Flake Salt

Flake salt is a type of salt characterized by its thin, flat, and often irregularly shaped crystals. It is typically produced by evaporating brine, often from seawater, in a controlled manner that encourages the formation of these distinctive crystal structures. This process results in a salt with a delicate texture and a quick-dissolving quality.

Manufacturers add flake salt primarily for its flavor and unique texture, especially as a finishing salt on prepared foods. Its larger surface area allows it to dissolve quickly on the tongue, providing an immediate burst of salty taste. It can also function as a preservative in various food products.

Salt (sodium chloride), the primary component of flake salt, is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). High sodium intake is a public health concern because it can contribute to high blood pressure, a risk factor for heart disease and stroke. The FDA's Daily Value for sodium is 2,300 mg. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated sodium chloride.