Talk:Sea salt

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There seems to be no reason to have this page. For one thing, sea salt is NOT sodium chloride (it contains sodium chloride). All of the information can be accomodated in the article salinity Marshman 00:40, 29 Jul 2003 (UTC)

I would have thought this article would discuss sea salt in cuisine, sources of sea salt used in cooking (there are several methods of manufacture - I've always wondered how the Brittany method worked exactly), whether it really tastes different, etc - but I see that this is all scientific bits that would be OK for salinity. Stan 01:41, 29 Jul 2003 (UTC)

I agreed (in VFD -- disagreed with myself) that there would be value in keeping sea salt for this other information Marshman 07:03, 30 Jul 2003 (UTC)

  • sea salt - This page is somewhat redundant with salinity. I suggest deletion after material under sea salt (which has value) is moved to salinity. Marshman 01:06, 29 Jul 2003 (UTC)
    • I've gone ahead and moved material out of sea salt into salinity. Now I see there is also a page sea water. This too seems a redundant topic that could be blended into salinity. I'm open to suggestions as sea water is a common term -- but I note if one types seawater (also correct), one is transported to Oyster culture. Marshman 01:38, 29 Jul 2003 (UTC)
    • I guess I'm just talking to myself here ~ But went ahead and created a redirect from seawater to sea water. I'm now inclined to think we want to keep sea water and persue slightly different thoughts under salinity and ocean-only sea water Marshman 02:15, 29 Jul 2003 (UTC)
    • Sea salt has a seperate meaning as a culinary term, I added some information on this aspect. SimonP 20:25, Jul 29, 2003 (UTC)
    • Sea salt has historial importance. For example, the salt march of Mohandas Gandhi is a classical example of nonviolent disobedience. Somebody should add a section about history of sea salt in the article. wshun 23:05, 29 Jul 2003 (UTC)
      • I agree, the more technical aspects should be under sea water and salinity / sea salt could be used for the culinary and social/historical aspects of this important substance. Marshman 23:41, 29 Jul 2003 (UTC)
      • Keep Sea Salt for Culinary and cultural information reasons, very distinct from sea water. RB-Ex-MrPolo 06:56, 31 Jul 2003 (UTC)

Contents

[edit] Suggestion: merge

I suggest this article is merged with the article "Edible salt". --Eleassar777 11:56, 14 Mar 2005 (UTC)

Indeed. Now that's a sensible merger. --Wetman 11:58, 14 Mar 2005 (UTC)

There has also been a massive omission of Cayman Sea Salt.See caymanseasalt.com

  • Not a bad suggestion. I'm starting to wonder whether Table salt should cease to be a redirect, since some people consider it to be synonymous with sodium chloride, whereas others with edible salt. --Rebroad 14:35, 4 February 2007 (UTC)

[edit] Enough With The Suggestions To Get Rid Of This Page

I found this page by searching for "sea salt" in wikipedia. So stop believing your suggestions are what's best for the readers. I never would have assumed to search for this information udner "salinity", or even "edible salt", as Sea Salt is marketed and known by this name.

  • I second this. Chefs and gourmands regard sea salt as distinct from table salt as an ingredient in recipes; this should be enough reason to distinguish the two. --Soultaco 21:58, 6 September 2006 (UTC)
  • There is a reason for this page. But I do have a porblem with the "some claims" of a different taste. I beleive that the einstein reference says it doens't "necesarily" taste different, which is true. And it's not necesarilly different for peopel avoiding salt in their diet. The way the article is worded however, implies that some people claim it can *never* be distinguished. The different taste should be one of the main concerns of this article. Also the einstein book

http://www2.wwnorton.com/catalog/spring02/001183excerpt.htm gets the whole cooking pasta issue wrong. You add salt after it boils, because salt water takes longer to boil, you add salt with the pasta, so that the saltiness cooks into the pasta, so that salt is more evenly distributed in the dish. So I dont' trust teh book entirely. Another important point here is that most salt used today is a bi-product of oil discovery and production, that's why salt is so cheap. mjolsnes Oct 2006

[edit] Content for Water Cure

I propose adding a section to this article regarding the belief of using unrefined, pure sea salt, as an alternative medicine. Details can be found at www.watercure2.com. It's relevant to at least have a link to an approriate page that documents this belief.

[edit] Wow

who knew so many people cared this much about salt?

[edit] Health benefits?

The Taste section currently begins, "Its purported health benefits notwithstanding…". What purported health benefits are those? —mjb 04:10, 26 November 2006 (UTC)

[edit] Health Benefits

"Its purported health benefits notwithstanding, gourmets believe sea salt to be superior to ordinary table salt."

This sentence references purported health benefits which are never discussed in the article.

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