Why is sodium chloride called table salt? The history, nutrition, and chemistry behind the name

October 29, 2025 •

5 min read

Historically, table salt was so valuable it was used as currency in ancient Rome, with the Latin word for a salt payment, salarium, inspiring the modern word 'salary'. This historical importance, combined with its prevalence as the primary culinary salt, explains why sodium chloride is called table salt.

Quick Summary

Sodium chloride is called table salt due to its long history as the most common and essential seasoning used in food. Refined for culinary use, this chemical compound also plays a vital nutritional role as an essential electrolyte.

Key Points

Historical Origins: Sodium chloride gained the name 'table salt' due to its long history as the most common and essential seasoning for food, and was once a valuable commodity used for trade and currency.
Chemical vs. Common Name: While 'salt' is a broad chemical term for ionic compounds, sodium chloride is specifically called table salt because it is the most prevalent salt used for culinary purposes globally.
Processing and Purity: Most table salt is produced through evaporation or mining, then refined to nearly pure sodium chloride, and often fortified with iodine and anti-caking agents for texture and public health.
Nutritional Role: The sodium and chloride in table salt are essential electrolytes for fluid balance, nerve function, and muscle contraction, but excessive intake is a major health concern.
Culinary Versatility: Beyond adding flavor, table salt serves multiple functions in cooking, including food preservation, enhancing texture, balancing other tastes, and binding ingredients.
Refinement Matters: The key difference between table salt and salts like sea or Himalayan salt lies in processing. Table salt is refined for high purity and consistency, while others retain more natural minerals.

From Ancient Treasure to Modern Pantry Staple

Salt, or sodium chloride (NaCl), is a simple ionic compound found abundantly in seawater and ancient underground deposits. For millennia, it was a highly prized commodity for its ability to preserve food before the invention of refrigeration. The mineral was so valuable that civilizations built trade routes to transport it, and it was used as a form of currency. The Roman army famously paid its soldiers with a salt allowance (salarium), which is the origin of the word 'salary'.

Over time, as the mining and production of this specific type of salt became widespread and standardized for human consumption, it became known as the 'common salt' or 'table salt'—the one most commonly found on the dinner table. The chemical term 'salt,' in the broader sense, refers to any compound formed by the reaction of an acid and a base, such as Epsom salt (magnesium sulfate) or baking soda (sodium bicarbonate). However, the historical and cultural significance of sodium chloride as the original and most common edible salt solidified its place as the namesake.

The Journey from Source to Shaker

Table salt comes from one of three main sources: the ocean, salt mines, or underground brine deposits.

Evaporation: In dry climates, seawater is directed into shallow ponds, or salterns, where solar and wind energy naturally evaporates the water, leaving behind salt crystals. These are then harvested and processed.
Mining: Known as rock salt or halite, these ancient deposits formed from dried-up seas millions of years ago. Miners use machinery to extract the salt, which is later crushed and refined.
Solution Mining: For deeper, inaccessible deposits, water is pumped underground to dissolve the salt and create a brine solution. This brine is then returned to the surface to be evaporated, a highly efficient process that yields very pure sodium chloride crystals.

Most commercial table salt undergoes extensive processing and refining to remove impurities, creating the uniform, white crystals consumers expect. This process often involves adding anti-caking agents like calcium silicate or sodium ferrocyanide to prevent clumping. For public health purposes, especially in regions with iodine deficiency, table salt is often fortified with potassium iodide or sodium iodate.

Table Salt vs. Other Popular Salts

While they are all predominantly sodium chloride, different types of culinary salts vary in their processing, texture, and mineral content. Below is a comparison of common salt types.


Feature	Table Salt	Sea Salt	Himalayan Pink Salt
Processing	Highly refined to remove minerals and impurities.	Less processed; obtained through evaporation of seawater.	Minimally processed; mined from ancient salt deposits.
Appearance	Fine, uniform, white crystals.	Varies in coarseness and color depending on source.	Distinctive pink hue from trace minerals like iron oxide.
Additives	Often contains iodine and anti-caking agents.	Generally has no additives unless specified.	Typically has no additives.
Mineral Content	Consists of 97-99% pure sodium chloride; trace minerals are removed.	Retains some trace minerals like potassium, calcium, and magnesium.	Contains trace elements, including potassium, calcium, and iron.
Taste	Sharp, direct salty flavor due to its high purity.	Flavor can be more complex due to trace minerals.	Subtly earthy and less sharp than table salt.

