It is considered that sea and ordinary, table salt are different substances. And the first is much more useful and more natural than the second. Salt and truth are obtained from two different sources: underground mines and sea water. But this fact alone does not make them fundamentally different.
Rock salt is crushed by large machines in the voids cut in the thickness of the salt massifs. But rock salt is not suitable for human consumption, as the ancient seas retained sludge and various organic residues during drying.
Therefore, salt is mined in a different way: water is pumped into the shaft to dissolve salt, salt water (saline) is pumped to the surface, all impurities are defended, and finally, the now clear salt solution is evaporated by vacuum. The result is the familiar tiny crystals of table salt.
The belief is widespread that sea salt is saltier than canteen. But since both types of salt are 99% pure sodium chloride, this is not true. This point of view arose from the fact that in one of the tests, scaly and irregularly shaped sea salt crystals dissolved in the tongue instantly, quickly bringing a sense of salinity, which distinguished them from small and slowly dissolving table salt crystals. But again, the ocean has nothing to do with it, the whole thing is in the form of crystals.
Sea salt that enters the stores contains only a tenth of the mineral content compared to the raw sludge. And this is why: in the process of producing edible sea salt, the sun is allowed to evaporate water from ponds, but by no means all — and this is an important clarification. When water evaporates, its residue becomes an increasingly concentrated solution of sodium chloride. When the concentration of salt in ponds exceeds its content in seawater by about nine times, the salt begins to transform into crystals. The crystals are then raked or scraped for subsequent washing, drying and packaging.