Coarse salt (Coocking salt)

Foods, Other items, Salt

Availability: Earth

Chemical formula: NaCl (in commercial products it is never found in absolutely pure form, but always mixed with other constituents in variable proportions)

Chemical/physical properties:
Water solubility: 0.359 g mL⁻¹ at 20 °C

Introduction

Coarse salt, also known as coocking salt, granular salt, or simply rock salt (in non-industrial contexts), is a type of edible salt characterized by its large, irregular crystals and minimal processing. Unlike table salt, which is finely ground and often iodized, coarse salt retains a natural texture and is usually non-iodized and additive-free, making it a popular choice for culinary and artisanal uses.

The large grain size of coarse salt makes it ideal for seasoning food before or after cooking, especially in roasting, grilling, and salt-crusting techniques, where the salt can be easily removed or used to form a flavorful barrier. Because it is less dense than table salt, measuring by volume can result in lower sodium content, which is sometimes preferred in low-sodium diets.

Coarse salt is often used in brining, pickling, and fermentation processes, where its purity and slow-dissolving nature are beneficial. It is also commonly chosen for use in salt grinders or mills, which allow the cook to grind fresh salt crystals directly onto dishes for improved texture and flavor control.

Classification

Coarse salt is classified according to the shape and size of its crystals. The following categories can be found:

• Korean salt
• Kosher salt

Nutritional facts table

Nutrients	Per 100 g
Calories (kcal)	0
Total fat (g)	0
———Saturated fat (g)	0
Cholesterol (mg)	0
Sodium (mg)	39.300
Total carbohydrates (g)	0
———Dietary fiber (g)	0
———Total sugar (g)	0
Protein (g)	0

Recipes that use this product as an ingredient:

Carbonara (Pasta alla Carbonara)