Spice
Salt
Salt is the fundamental mineral seasoning of cookery, harvested from seas, salt lakes, and underground deposits. Crystal size and mineral trace content shape how it dissolves, adheres to food, and tastes—from sharp table salt to flaky finishing salts and earthy rock salts. Beyond pure sodium chloride, culinary salts include smoked, herb-blended, and naturally coloured types. Salt preserves, balances sweetness, and amplifies aroma in virtually every cuisine.
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A sample of named types with their own origin and culinary profiles. Showing 10 of 18.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 43.1 mg
- Salt 0.09 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.5 g
- Water 0.5 g
- Carbohydrates 57.5 g
- Sugars 5.2 g
- Monosaccharides 3.64 g
- Disaccharides 1.56 g
- Starch 28.6 g
- Amylose 3.67 g
- Amylopectin 11 g
- Digestible Starch 12.5 g
- Resistant Starch 1.47 g
- Fibre 23.7 g
- Soluble Fibre 8.3 g
- Insoluble Fibre 15.4 g
- Protein 10.2 g
- Plant Protein 10.2 g
- Fat 1.73 g
- Polyunsaturated Fat 1.73 g
- Vitamins 92.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.91 mg
- Vitamin B5 — Pantothenic Acid 0.47 mg
- Vitamin B6 0.28 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 36.6 µg
- Vitamin C 2 mg
- Vitamin E 1.79 mg
- Vitamin K 26.6 µg
- Minerals 282 mg
- Major Minerals 275 mg
- Trace Minerals 6.5 mg
- Salt 0.09 g
- Sodium Chloride 0.09 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.91 · vitamin-b5-pantothenic-acid: 0.47 · vitamin-b6: 0.28 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 36.6 · vitamin-e: 1.79 · vitamin-k: 26.6 ·
Minerals
Sodium: 43.09 · Potassium: 196 · Calcium: 36 · Iron: 1.1 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Coastal and desert cultures evaporated brine and mined rock salt as essential food preservatives.
Salt trade routes shaped economies from the Sahara to the Alps and China.
Industrial salt refining and iodisation programmes standardised table salt for mass markets.
Artisan flake, fleur de sel, and coloured rock salts returned finishing salts to gourmet kitchens.