Tag: Common salt

Did you know that the world's oceans contain an estimated 4.5 million cubic miles of rock salt? The main source of common salt, also known as sodium chloride (NaCl), is the Earth's natural reserves, predominantly derived from vast quantities of seawater and ancient underground deposits.

According to ancient Ayurvedic traditions, black salt has long been used for its therapeutic qualities, a key difference between common salt and black salt that lies in their processing and mineral content. While common salt is highly refined, black salt retains trace minerals that affect its color, aroma, and flavor.

Worldwide, only a small percentage of the hundreds of millions of tons of annual salt production is used for human consumption. The most common table salt is refined sodium chloride, a product valued for its consistent flavor and texture.

Common salt has been a staple in human history for thousands of years, with early records dating back to ancient China. The chemical compound most people refer to when they say common salt is sodium chloride, also known as table salt.

Chemically, both common salt and table salt are primarily composed of sodium chloride (NaCl). However, the key distinctions lie in their processing, additives, and texture, revealing that while they share a core chemical identity, they are not always identical products.

According to the World Health Organization (WHO), the global average salt intake is more than double the recommended amount. Excess consumption of common salt, or sodium chloride, has a range of severe and well-documented harmful effects on the body, impacting vital organs and increasing the risk of serious diseases.

According to food safety regulations from bodies like the FSSAI, naturally occurring substances such as common salt, sugar, and vinegar are classified as Class 1 preservatives. Knowing which of the following is class 1 preservative is important for deciphering food labels and understanding traditional preservation methods.