Food Salt Frequently Asked Questions

Sea Salt water is captured in shallow ponds and allowed to evaporate by means of the sun and wind. During the process, a salt bed forms on the bottom of the pond. The salt is harvested, washed, screened and packaged. The typical sea salt“crop” takes from one to five years to produce.

Kosher salt (or more correctly, koshering salt), is one of the most prized varieties of edible salt in commercial kitchens today. Typically, kosher salt has a much larger grain size than regular table salt, and it contains no additives. Diamond Crystal® kosher is distinct from other kosher salts because of its extraordinary texture that easily crumbles between fingertips, its smooth blendability and its exceptional adherence.

Many chefs enjoy using kosher salt because it tends to have a clean, natural flavor and sprinkles more evenly than other salts.

Salt lowers the freezing point of water making it possible to achieve below freezing temperature when applied to ice. Any type of salt, including table salt may be used for this purpose. Since the salt will eventually melt the ice, coarse salt would be preferred because it dissolves more slowly. Rock or solar water softening salt tends to be coarse and will work well for this purpose. Pellets and Sun Gems® crystals are too coarse and should not be used.

Our salt only contains iodine if it states so on the packaging. If the salt is not labeled as iodized, it does not contain any.

Some of our products contain additives (primarily to keep it from getting hard or to iodize it) and others do not. Please refer to the product packaging or request a technical data sheet.