Havsalt

Havsalt is sea salt produced by evaporating seawater in shallow ponds or basins. The process relies on solar evaporation and wind to concentrate the brine until salt crystals form, after which they are harvested, washed, and dried. Some producers refine havsalt to remove minerals, while others market it in a more natural form that retains trace minerals and a variegated crystal structure.

The primary component of havsalt is sodium chloride (NaCl). Depending on the source and processing, it may contain small amounts of minerals such as magnesium, calcium, potassium, and sulfates, which can influence flavor, color, and texture. The mineral profile varies with the mineral content of the original seawater and the filtration or drying methods used.

Forms of havsalt range from fine grained to coarse crystals and flakes. Premium varieties may resemble fleur de sel in texture and appearance, formed as a delicate top layer during evaporation. It is commonly used as a finishing salt to impart subtle mineral notes and crunch to dishes, as well as for general seasoning and food preservation.

Regional production occurs along coastlines worldwide, with traditional methods often associated with artisanal producers who emphasize sustainable harvesting and minimal processing. Labeling may indicate iodine content, which some salts include either naturally or by addition, and nutritional information reflecting sodium content per serving.

Health and safety considerations are similar to other salts: havsalt is high in sodium, and excessive intake can affect blood pressure and cardiovascular health. It should be used in moderation, and individuals with dietary sodium restrictions should monitor consumption.