havssalt

Havssalt, or sea salt, is a salt produced by evaporating seawater. The term is commonly used in Swedish, Norwegian, and Danish to refer to natural or industrial sea salt used for seasoning and cooking. Sea salt is produced in coastal regions around the world and can vary in texture, color, and mineral content depending on harvesting methods and source water.

Most havssalt is created through solar evaporation in shallow ponds. Seawater is allowed to evaporate in sun and wind, leaving salt crystals that are collected and sometimes minimally refined to remove impurities. Some producers use mechanical evaporation or brine boiling, which speeds production and yields finer or more uniform crystals. Unrefined sea salt may retain trace minerals such as magnesium, calcium, and potassium, which can influence color and flavor. Refined sea salt is often white and finely ground.

Varieties include fine and coarse salts, flaky salts, and specialty forms such as fleur de sel. The mineral mix in sea salts can impart subtle flavors and colors, with some sources producing gray, yellowish, or pink hues depending on local minerals and microalgae.

Uses and regulation: Havssalt is widely used for seasoning, finishing dishes, and food processing. Iodization is common in some markets, while other sea salts are sold without added iodine. Nutritional differences between sea salt and regular table salt are minor, as both are primarily sodium chloride; overall salt intake should be moderated.

Environmental considerations: Salt production can impact coastal habitats and brine disposal may affect ecosystems. Sustainable harvesting and transparent origin labeling are increasingly emphasized by producers.