Doesn’t all salt originally come from a sea?
Serious gourmands pay outrageous money for obscure sea salts. One Japanese company pumps up water from deep in the ocean (cause salt from down there tastes better) and spends a year processing it just so.
It’s the end of the word.
I have no idea. I just know that they ruined their soup.
Acid + Base -> Salt + Water.
HCL + NaOH -> NaCl + H20.
HCL + KOH -> KCl + H20.
And so on. NaCl, KCl are two types of salts, and they all have the same characteristics. Any Alkaline metal plus a halogen.
So ‘low sodium’ simply means switching Na for K.