common methods used to harvest them: solar evaporation and vacuum drying.

Solar Evaporation
Commercial sea salt harvesting is a very extensive process which can take up    to almost 5 years. Many small ponds are created and filled with seawater (salinity=3%); all of these ponds are connected through channels. Through sun exposure and wind, the water begins to evaporate, leaving behind a salt water with 25% salinity. Once the sea salt has been crystallized, it is transported to a facility for washing. This method works best for locations with hot and dry climates so evaporation rates can be maximized. In North America, San Francisco is a very popular location for solar evaporation ponds since the weather there is very windy.



Solar Evaporation Ponds around San Francisco Bay  Vacuum Evaporation In vacuum drying, the solution of salt is washed with chemicals such as soda ash and caustic soda. This results in the aggregation of minerals and salt; the water is then evaporated leaving a sea salt mixture behind. This method of harvesting results in very high quality, fine sea salt.

New Methods of Manufacturing
Most sea salt washing facilities use a brine solution, which is essentially salt water, to rinse the crystallized sea salt. Brine solutions are ideal for this as they ensure the retention of salt.

Production of Iodized Sea Salt
Iodine is an essential nutrient for normal thyroid function, and not having enough iodine could cause endemic goitre. According to American Heart Association sea salt contains far less iodine than iodized table salt. In both kinds of salts, iodine is artificially added to the salt in for health reasons. Although iodine can be procured naturally from eating certain foods, adding iodine in sea salt helps meet our daily intake of iodine. According to the Salt Institute, iodine deficiency causes a preventable mental retardation. Salt producers have a significant role in combating this deficiency. Hain and Morton companies fortify their sea salt with iodine.

Production of Sea Salt
Although commercial sea salt mainly used the process of evaporating ocean water to make sea salt, traditional production of sea salt has been know to also include the use of marine algae, fish eggs and fermented fish blood and entrails to make sea salt. In addition, sea salt is also rooted in some indigenous cultures

Preserving Quality of Sea Salt
Although the sea salt itself does not expire; however ingredients used in the sea salt to enhance the taste could go bad. As a result, it is recommended that sea salt be stored in an airtight container in a cool dark place away from humidity.

Uses and Benefits of Sea Salt
Sea salt has been used throughout history as a preservative, in ceremonies, in a metaphorical sense, in trade, in natural medicine and in food. The natural minerals in sea salt have no equal in pills or other supplements due to their ability to absorb nutrients from their natural environment. This is due to sea salt being primarily naturally harvested and sun dried compared to rock salt companies who mine impure rock salts and dry them using kilns which can reach temperatures of 1200 degrees Fahrenheit. This method of dehydration changes the salts chemical structure which means a loss of trace minerals and electrolytes. Therefor many holistic doctors, nutritionists and people are using sea salt over regular table salt. Due to the growing trend towards natural salt, companies are increasing their production of the salt and is replacing regular table salt.

Different types of sea salt can be used for different purposes; whether that is due to taste, texture or visual presentation. While table salt has been treated to taste universally the same, sea salts can develop distinct tastes based on what environmental particles they absorb.

Mediterranean
This natural salt is normally created using the solar evaporation method and due to high evaporation rates Mediterranean salts are low in moisture. Its appearance is most similar to regular table salt as the purity of the salt water is reflected in the white grain. It is also a certified kosher salt. Due to its mild taste, Mediterranean sea salt can be used in or on many dishes and desserts.

Himalayan
Due to its distinct pink colour, Himalayan salt can be used as a decorative salt or as a replcement to table and iodized salt. The pink pigment in the salt is caused by the high levels of nutrients and minerals naturally found in the salts environment being absorbed into the grain. It naturally comes in coarse crystallized form and requires a grinder to make it fine enough to consume.

Hawaiian Red Alaea
This traditional salt is harvested on the Hawaiian Island of Molokai from tide pools. The salt water is transformed using low heat solar evaporation to maintain its electrolytes and trace minerals. It gains its distinct red pigment due to the runoff being contaminated with red volcano clay. While it was traditionally used for ceremonies it is now used as a finishing salt, preservative and on savoury dishes. It also has a larger grain which needs to be grinded down for diffused flavour.

Kala Namak (Black Sea Salt
This ethnic salt is primarily used in Indian cuisine. Despite its name, the salt is actually a light pink/purple/gray after being ground. It has a particularly strong odour and taste of sulfur and therefor is used to add taste to sweet or sour spicy dishes. However it is not normally used as a substitute to iodized or normal sea salts. This Black Salt is different than black lava salt or black truffle salt.

Homemade Sea Salt
If you are looking to make your own sea salt, all you need to do is go down to the nearest (and cleanest) source of sea water and collect some sea water. After that you can choose between solar dehydration, stove top dehydration, or oven dehydration.

