I will leave you with this, sea salt tastes different than mineral salt, and pink salt tastes different still! They are all salt!
They are all mainly salt. None is 100% pure sodium chloride which is what we mainly think of as salt. The chemical differences account for the difference in taste, and the difference in colour. Sea water today has about 1 part magnesium for every 10 parts sodium, and even more sulphate per chloride ion.
Mineral (rock) salt and pink (Himalayan) salt were deposited when the sea chemistry was a bit different. Himalayan salt mainly comes from Pakistan quite a long way from the mountains.
You can taste a difference which is reflected in measurable difference in composition and even crystal size! The hysteria from health gurus around the merits of various salts does have a familiar ring to me ...
Concentration of ion in sea water[3] | mg/l |
---|---|
Chloride | 18 980 |
Sodium | 10 556 |
Sulfate | 2 649 |
Magnesium | 1 262 |
Calcium | 400 |
Potassium | 380 |
Bicarbonate | 140 |
Bromide | 65 |
Borate | 26 |
Strontium | 13 |
Fluoride | 1 |
Silicate | 1 |
Iodide | <1 |
Total dissolved solids (TDS) | 34 483 |