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All salt, whether it is kosher salt or sea salt, is a chemical compound made of two sodium ions bound together. Because of this two-sodium-ion pair, salt is a salt with various chemical properties that changes its basic properties when it comes in contact with different things. When the salt comes into contact with water, for instance, some salt varieties lighten, some make the salt darker, some salt vibrate, and still others combine with other elements to change the salt’s atomic structure.


Salt’s physical description includes: crystal salt, rock salt, evaporated salt, table salt, and sea salt. Because technically, there is no difference between sea salt and kosher salt. They are all sodium chloride derived from salt mines and then processed to eliminate impurities. Because kosher salt and sea salt differ in their source materials (salt mineral vein and air), they use different methods in the refinement process. For example, sea salt is derived from sea water and washed down, while kosher salt tends to come directly out of the mountain.

Most of the salt crystals used in cooking and baking processes are fine and do not affect the taste. But some salt crystals, due to their chemical composition, react with foods when they come into contact with them. A typical example of this is when salt and lemon juice are placed on a plate and combined – the resulting salt crystals can become wedged between the lemon’s juices. This does not happen with seawater, which is why most chefs use salt blocks.

To clarify further, sea salt and table salt are very similar in composition. Salt crystals come from sea water, while kosher salt and sea salt are from salt mines. Sea salt and table salt both come from sea salt mined from the sea floor, while kosher salt is obtained from salt mines that are located in the kosher region of Israel. If you are looking for a salt substitute in which the major component (sodium) is replaced by any number of other substances, then kosher salt would be your best bet. However, there are many who claim that sea salt and table salt are more beneficial than kosher salt.

Today, sea salt and kosher salt are available both in retail and online stores. So what should you do now? While sea salt and table salt both make good table salt, each has its own unique characteristics. When shopping for your kosher salt or sea salt, look for one with a high concentration of magnesium chloride, a high melting point, a low refractive index, and a high ionic content.

The main difference between the two is that sea salt deposits are relatively abundant compared to table salt. This makes sea salt more expensive than table salt. Table salt on the other hand is not as abundant, thus it costs less than sea salt. Moreover, it does not contain any trace minerals such as calcium silicate, magnesium chloride, iron, or zinc.

Sea salt is better for cooking, although it is not as good as table salt when it comes to adding flavor to food. Sea salts have a higher concentration of iodine and calcium silicate, which is essential in maintaining health. However, they have less magnesium chloride and its concentration is much lower than kosher salt. Moreover, these salts lack iron and other essential minerals. Moreover, they are not free of traces of lead. Therefore, using sea salts is not advisable if you want to stay healthy.

To counter the above-mentioned disadvantages, some experts suggest using Dead Sea salt to cook with or to absorb flavors from foods. However, you must keep in mind that this salt is very salty and that there are high levels of sodium in seawater. As such, you will definitely need to add salt to your meals every time you cook. Moreover, sea salt has to be processed differently than kosher salt because the salt traps carbon dioxide in seawater, which results in the production of a gas called CO2. Therefore, these salts must be kept out of the reach of children.