What’s the difference between sea salt and rock salt? | casaveneracion.com

What’s the difference between sea salt and rock salt?

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Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

13 Responses

  1. dyna says:

    thanks for the info. spending some of my summer vacations when i was a kid in Neg. Occidental I often see people from nearby bay bay (shorelines) drying out sea water in salt beds. and they sell it cheap like 50 per sack. it was fascinating how they do it.

    • Connie says:

      Wow, that would be a great subject for photography! Just like the Salinas salt spring in Nueva Vizcaya. :)

      • Beth says:

        Ms.Connie, you dont have to go that far to see salt beds.If you go to Cavite City in the height of summer, you will be passing by a few remaining salt beds right before you enter the City.

  2. apple says:

    in a raw food workshop, i got acquainted with the pink himalayan salt and they are actually very good. now, when i feel like indulging i would have a freshly baked bread, butter and the himalayan salt :)

    • Connie says:

      I’ve always wondered why it’s called Himalayan salt when it’s mined some 300 km. from the Himalayas.

  3. Natz SM says:

    There was a time I was obsessed with different kinds of salt that I even asked my relatives and friends from abroad to bring me different types of salt as their pasalubong to me- Hawaiian sea salt, smoked sea salt etc.

    I really couldn’t tell the difference between the taste of the “natural” salts although they were indeed differences in mouth feel- like if you were to sprinkle them on a piece of bread with butter, your could feel the the courser salts.

    In making TOCINO, I remember my Lola specifying the use of plain salt(meaning the salt that had not been fortified with IODINE). Somehow, if one uses iodized salt, the taste of iodine will be evident in the tocino- makes sense so I just follow her instructions.

    I found this article about salt which might interest everybody.


    • Connie says:

      “like if you were to sprinkle them on a piece of bread with butter, your could feel the the courser salts”

      Because they don’t dissolved totally? I’m not so sure I want to bite on undissolved salt.

      • gigi says:

        hmm matry nga ang diff salts.. i have always cooked with table salt, and then after watching some cookery shows, and noticing they use a lot of sea salt or kosher salt, i swapped to sea salt.. i think there is a difference to taste and how they flavor the food?
        uum or should i say spice the food? ano nga ba sya? flavor or spice? hehe sorry out of topic ba? hello ms connie :-)

        • Connie says:

          Table salt, sea salt and rock salt all taste the same to me. Kosher salt is fashionably expensive as the choice of most TV chefs.

  4. David says:

    Thanks for the article, would just like to point out that there’s no conflict in the two statements regarding to the kosher salt. Both state that the term “kosher salt” or “koshering salt” are not referring to the state of the actual salt being kosher (which I’d guess all pure salt is) but rather to the effect the salt has on meats, etc, being that it is an essential part of the process to make them kosher. Thus, “koshering salt” is a more accurate (and less confusing) name for it than just “kosher salt”.

  5. Muriel says:

    According to Iron Chef, kosher salt is for cooking
    and sea salt is for finishing.