Edible salt, commonly known as table salt, is an essential mineral that plays a vital role in human health and culinary practices. Primarily composed of sodium chloride (NaCl), salt is harvested from either salt mines or seawater. It is one of the oldest known food seasonings and has been valued for its ability to enhance flavors, preserve foods, and serve as a critical nutrient.

The human body requires sodium to maintain fluid balance, nerve function, and muscle contractions. However, excessive intake of salt can lead to health issues such as high blood pressure, heart disease, and stroke. For this reason, dietary guidelines recommend moderating salt intake, especially with the prevalence of processed foods that contain high sodium levels.

Salt comes in various forms, including iodized salt, sea salt, Himalayan pink salt, and kosher salt. Each type has unique properties, textures, and mineral compositions. Iodized salt, which contains added iodine, was introduced to address iodine deficiencies and support thyroid health. Sea salt, obtained through evaporating seawater, often retains trace minerals that add flavor complexity. Himalayan salt, recognized for its pink hue, is mined in Pakistan and is rich in trace elements, contributing to its unique color.