I was tidying up my kitchen a bit this morning when I noticed something that struck me as odd. Some while ago, more than a yearI'm sure but how much more I am not, I bought a matched set of salt and pepper grinders at Shopko. I also bought one jar each of sea salt and peppercorns as refills. Yesterday I finally used up the jar of peppercorns, but I still have over half a jar of salt. I always thought I used them in equal amounts, but apparently not. One thing about the sea salt is that I have noticed that it doesn't taste as salty as regular table salt. Any theories as to why that might be? The only ones I can come up with are that the sea salt isn't pure sodium chloride, or that the iodine added to table salt has something to do with it.
These are the sort of thoughts that occur when you are up all night with nothing to do. Be glad you have day jobs!
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You are on the right track with your "pure sodium" theory. Sea salt contains trace minerals that refined salt does not... also, the size of the grains can make a difference, if the sea salt is coarse grained, it contains less salt by volume (say, in one teaspoon) than finely ground table salt, due to the greater amount of air space between the larger, more irregular grains. See if you can find Sel Gris (grey salt) and use it only to season food after cooking (rather than during cooking) to get a bright, briney salt flavor.
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