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Rock Salt – This is What You Need to Know About the Mineral

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There are many different types of salt on the market, including rock salt. You can read here where this type of salt comes from and whether it differs from other salts.

Rock salts are ultimately just salt

There are basically two types of salt: rock salt and sea salt.

  • As the name suggests, sea salt is salt extracted from the sea.
  • Rock salt, on the other hand, is mined in salt mines or extracted as evaporated salt. Ultimately, however, the salt domes under the ground are nothing more than sea salt – because all salt on earth comes from the sea.
  • Rock salt was dissolved from seawater by natural processes in earlier ages. For this reason, some manufacturers also call this mineral primeval sea salt.
  • Rock salt is extracted in large chunks from the mines and then crushed. Alternatively, it can be obtained as vacuum salt. Here, too, nature helps.
  • If underground springs flow past the salt domes, the water is enriched with the mineral. This spring water is then pumped to the surface and boiled – what remains is salt.
  • Different types of salt are available on the market, to which certain properties are attributed, such as Himalayan salt.
  • However, salt is salt, regardless of where it is mined. It must always contain at least 97 percent sodium chloride.
  • The Himalayan salt has its special pink color due to the iron it contains. It also clumps more easily than regular table salt.
  • This is because no anti-caking agent was added to the Himalayan salt. This is a harmless separating agent, such as calcium carbonate, which prevents the mineral from clumping.
  • This is because no anti-caking agent was added to the Himalayan salt. This is a harmless separating agent, such as calcium carbonate, which prevents the mineral from clumping.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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