Tag: Mexican salt

According to a 2013 report, some Mexicans consume well over the recommended daily salt intake, but this statistic overlooks the vast difference between heavily processed table salt and the traditional, mineral-rich salts produced across the country. This article explores whether Mexican salt is healthy, focusing on its natural properties and different varieties.

Since 1988, Universal Salt Iodization has been a mandatory regulation for all edible salt in Mexico, yet the iodine content in Mexican salt can vary. This comprehensive guide explores whether Mexican salt has iodine and the critical differences between commercial and artisanal varieties.

Harvesting techniques for unrefined sea salts have been passed down for centuries, and differences in these methods and regional environments are central to what differentiates Baja Gold and Colima salt. Both are celebrated Mexican sea salts, but their unique origins give them distinct characteristics that affect everything from taste to mineral composition.

For over 500 years, local salt farmers known as *salineros* have used ancestral techniques to harvest sea salt in Colima, Mexico. This tradition relies on natural rainwater filtration through volcanic earth and solar evaporation, confirming that Colima sea salt is indeed a naturally sourced artisanal product.

Over 80% of sea salt available today is stripped of its natural minerals and loaded with additives, making the choice between high-quality salts like Baja Gold and Colima sea salt a critical one for discerning chefs and health-conscious individuals. Both are natural, unrefined sea salts harvested in Mexico, but they differ significantly in their geographic origin, mineral composition, and resulting flavor profile.