All About Salt

There is much controversy about who, when, and where salt originated, but it is generally agreed that salt has been in use long before the beginning of recorded time. It has played an essential part in world history, interwoven into countless civilizations as a religious offering, currency, food preservative, and medicine, and used in many products and industries.

Salt was first documented in China around 2700 BC in the earliest treatises on pharmacology and appears in Egyptian artifacts around 1450 BC. The Morton Salt Company states that the first written reference to salt was in the Book of Job around 2250 BC, and there are 31 other references in the Bible. It is believed that the Phoenicians (300-1500 BC) were masters of salt extraction and trade, but it was the Romans (31-476 BC) who exploited salt processing and the subsequent trade on a worldwide network. 

As one of the earliest traded commodities, salt prompted the establishment of the first "salt routes," allowing merchants to transport and sell it in countries where it was not produced. In turn, this gave rise to new cities and the construction of roads. Such is the case with Salzburg, Austria, known as the "city of salt," and Salaria, "the road of salt," in Italy. 

The first documented salt production in the New World was by the Onondaga Indians in New York State around 1650, but it is believed that Native Americans had been producing salt for over 500 years. During this period, salt was produced by boiling brine from salt springs and then drying it in the sun. This method was used extensively during the era of the American Constitution and the Civil War. 

The American Revolution was controlled by the British, who granted the first patent for salt production to Samuel Winslow of the Massachusetts Bay Company, with the understanding that he would not supply salt to the American rebels. After the Revolution, the Land Act of 1795 included a provision to prevent monopolies like this.

By around 1800, drilling was seen as the most efficient method for salt extraction. Today, there are three main techniques: conventional shaft mining of solid rock salt, solution mining where water is pumped underground to dissolve salt and then extracted as brine for drying and crystallization, and harvesting salt from oceans and saline lakes through evaporation. The opening of the Erie Canal in 1825, often called "the ditch that salt built," addressed many transportation challenges of that era. During the Civil War, salt was crucial, notably when Union forces fought for 36 hours to seize Saltville, Virginia, home to a key salt processing plant vital for supporting the Confederate armies.

In 1807, Humphrey Davy separated salt into its chemical components, sodium and chloride (NaCl). At the time, this did not seem important, but his achievement has become the bedrock of many industries and products, including hydrochloric acid (used to make PVC), chlorinated hydrocarbons (used in dry cleaning), sodium carbonate (used in water softening), sodium sulfate (used in washing powders and baking soda), sodium phosphate (used by bakers to lighten and soften bread and cakes), and sodium hydroxide (used in the pulping of wood for paper).

In 1900, the Morton Salt Company was founded and became the most recognizable name in the American salt industry. Today, the U.S. and China dominate the world's salt production, together accounting for 40% of the world's quarter billion tons of salt produced each year, with the largest use of salt for highway safety during the icy winter.

Throughout history, salt has been central to many beliefs, religious customs, myths, and magical rites. Many Europeans believe that throwing a handful of salt into a coffin before burial keeps the devil away, and Buddhists believe that throwing salt over the shoulder before entering your house after a funeral will scare off evil spirits. On the Sabbath, Jews use salt as a remembrance of sacrifices in the desert, and before Vatican II, the Catholic Church placed salt on a baby's lip at baptism to signify purity.

In India, salt is a symbol of good luck, referring to Mahatma Gandhi's liberation of India and his symbolic walk to the sea to gather tax-free salt for the nation's poor. In 1933, the Dalai Lama was buried sitting up in a bed of salt for eternal purity.

The Bible has more than 30 references to salt, including the well-known expression "salt of the earth," which refers to not being corrupted by sin, and the expression "not worth his salt" stems from the practice of trading slaves for salt in ancient Greece.

As a portable commodity, salt has long been a cornerstone of economies throughout history, and researcher M.R. Bloch believed that civilization began along the edges of deserts where natural salt deposits formed. The first war was fought near the ancient city of Essalt on the Jordan River because of the city's precious salt supplies.

In 2200 BC, the Chinese emperor Hsia Yu levied one of the first known taxes on salt, and the Romans used salt as a salary for their armies, known as "salarium argentum," the forerunner of the English word "salary." In Tibet, Marco Polo noted that tiny cakes of salt were pressed with images of the Grand Khan and used as coins, and in France, Charles of Anjou levied the Gabelle salt tax in 1259, which financed the French Revolution.  

