Table salt has a chemistry and history all of its own. Expressions like “earn your salt” showcase salt’s place in history. The chemical and culinary definitions of salt should not be confused. Salt in the culinary sense is the ionic compound sodium chloride (NaCl).
Salt is produced by evaporating sea water. Because water and salt have extremely large gaps in boiling point, after the water is completely turned into steam the salt remains unchanged. 96% of the earth’s water can be found in the ocean and this water has a salinity of about 3.5%. Based on these facts, it is safe to assume that sea water has an almost inexhaustible amount of salt.
Salt is the most important mineral for flavoring food. It is used in almost every dish as a way to enhance the natural flavors present. It also lowers the freezing point of ice cream in large enough quantities. In recent years, it has become a trend to add salt to caramel. This is, in my opinion, a perfect combination of flavors. Many people claim that salt is added to boiling paste water to elevate the boiling point, but this increase in boiling point is minimal. In this case, it is added for taste.