What is the most common salt that we use?

December 15, 2025 •

4 min read

Over 90% of the world's salt production is for industrial use, not human consumption. The most common salt we encounter daily, both in our kitchens and in processed foods, is sodium chloride (NaCl). This simple chemical compound is a cornerstone of flavor, preservation, and even human physiology.

Quick Summary

The most common salt used daily is sodium chloride, which is sold as table salt. It is highly refined and often fortified with iodine. Learn about the distinctions and culinary uses of table, kosher, and sea salt, including their different textures, mineral content, and flavor impacts. Key factors like processing methods and additives create notable contrasts between common salt varieties.

Key Points

Table Salt is Most Common: The salt most frequently found in kitchen shakers is table salt, which is highly refined and often iodized.
Sodium Chloride is the Base: All common culinary salt is chemically composed of sodium chloride (NaCl).
Processing Defines Salt Type: The refining process and source determine a salt's grain size, mineral content, and flavor profile, creating varieties like kosher salt and sea salt.
Kosher Salt is a Chef Favorite: Many chefs prefer kosher salt for its coarser, easy-to-control flakes and clean flavor without additives like iodine.
Sea Salt Retains Minerals: Sea salt, harvested from evaporated seawater, retains trace minerals that give it a more complex flavor and is often used for finishing dishes.
Different Salts, Different Uses: Table salt is ideal for baking, while kosher salt is perfect for seasoning and brining; sea salt is best for garnishing.
Grain Size Impacts Salinity by Volume: When measuring by volume, fine table salt is denser and therefore "saltier" than coarser kosher salt.

Sodium Chloride: The Chemical Behind Common Salt

At its core, all common edible salt is sodium chloride (NaCl), a simple ionic compound. However, its journey from its natural source to your dinner table determines its final form, flavor, and texture. This process is where the distinctions between different types of culinary salts truly emerge. Sodium chloride is vital for human health, playing a crucial role in nerve function, muscle contractions, and regulating fluid balance. However, excessive intake is linked to high blood pressure and other cardiovascular issues.

The Refining Process of Table Salt

Table salt, the most common variety found in shakers, is a highly refined and processed product. It is primarily sourced from underground salt deposits, known as rock salt or halite, which are the remnants of ancient seas. After mining, the salt is treated to remove any trace minerals, resulting in pure, uniformly cubic white crystals. The refining process strips away the natural impurities that can influence taste, leaving a potent, straightforward saltiness. Most table salt is also treated with anti-caking agents to prevent clumping, which can sometimes leave a subtle aftertaste. Iodized table salt, which has been fortified with iodine since the 1920s, was developed to combat widespread iodine deficiency, though this practice varies globally.

Comparing Popular Salts: Table Salt vs. Kosher Salt vs. Sea Salt

While all are primarily sodium chloride, the way each is processed, its crystal size, and its intended use create significant differences.

Kosher Salt Kosher salt is a favorite among professional chefs due to its coarser, lighter flakes. Its name comes from its use in the koshering process, which involves drawing blood from meat. Unlike table salt, it does not typically contain iodine or anti-caking agents, providing a cleaner, less bitter flavor. The larger crystal size gives cooks greater control when pinching and seasoning food, making it harder to oversalt a dish. Different brands of kosher salt, such as Morton and Diamond Crystal, have varying flake sizes and densities, which can affect measurement and application.

Sea Salt Harvested from evaporated seawater, sea salt is generally less processed than table salt, allowing it to retain trace minerals. These minerals can impart subtle differences in flavor and color, depending on the salt's origin. Sea salt is available in various grain sizes, from fine to coarse flakes, and is often used as a finishing salt to add texture and a pop of flavor. Varieties like flaky Maldon sea salt or moist Celtic gray sea salt offer distinct characteristics highly valued by gourmets. However, sea salt's iodine content is often naturally occurring and not sufficient to prevent deficiency.

