Surface area is a thing. You can use differently grounds salt for different effects.
Comment on Welp straight to the bin
fitjazz@sh.itjust.works 11 hours ago
I used to have a pre-filled salt grinder that said “freshly ground for fresher taste”. I always thought “you don’t understand how rocks work” whenever I would read it.
Akasazh@lemmy.world 11 hours ago
humorlessrepost@lemmy.world 11 hours ago
Sure, but that has nothing to do with being freshly ground. You can buy different grinds of salt.
Akasazh@lemmy.world 11 hours ago
You’re entirely right, I just wanted to interject some nuance.
Sergio@piefed.social 11 hours ago
c’mon, fam, you were SPRINKLING some nuance…
bdonvr@thelemmy.club 11 hours ago
Yeah. Works for pepper not for salt.
communist@lemmy.frozeninferno.xyz 8 hours ago
The only advantage is having no anticaking agents
RunawayFixer@lemmy.world 3 hours ago
The surface of the salt grains reacts with what is in the air (moisture, smells), slowly changing the surface over time, and since it’s that surface that touches our taste buts most, the taste of the salt will be different.
Salts are also often not pure sodium, but have added elements that give it a distinct taste and aroma. That original taste/aroma will be lost over time, because aroma = smell = particles flying away in the air. Long exposure to a strong smell will also cause the salt to acquire that different smell as part of it’s new aroma.
Starting from larger grains and grinding them shortly before usage, would thus give salt that smells and tastes more like it’s fresh from the salt factory. But I do wonder how many people would be able to tell the difference in a blind test.