# Difference Between Sea Salt and Regular Salt Author: Nex Virox Team (Editorial Team) Reviewed by: Varshal Nirbhavane Published: 2026-09-05 Last updated: 2026-09-05 Canonical: https://nexvirox.com/difference-between/difference-between-sea-salt-and-regular-salt/ **Quick answer:** The main difference between Sea Salt and Regular Salt is that sea salt comes from evaporated seawater and retains trace minerals, while regular salt is mined and heavily processed to be nearly pure sodium chloride. Sea Salt is a minimally processed salt with a coarser, flakier texture, while Regular Salt is a fine-grained, refined salt with added anti-caking agents.

Difference Between Sea Salt and Regular Salt: Comparison Table

Aspect	Sea Salt	Regular Salt
Definition	Salt produced by evaporating seawater, retaining trace minerals from the ocean source.	Salt typically mined from underground deposits, then refined and purified for table use.
Source	Harvested from ocean water in coastal evaporation ponds or tidal basins.	Extracted from ancient underground salt beds or domes via mining or solution pumping.
Production Method	Uses solar or heat evaporation of seawater, leaving behind crystalline salt.	Undergoes mechanical mining, then washing, refining, and often chemical processing.
Processing Level	Minimally processed, often unwashed and unrefined, retaining natural mineral content.	Heavily processed to strip impurities and achieve a uniform, free-flowing product.
Primary Composition	Sodium chloride typically 85-95%, with moisture and trace minerals making up the rest.	Sodium chloride at 97-99% purity, with anti-caking agents added in small amounts.
Trace Minerals	Contains magnesium, calcium, potassium, and iron in small, variable quantities.	Most trace minerals are removed during refining; only added iodine and fluoride remain.
Sodium Content	Lower sodium per teaspoon due to larger crystals and lower density, roughly 1,800-2,000 mg.	Higher sodium per teaspoon at about 2,300 mg because finer crystals pack more tightly.
Iodine Content	Naturally low in iodine unless specifically fortified; provides minimal dietary iodine.	Often iodized with potassium iodide to prevent iodine deficiency disorders.
Anti-Caking Agents	Typically free of anti-caking agents, which can cause clumping in humid conditions.	Contains calcium silicate or magnesium carbonate to prevent clumping and ensure free flow.
Additives	Usually additive-free, though some brands add iodine or anti-caking agents.	Frequently includes iodine, dextrose, and anti-caking agents in the final product.
Crystal Size	Large, irregular, coarse crystals that vary in shape and size between batches.	Small, uniform, cubic crystals that are consistent in size and shape.
Crystal Shape	Flaky or pyramidal shapes depending on harvest method and evaporation rate.	Perfectly cubic crystals formed through controlled recrystallization processes.
Texture	Crunchy and coarse, providing a satisfying pop when used as a finishing salt.	Fine and powdery, dissolving quickly and evenly across food surfaces.
Dissolution Rate	Dissolves slowly due to large crystal size, making it ideal for finishing dishes.	Dissolves rapidly in liquids, making it suitable for baking and brining.
Flavor Profile	Briney, complex flavor with subtle mineral notes from magnesium and potassium.	Clean, sharp, purely salty taste without any mineral or metallic undertones.
Salinity Perception	Perceived as less salty per pinch because crystals are larger and less dense.	Tastes saltier per volume because fine crystals dissolve quickly on the tongue.
Cost	Priced 5-20 times higher than regular salt due to labor-intensive harvesting and branding.	Very inexpensive, costing pennies per pound due to mass production and mining scale.
Availability	Widely available in grocery stores but with limited brand and origin options.	Universal availability in every grocery store, convenience store, and bulk supplier.
Packaging	Sold in boxes, bags, or grinders, often marketed as gourmet or artisanal products.	Sold in cylindrical cartons, bags, or shakers with pour spouts and moisture protection.
Shelf Life	Indefinite when stored dry, but may clump or absorb odors without anti-caking agents.	Indefinite shelf life, though iodized salt may lose iodine potency after 5 years.
Moisture Absorption	Hygroscopic, absorbing ambient moisture quickly and forming hard clumps in humid air.	Resists moisture absorption due to anti-caking agents, maintaining free-flowing state.
Baking Performance	Coarse crystals measure inconsistently in recipes, causing unpredictable salt distribution.	Fine grains measure accurately per teaspoon, ensuring consistent dough and batter results.
Cooking Use	Best used as a finishing salt on meats, salads, and chocolate to add crunch.	Preferred for cooking, baking, boiling pasta, and general everyday seasoning.
Brining Suitability	Dissolves slowly in cold water, requiring longer stirring for brine solutions.	Dissolves instantly in water, making it efficient for quick pickle and brine recipes.
Health Impact	Provides trace minerals but still delivers comparable sodium levels that affect blood pressure.	Iodized version prevents goiter; excess intake raises hypertension risk equally.
Dietary Suitability	Unsuitable for iodine-deficient individuals unless specifically choosing iodized sea salt.	Iodized regular salt is the recommended choice for populations at risk of deficiency.
Environmental Footprint	Solar evaporation uses sunlight but requires large coastal land areas and slow production cycles.	Mining consumes significant energy and water, with habitat disruption at extraction sites.
Regulatory Standards	Subject to food-grade standards but with less uniform composition across global producers.	Meets strict purity standards, with mandatory iodine fortification in many countries.
Typical Users	Chefs and home cooks seeking texture, visual appeal, and mineral complexity in finished dishes.	Households, restaurants, and food manufacturers needing reliable, affordable daily seasoning.
Best-Fit Scenario	Choose sea salt for final sprinkling on steaks, salads, and desserts where crunch matters.	Choose regular salt for baking, cooking, canning, and every recipe requiring precise measurements.

