Seasalt

Seasalt, more commonly written as sea salt, is salt produced by evaporating seawater to leave behind crystallized sodium chloride along with trace minerals. In most cases it is composed mainly of sodium chloride, but it can contain minerals such as magnesium, calcium, and potassium, which can influence color, taste, and texture. The mineral content and processing determine the final product, ranging from fine grains to large crystals.

Production occurs in coastal salt pans or crystallizer ponds. Seawater is directed into shallow ponds where sun and wind evaporate the water, causing salt to precipitate. The crystals are harvested, often rinsed and dried, and then might be milled to a chosen grain size. Some varieties are minimally processed to preserve minerals and natural moisture; others are ground to uniform granules or produced as delicate flakes.

Common varieties include fine sea salt, coarse sea salt, and flaky salts such as fleur de sel, often used as a finishing salt. Sea salt generally provides a distinct aroma and mineral note compared with refined table salt. In cooking, it is used for seasoning during or after cooking, with finishing salts valued for texture.

Health and safety: sea salt contains roughly the same sodium content as table salt and should be used in moderation. Some sea salts are iodized to supply iodine, a nutrient that may be deficient in certain diets. Quality and environmental impact vary by source, as some operations emphasize sustainable harvesting and low-brine discharge.

See also: table salt, iodized salt, finishing salt.