In 1825, the Erie Canal connected the Great Lakes to New York's Hudson River and was referred to as "the ditch that salt built" because the tax on salt paid for half of its construction. 

There is also considerable controversy about how salt affects health, and most negative reports concern the use of "refined" salts, which have been processed to remove minerals and additives to reduce clumping. When refined salts are ingested, sodium levels can rise while electrolyte levels fall, which can cause kidney stones and raise blood pressure due to water retention.

Restoring mineral balance can be achieved by ingesting natural, unrefined sea salts (Himalayan, Celtic, and Utah Redmond salts), absorbable minerals and supplements, and a balanced diet. Together, these can provide the necessary electrolytes (calcium, chloride, magnesium, phosphorus, potassium, and sodium) that help balance water and acidity, protect against bacteria and other harmful microbes, regulate body temperature, and support healthy muscle contraction and nerve function.

It should be noted that the American Heart Association (AHA) recommends a low-salt intake of 1000 mg/day for optimal cardiovascular health, but acknowledges that there is little scientific evidence to support this recommendation. In 2011, the American Journal of Hypertension found no substantial evidence that lowering salt intake reduced the risk of heart attacks, stroke, or death, and in 2014, the Journal of the American Medical Association (JAMA) reported similar findings. WebMD suggests 2400 mg (roughly 1 teaspoon) per day, which is a relatively small amount given the salt content of many packaged foods. 

When monitoring sodium intake, be aware that many ingredients contain “sodium” or “Na,” the chemical symbol for sodium. Here are some of the salts found on ingredient lists: Disodium guanylate or inosinate, monosodium glutamate (MSG), sodium bicarbonate (baking soda), nitrate, citrate, chloride, diacetate, erythorbate, glutamate, lactate, sulfate, metabisulfite, phosphate, and trisodium phosphate.

According to Ayurvedic medicine, six salts (Saindhava, Samudra, Vida, Sauvarchala, Romaka, and Audbhida) are used medicinally. Generally, all salts taste salty and sweet, have a hot potency, and leave a sweet aftertaste. These actions are beneficial and grounding for the cold, dry, light, and mobile Vata dosha, but can increase Pitta and Kapha doshas. 

The one exception to this rule is the salt called Saindhava (a.k.a. Sindhjua), which is a Himalayan salt similar to Utah’s Redmond salt and has a cooling nature for Pitta and benefits Kapha by not retaining as much water. There is a complete breakdown of these different salts below.

Salt increases salivation and supports the digestive, assimilative, and elimination processes. It promotes growth, strengthens muscles, moistens the body, maintains electrolyte balance, and soothes, balances, and grounds the nervous system.

From a medicinal standpoint, salt has the biomedical actions of: Alkaline, expectorant, demulcent, lubricant, laxative, emetic, water-retentive, osmotic, irritant, and rubefacient.

The Salts of Ayurveda Medicine

Saindhava (also known as Sdndhjua) is similar to Utah’s Redmond salt.  The only salt that is cooling in nature, beneficial for the hot Pitta, and with less water retention, is also acceptable for Kapha.

Samudra is sea salt that is heating but not overly hot, and can be used in moderation by pitta. It is purgative, alleviates colic, aids digestion, and is best suited for Kapha.

Vida is an artificially produced salt with a slightly alkaline taste and is believed to be baked with Amalaki, dung, or mud in brick kilns for six hours.  Best suited for Vata and Pitta doshas. 

Sauvarchala (a.k.a. Kala Namak) is a black sulfurous salt that is heating, light, and pungent. It is a detoxificant, heart tonic, digestive, and good for Kapha imbalances.

Romaka (a.k.a. Sambar) is harvested in Rajasthan and is intensely heating and sharp, with a pungent taste, and especially calms Vata and benefits Kapha as a purgative and diuretic.

Audbhida is an earthy alkaline salt that is the most heating, with a burning and corrosive quality; it is used with care, relieves indigestion and āma, and is good for Kapha.

Most Common Salts:

Mined Salts

Table salt is a refined salt with most minerals removed, available in plain or iodized forms. It was introduced in the 1920s in cooperation with the government after many Americans were found to be suffering from goiter (enlargement of the thyroid gland) caused by an iodine deficiency.

Kosher salt is a coarse salt with no additives, and Kosher refers to the use of this salt in Judaism to draw out as much blood from meat as possible before cooking.

