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the only difference between ordinary table salt and gourmet sea salt is the price

So what's the deal with this expensive sea salt if, in reality, all salt is sea salt? Ah, that's where the ingenuity of the human mind comes into play. At some point in the near past, some marketing genius at one or more of the commercial salt producers said, "I bet people would pay more for our salt if we called it something fancy like 'sea salt'" and the rest, as they say, is marketing history. The truth is that, depending on where you live, even the regular salt on your supermarket shelves was actually extracted from sea water; customers in the western half of the United States are most likely buying salt processed from sea water when they buy common table salt, and people in the eastern half of the US are probably buying salt that was mined


The other additives are anti-caking agents such as calcium silicate, magnesium carbonate, calcium carbonate, and other compounds. They are insoluble in water, which not only prevents them from forming clumps in humid environments (thus keeping the soluble crystals of sodium chloride separate), but also explains why water becomes slightly cloudy when salt with these additives is dissolved in it. These are all odorless and flavorless substances and contribute nothing, either positive or negative, to the taste of the salt

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