It has average sized crystals and is used to add salt to dishes halfway through their cooking time. From a nutritional point of view, it is the most recommended salt because it provides chlorine and sodium enriched with other minerals such as iodine.

It is the most universal condiment par excellence. Salt is present practically all over the world, it is easily obtained and the product has no serious problems to be preserved.

Salt provides the chlorine and sodium necessary for the correct functioning of the metabolism however, one should not take too much salt. In addition to provoking gastric secretion and the sensation of thirst, it increases blood pressure.

Thanks to its antiseptic qualities, it has been used for preserving food since remote times.

When considering the kinds of salts that are used for food, we can look at diverse criteria: the place of origin and extraction, its colour, the size of the crystals, etc.