Common Culinary Applications

Table Salt: Ideal for baking, where its fine grains dissolve quickly and evenly. It is also suitable for seasoning pasta water or brines. Its anti-caking properties make it perfect for table shakers.
Kosher Salt: Excellent for seasoning meat and poultry before cooking, as the large, light flakes adhere well to surfaces. It is also preferred for brining and making rubs.
Sea Salt: Best for finishing dishes, where its texture and nuanced flavor can be appreciated. Fine sea salt can also be used in baking and general cooking, but its unique mineral profile shines when used as a garnish on salads, steaks, or desserts.

Environmental Impact and Production

The sourcing and production of salt also have environmental implications. Sea salt is obtained through natural evaporation, though some commercial operations can impact local ecosystems. Rock salt mining, the primary source for table salt, involves large-scale extraction from ancient underground deposits. The use of road salt for de-icing, a major industrial application, is a significant source of water pollution, raising salinity levels in freshwater bodies and harming aquatic life. While culinary salt is a small fraction of global production, understanding its origin provides context for environmental awareness related to this essential mineral.

Comparison of Common Culinary Salts


Feature	Table Salt	Kosher Salt	Sea Salt
Source	Mined from underground rock salt deposits.	Mined from underground deposits.	Harvested from evaporated seawater.
Processing	Highly refined; most minerals removed.	Generally less refined than table salt; few to no additives.	Minimally processed; retains trace minerals.
Grain Size/Shape	Fine, uniform, cubic crystals.	Large, coarse, irregular flakes.	Varies widely, from fine to large flakes.
Additives	Often iodized and includes anti-caking agents.	Typically no iodine, some brands use anti-caking agents.	Usually contains no additives, depends on brand and type.
Flavor	Strong, potent, straightforward saltiness.	Cleaner, more neutral flavor due to lack of iodine/additives.	More complex, nuanced flavor from trace minerals.
Best For	Baking, water for boiling, table seasoning.	All-purpose seasoning, brining, rubs.	Finishing dishes, adding texture, garnishing.

Conclusion

The most common salt we use is ultimately sodium chloride, but the specific type matters significantly for culinary purposes. While table salt is the ubiquitous, all-purpose option, its highly refined nature and additives make it less ideal for certain cooking tasks. Kosher salt's larger flakes and clean taste make it a chef's favorite for general seasoning and brining. Sea salt, with its varying textures and mineral complexity, is best reserved for finishing dishes where its unique characteristics can shine. Understanding the differences empowers home cooks to make deliberate choices, enhancing the flavor and texture of their creations beyond simple saltiness. Ultimately, the best salt for a given application is a matter of personal preference and desired outcome.

Visit a resource for further reading on the history and science of salt.

Frequently Asked Questions

Table salt consists of fine, uniform crystals and often contains anti-caking agents and iodine. Kosher salt has larger, coarser, irregular flakes and typically contains no additives, offering a cleaner taste and more control during seasoning.

Chefs prefer kosher salt because its larger flakes are easier to pinch and control, making it simpler to season food evenly and avoid oversalted dishes. Its lack of iodine also provides a purer, cleaner taste.

While sea salt contains trace minerals like magnesium and calcium due to less processing, the amount is too small to provide significant health benefits. All common salts have a similar sodium chloride content, so moderation is key regardless of the type.

Yes, but you must adjust the quantity. Since table salt is finer and denser, a teaspoon of table salt contains more salt by weight than a teaspoon of kosher salt. A general rule is to use about half the amount of table salt when a recipe calls for kosher salt.

Iodized salt is table salt that has had iodine added to it. It was introduced in many countries to combat iodine deficiency, which can cause thyroid issues like goiter. The practice is a public health measure to ensure adequate iodine intake.

Finishing salt, which often includes flaky sea salts or other premium varieties, should be sprinkled on food just before serving. This is done to add texture, a pop of flavor, and aesthetic appeal to the finished dish.

Yes, different salts can have different taste profiles due to their mineral content and crystal shape. For example, sea salt's trace minerals can create a more nuanced flavor compared to the strong, clean taste of refined table salt.