Nutritive Benefits
After table salt has been treated to eliminate any impurities, it contains 2 or 3 elements. However natural salts contain around 82 elements (potassium, magnesium, calcium, sodium) which help enzymes in the immune system, adrenal and thyroid function. The sterilization process and heat treatment limit the amount of naturally derived beneficial nutrients that enter our system through salt.

Despite the lack of nutritive value the United States Food Chemical Codex Agency cannot compare their mineral-deficient salt to any domestic salts due to their lack of clean salt water and therefor favour iodized or regular salt.

While big agencies may favour regulated and extremely pure sodium chloride, natural salts stimulate the production of hydrochloric acid which aids in digestion so the body can fully utilize the nutrients from our food.

Health Benefits
As with other sources of minerals and nutrients, sea salt has been proven to have multiple health benefits despite iodized table salt carrying a negative connection to high blood pressure. The sodium, potassium and magnesium regulate fluid balance in the body which allows for better blood circulation; this can help relieve things such as cramps.

Due to its ability to remove acidity from the brain, natural salts have proven helpful with Alzheimers, as well as a large array of other emotional disorders such as anxiety and depression where it aids nerve conduction which preserves melatonin and serotonin levels.

In terms of skeletal benefits, sea salt can be used as a treatment alongside other medications to heal bone disorders. If there is a lack of minerals in your body, your bones can become weak and get damaged. Tests have shown that including sea salt into a daily diet can help cure conditions like osteoporosis. It has also been used to treat rheumatoid arthritis by bathing in salt water which has an anti-inflammatory properties.

Sea salt and water have been used for thousands of years as treatments/ medicine. Celtic sea salt, which is high in potassium, can treat hemorrhaging, severe burns, physical trauma, acute infection or shock. Sea salt can also treat internal imbalances by targeting your immune system. The provision of many minerals boosts the immune system therefor making your body more resistant to numerous autoimmune disorders like the cold, flu or fever.

Uses In Food
Sea salt often has a different mouth feel than standardized table salt. Due to its larger crystal form, it can be crunchy and release a stronger level of saltiness. This has led chefs to use it as a garnish or decoration compared to only a flavour enhancer.

Since sea salt undergoes minimal processing, health food companies and companies looking to attract the ‘healthier’ demographic can use it in their products and claim ‘all natural’ ingredients.

Traditionally sea salt has been used as a preservative for meats and vegetables. Different grain sizes allow for texture variations in meat during preparation and cooking while the saline level can determine the rate and length of preservation.

Other Uses
With the increase in sea salt production, people are finding more ways to incorporate it into daily life. This has led to a rise in skin and hair care products containing sea salt.

Certain sea salts contain magnesium which can prevent fluid retention keeping skin firm, while calcium can unclog pores and therefor reduce acne. Since the texture of sea salt is more abrasive than iodized salt, it can act as an exfoliator which removes dead skin cells from the body. If used in a sulfur bath or in a sea salt mud pack it can be used for balneotherapy, natural treatment of psoriasis.

In terms of hair care it can be used as a styling tool in replacement of hairspray, it can add volume if applied to the roots, it can lessen the look of oily hair and minimize the creation of dandruff.

Some argue that it promotes a better sleep cycle by preventing excess salivation therefor keeping your body hydrated overnight.

It can be used to treat asthma which has led to the creation of salt solution inhalers.

Difference between Sea Salt and Table Salt
Sea salt and table salt differ in their type of processing. Table salt is mined from underground salt deposits, and typically needs heavy processing in order to eliminate minerals. Sea salt on the other hand is produced as a result of evaporation of ocean water or water from saltwater lakes and normally requires less processing.

Regarding sodium concentration, The American Heart Association states that there is a slight difference between sea salt and table salt, both contain approximately 40% of sodium per weight. Nevertheless, some sea salts or kosher salts, may have bigger crystal sizes, therefore they may contain less sodium per volume.

The majority of table salt has added iodine, which is an essential nutrient in our diet because our body doesn’t produce it, and it is needed for the production of thyroid hormone (Mayo Clinic, 2013). Hypothyroidism, the enlargement of the thyroid gland, is a consequence of iodine deficiency. With the introduction of iodized salt as a treatment for iodine deficiency, “goiter belt” was eliminated in parts of North America. Furthermore, iodine deficiency remains a matter of public health globally, mainly because the low availability of iodine in the diet. The Recommended Daily Intake (RDA) of iodine is 150 µg per day for adult men and women, 220 µg per day for pregnant women, and 290 µg for women who are breastfeeding. One tablespoon of iodized table salt provides 400 µg of iodine.

Labelling requirements of Sea Salt
In Canada, the common name “sea salt” may be used to refer to processed salt that comes from an actual sea, and doesn’t have to meet the standard for salt (i.e. does not have to be ionized). When sea salt is used as sea salt for table or general house use, it must meet the prescribed standard for salt.