deficiency (below). This practice began in the
United States in 1924. Because iodide is
sensitive to acidity, manufacturers usually
supplement iodized salt with stabilizing traces
of sodium carbonate or thiosulfate and sugar.
When dissolved in chlorinated tap water,
iodized salt can develop a distinct seaweed-
like iodine odor, the result of a reaction
between the iodide and chlorine compounds.
Flake Salt Flake salts come in flat, extended
particles rather than compact, dense granules.
Flake salts are produced by surface
evaporation of the mother brine, or by
mechanically rolling granulated salts. Maldon
sea salt from the south coast of England
includes individual hollow-pyramid crystals
measuring as much as a half-inch/1 cm across.
The large particles of flake salts and
minimally processed sea salts are easier to
measure and add by the pinch. Sprinkled onto
a food at the last minute, flake salt provides a