The Essential Nutritional Role of Sodium and Chloride

Despite its bad reputation when consumed in excess, the components of table salt—sodium and chloride—are essential minerals for human health. These electrolytes play crucial roles in several bodily functions:

Fluid Balance: Sodium is vital for maintaining the proper balance of fluids inside and outside of our cells. A high intake can lead to water retention, which increases blood volume and pressure.
Nerve Function: Electrolytes like sodium are required for the transmission of nerve impulses throughout the body. This is essential for proper brain function and communication with muscles.
Muscle Contraction: Sodium is key to initiating muscle contractions, including the rhythmic pumping of the heart.
Nutrient Absorption: Sodium chloride aids in the absorption and transport of nutrients across cell membranes.

Health Risks of Excess Sodium For most people, excessive salt intake is a major health concern. Overconsumption can increase blood pressure, a significant risk factor for heart disease and stroke. This is why health organizations worldwide recommend limiting salt intake. The majority of sodium in modern diets comes not from the salt shaker, but from processed and prepared foods.

Culinary Functions Beyond Flavor

Beyond simply making food taste salty, sodium chloride serves a variety of functional roles in cooking and food processing. The unique properties of salt make it an indispensable ingredient.

Preservation: Salt acts as a powerful preservative by drawing out moisture from food, which inhibits the growth of bacteria and other microorganisms. This is the basis of curing meats, pickling vegetables, and preserving fish.
Texture: Salt significantly impacts the texture of many foods. In baking, it controls yeast fermentation and strengthens gluten networks, leading to a more consistent crumb. In cheese production, salt influences protein structure, affecting the final body and texture.
Flavor Enhancement: Salt doesn't just add a salty taste; it enhances other flavors by suppressing bitterness and boosting sweetness. This is why a pinch of salt is often added to baked goods and even chocolate.
Color: In processed meats like ham, salt helps maintain the vibrant color and prevents it from turning gray. In baking, it aids the Maillard reaction, contributing to the golden crust of bread.
Binding: In processed meats and sausages, salt helps to solubilize proteins, which then bind the ingredients together and help with moisture retention.

Conclusion: A Pinch of History in Every Grain

The reason sodium chloride is called table salt is a testament to its long and indispensable history in human society. Starting as a precious commodity used for currency and preservation, it became the most common and universally recognized edible salt. While the term 'salt' has a much broader chemical definition, sodium chloride holds the common name due to its historical prevalence and continued use in kitchens worldwide. Understanding its chemical and nutritional roles is essential for a balanced diet. Whether used for seasoning or preservation, the simple grain of table salt represents a fascinating intersection of chemistry, history, and nutrition.

Citations

CDC: The Role of Sodium and Potassium in Health
National Institutes of Health (NIH) | (.gov): Table Salt (Sodium chloride, NaCl)
ScienceDirect.com: Table Salt - an overview
The Spruce Eats: How Salt Is Made
Taylor & Francis: Sodium chloride – Knowledge and References
Wikipedia: History of salt
Wikipedia: Sodium chloride

Frequently Asked Questions

Sodium (Na) is an element, a single component of salt, while salt is the chemical compound sodium chloride (NaCl). The terms are often used interchangeably, but salt refers to the entire compound.

No, while both are primarily sodium chloride, they differ in production and composition. Table salt is highly refined, while sea salt is produced by evaporating seawater and retains some natural trace minerals and a coarser texture.

Many manufacturers add iodine to table salt to help prevent iodine deficiency, which can cause thyroid problems like goiter. This practice is a public health initiative in many countries.

Himalayan salt is less processed and contains trace minerals like iron, giving it a pink color, but the nutritional differences are minimal. Both are mostly sodium chloride, and the health effects primarily depend on total sodium intake, not the salt variety.

Yes, standard table salt often contains anti-caking agents like calcium silicate or sodium ferrocyanide to prevent moisture from causing clumps. Iodized salt also has added iodine compounds.

Kosher salt has a larger, coarser crystal size and is generally free of additives. Its texture is preferred by many chefs for cooking because it can be easily picked up and sprinkled, and it dissolves quickly.

While sodium is an essential nutrient, excessive intake can lead to elevated blood pressure by causing water retention. High blood pressure is a significant risk factor for cardiovascular disease and stroke.