Sea salt

Commercially available sea salts on the market today vary widely in their chemical composition.

These are mostly calcium, potassium, and magnesium salts of chloride and sulfate with substantially lesser amounts of many trace elements found in natural seawater.

[3] Sea salt is mentioned in the Vinaya Pitaka, a Buddhist scripture compiled in the mid-5th century BC.

Modern sea salt production is almost entirely found in Mediterranean and other warm, dry climates.

[5] Such places are today called salt works, instead of the older English word saltern.

[11] In applications that retain sea salt's coarser texture, it can provide a different mouthfeel, and may change flavor due to its different rate of dissolution.

The colors and variety of flavors are due to local clays and algae found in the waters the salt is harvested from.

[15] Iodine, an element essential for human health,[17] is present only in small amounts in sea salt.

This product absorbs minerals from the bamboo and the mud, and is claimed to increase the anticlastogenic and antimutagenic properties of the fermented soybean paste known in Korea as doenjang.