Sea salt is sodium chloride harvested directly from ocean water through evaporation. Unlike refined table salt, which is mined from underground deposits and heavily processed, sea salt retains trace minerals from the seawater it came from, including small amounts of magnesium, calcium, and potassium. These trace elements can give sea salt a slightly different flavour and colour depending on where it was produced.
Salt has been one of the most important commodities in human history, essential for food preservation long before refrigeration existed. Sea salt production is practised in coastal regions around the world, from the Camargue in France to the salt pans of Western Australia. Flake, coarse, and fine varieties are all common, with texture and crystal size varying by production method.
How it's produced
Sea salt is made by channelling seawater into shallow ponds or pans and allowing the sun and wind to evaporate the water over weeks or months. As the water concentrates, salt crystals form and are raked or scraped from the surface or floor of the pans. This is one of the oldest food production methods still in widespread use.
Some producers use heated vacuum evaporation for faster, more controlled production. The resulting salt may be washed, dried, and graded by crystal size. In Australia, large-scale solar salt operations exist in Western Australia and South Australia, where arid coastal conditions are ideal for evaporation.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for salt & minerals, not measured for this item yet. Sources & methods →
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