Table salt consists of mineral content that ranges from magnesium, sodium, chloride, and potassium. Sea salt is natural sea salt obtained from the ocean floor. It is processed as commercial grade and is used to enhance food and cooking practices. It is primarily used for cooking and seasoning and is frequently included in recipes where other types of salt are not suitable, such as for barbecue and sushi. Salt's chemical properties allow it to provide many health benefits.

Sea salt is made by the evaporation of seawater into water. It's commonly used as a seasoning in many foods, especially cooking, cosmetics, and also for preserving foods. It's also known as solar salt, mountain salt, or red sea salt. Like most mined minerals, the production of sea salt dates back to prehistoric times.

Most sea salt contains a small amount of iron, sodium, and chloride minerals. Some of these impurities may be useful in the microorganisms that live in the ocean, but they are not generally toxic or carcinogenic. Nonetheless, ingesting trace amounts of these minerals can cause health problems. Overdosing is possible even when there are no impurities in the salt, this is the reason that sea salt and kosher salt are often bought in bulk quantities.

Salt is available in two basic varieties are table salt and sea salt. Table varieties are less sodium than sea salt and are generally less expensive. Table varieties are often called sea salt or "soy", which is confusing because the two products do have some common characteristics. They both contain trace amounts of potassium and magnesium. Also, the mineral content is generally less than that in sea salt and table varieties.

Sea salt is harvested from the seafloor by using boats to drop small buckets of water down with attached weights. As the water falls down, the weight causes the salt to rise. As it does, the minerals separated from the seawater are separated out and released as a fine, white powder. As far as the sodium content is concerned, sea salt contains around 0.9 percent sodium, and table salt contains around two percent sodium. This is large because sea salt is harvested from the same areas where fossilized fossil deposits are found, whereas table salt is harvested only from selected locations where the concentration of sodium and chloride minerals is high enough to meet FDA (Food and Drug Administration) requirements.

Salt is processed at different temperatures. The ambient temperature of mined deposits will influence the speed of the processing and therefore the texture of the product. For example, slow-processed salt is much harder and it has a finer texture than fast-processed salt. The slower the processing speed, the finer the salt, and the less it will be cloudy as processing gets more concentrated.

There are also main differences in terms of the color of the final product. Mined sea salt tends to be pinkish or grayish in color and table salt is usually white or pale yellow in color. As a result of the processing method and the nature of the minerals contained, table salt tends to be brighter and more colorful than sea salt. Sea salt is normally more translucent and has a gray, blue or greenish color.

There are other main differences between these two products. Although it seems like a simple comparison, kosher salt has to pass rigorous tests before it is allowed to enter the kosher market. Sea salt does not have to undergo such tests and therefore the purity of this type of product cannot be guaranteed. Moreover, the flavor of sea salt can vary drastically depending on where it was harvested from. To conclude, although the taste may seem the same, kosher salt and sea salt are actually very different and there are many differences you should consider before buying them.