Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

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One of the most traditional of food flavourings, salt is the mineral sodium chloride which is extracted either from the sea or from underground deposits. There are many different types: table salt (commercial with added ingredients to stop hardening); sea salt (crystals obtained by evaporating sea water); rock salt (obtained from underground deposits, and less refined than table salt). Flavoured salts such as iodized salt (with added iodine), garlic, onion and celery salts are also available. In recent years, the list has been added to by low-sodium salt, which is believed by some to be more beneficial to health.