Himalayan Pink salt is mined in the Punjab region of Pakistan and is considered one of the purest forms of salt, containing 84 natural minerals and elements found in the human body.  Used in Ayurvedic medicine as a heart tonic, anti-diabetic, and for bone health.

Himalayan Black salt is more purple and redder than black, and its formal name, Kala Manak, translates to "black salt." The color comes from the mineral greigite, and its pungent smell comes from its sulfur content.

Persian Blue Diamond salt is from the salt mines in the Semnan province of ancient Persia (now Iran) and has flecks of blue from its mineral content.

Rock salt is less refined and grayish in color, and is used as an ice bed for oysters, in ice cream machines, and to encrust foods (meats, fish, and poultry) for roasting and baking.

Redmond salt is from a prehistoric salt deposit in Redmond, Utah, and is an unrefined, natural salt free of additives, with a pink color and 60 trace minerals.

Sea & Ponds Salts

Sea salts come from evaporated sea waters and can be found either fine or coarsely ground, and are nutritionally superior because it contains trace minerals.

Italian sea salt is produced along the coast of Sicily. Saltpans are filled with seawater in the spring and left to evaporate, relying on the Sicilian sun and strong African winds.

Kona Deep Water salt is brought up from depths of about 2,200 feet off the Hawaiian coastline, evaporated in the sun, and is 78 percent sodium.

Alaska Flake salt is harvested directly from the seawater around Sitka, Alaska and has a nice, clear, brittle flakey nature and is used in finishing dishes.

Fleur de Sel "Flower of Salt" comes from the Guérande region of France, and is made up of crystals that form naturally on the surface of salt evaporation ponds.

Celtic salt is harvested using a 2,000-year-old method of solar evaporation, has less sodium chloride, and comes from the Celtic Sea marshes in Brittany, France, a.k.a. Sel Gris.

Hawaiian Black Lava salt comes from seawater that evaporates in pools on hardened lava flows, and then is mixed with activated volcanic charcoal and is considered a detoxicant.

Hawaiian Alaea red salt is made by combining regular Hawaiian sea salt with the red volcanic clay Alaea, which is said to have detoxifying properties and is lower in sodium.

Cyprus Black Lava salt hails from the island of Cyprus in the Mediterranean Sea and is made from large, pyramid-shaped crystals formed during natural solar evaporation.  They are mixed with activated charcoal and look like actual pieces of charcoal with a very mild salt flavor.

Korean Sogeum salt is used to make kimchi, and it is solar-evaporated on a small island off the coast of Korea.

New Zealand Lake Grassmere salt is harvested from the ocean, brought to the ponds near Lake Grassmere, and at the end of summer, the salt crust is lifted from the ponds.

Mexican Sal de Gusano salt is made from dried worm larvae, which are toasted and ground with rock salt and chili peppers to create this traditional smoky seasoning.

Antarctic Sea salt is carried up the west coast of Africa by the Benguela current, then passes through an underground aquifer on its way to being dried under the harsh African sun.

Spring Salts

Epsom salt originates from a saline spring in Epsom, England, with a natural balance of magnesium and sulfate (MgSO4).  It is a natural anti-inflammatory, pain reliever, liver and gallbladder detoxicant, purgative, blood pressure balancer, and stress reliever.

Categories & Types

Coarse/Grinder salt is large-grained salt crystals, mostly used in grinders, with less moisture and less tendency to cake.

Flake salt is lighter and reminiscent of snowflakes. Seawater is evaporated in open evaporating pans, and the brine is then slowly heated until delicate crystals form.

Pickling salt is used for pickling and brining of foods and does not contain any added iodine, anti-caking agents, or many of the trace minerals which cause discoloration.

Sour salt, "citric acid," is not a salt but is extracted from citrus and other acidic fruits such as lemons and oranges, and is used as an alternative seasoning.

Smoked salts are naturally smoked over wood fires without additives or flavorings.

Flavored salts can contain natural and artificial flavorings; examples include Truffle, Red Thai Chile, and Chipotle.

Finishing salts are considered specialty salts with a unique crystal texture that has a big crunch and dissolves quickly. Examples of this salt are Flake types like Fleur de Sel.

Seasoned Salts are mixed with various herbs and spices, for instance, garlic salt or onion salt.

Popcorn Salt is a super-fine grind, which is generally colored yellowish-orange.

Colored Salts is a relatively new product that does not add flavor but is used as a novelty.