non-iodised salt

Non-iodised salt is sodium chloride (NaCl) in its natural or refined form, without the addition of iodine compounds or anti-caking agents. Unlike iodised salt, which has potassium iodide or sodium iodide added for nutritional supplementation, non-iodised salt retains the mineral profile of its source—whether mined from rock salt deposits, evaporated from seawater, or harvested from salt marshes. The crystal structure and texture vary depending on origin and processing method, ranging from fine granules to larger flakes or irregular chunks. Non-iodised salt contains trace minerals such as magnesium, potassium, and calcium, depending on whether it comes from sea salt or mineral deposits, contributing subtle differences in flavor and mouthfeel compared to refined table salt.

Non-iodised salt is the preferred choice for most professional and home cooking applications, as it does not impart the slight metallic or bitter aftertaste associated with iodine additives. It is essential for seasoning dishes, brining, curing, and pickling, where its pure sodium chloride content does not interfere with flavor development or fermentation processes. Different forms are favored for specific purposes: sea salt flakes for finishing dishes, kosher salt for dry brining and general seasoning, and Himalayan or mineral salt for specialty applications. Non-iodised salt pairs well with all cuisines and ingredients, making it indispensable in stocks, sauces, baked goods, and charcuterie.