What Is Sea Salt?

Sea salt is the crystalline mineral left behind when seawater evaporates. It exists to deliver the salty taste humans crave while carrying trace minerals from the ocean. Producers harvest it from coastal evaporation ponds, giving it a coarser texture and a more complex flavor profile than refined table salt.

Definition of Sea Salt

Sea salt is a minimally processed culinary and industrial seasoning produced by the natural or accelerated solar evaporation of ocean water, retaining trace amounts of magnesium, calcium, potassium and other marine minerals. Its crystal size, moisture content and mineral composition vary by harvest location, making it distinct from purified, additive-treated table salt.

Key Characteristics of Sea Salt

Characteristic	What It Means in Practice
Coarse crystal texture	Larger flakes crunch on the tongue, delivering a burst of saltiness that dissolves slowly.
Trace mineral content	Magnesium, calcium and potassium remain, adding subtle bitter or sweet undertones.
Unrefined production	No chemical washing or anti-caking agents, so the salt keeps its natural grey or pink hue.
Variable moisture level	Residual water makes it slightly damp, helping it cling to food surfaces better.
Regional flavor variance	Fleur de sel from France tastes different from Maldon from England due to local water chemistry.
Lower sodium density	Its bulky flakes weigh less per teaspoon, so you may use more volume for the same sodium.
Slow dissolution rate	Large crystals melt gradually, making them ideal for finishing steaks or baked goods.
No added iodine	It lacks the iodine fortification found in most regular table salt, a thyroid-relevant difference.
Natural harvesting method	Sun and wind evaporate seawater in shallow ponds, a process taking months.
Distinct mouthfeel	Crunchy, brittle shards provide a textural contrast that fine powders cannot replicate.

Common Examples of Sea Salt

Maldon Salt – hand-harvested from England, its pyramid-shaped flakes are prized for finishing dishes.
Fleur de Sel – a delicate French salt skimmed from the surface of Guérande salt pans.
Himalayan Pink Salt – mined from Pakistan, its iron oxide gives it a distinctive pink tint.
Sel Gris – a grey, moist salt from France that retains clay and minerals from the Atlantic coast.
Hawaiian Black Lava Salt – activated charcoal gives it a smoky flavor and jet-black appearance.
Hawaiian Red Alaea Salt – mixed with red volcanic clay, it adds an earthy note to traditional luau dishes.
Celtic Sea Salt – a grey, hand-raked salt from Brittany with high magnesium and moisture levels.
Murray River Salt – pink-hued flakes from Australia with a soft, flaky texture that crumbles easily.
Kosher-Style Sea Salt – large, flat crystals made for seasoning meat and drawing out moisture in koshering.
Smoked Sea Salt – cold-smoked over wood chips, it imparts a bacon-like depth to vegetables and meats.

Advantages and Limitations of Sea Salt

Advantages	Limitations
Adds a satisfying crunch and texture that fine table salt cannot provide.	Costs significantly more per gram than regular salt, often 5-10 times the price.
Retains trace minerals like magnesium and potassium that are stripped from refined salt.	Mineral amounts are too small to deliver any measurable nutritional benefit.
Contains no anti-caking agents or artificial additives, appealing to clean-label shoppers.	Absence of iodine may matter for people with low dietary iodine intake.
Its slow dissolution makes it excellent for finishing steaks, salads and chocolates.	Large crystals dissolve unevenly in baking, risking pockets of over-salting in dough.
Regional varieties offer unique flavors that elevate gourmet cooking.	Moisture content makes it clump in humid climates without added flow agents.
Works as a natural exfoliant in homemade body scrubs and cosmetic routines.	Heavy metals like microplastics may be present in less-regulated harvest regions.
Its bold flavor lets you use less volume to achieve the same perceived saltiness.	Measuring by volume is unreliable because crystal size varies between brands.
Visually appealing on finished dishes, adding a professional restaurant look.	Flavor differences are subtle and often undetectable once dissolved into cooked food.
Harvesting methods are often traditional and low-energy compared to industrial refining.	Harvest yields depend on weather, causing supply and price fluctuations.
Pairs well with sweet dishes, creating a salted-caramel contrast that regular salt misses.	It still contains roughly 98% sodium chloride, so it is not a healthier salt option.

What Is Regular Salt?

Regular salt is refined table salt, typically mined from underground deposits and heavily processed. It is the standard white salt found in most kitchens and shakers. Regular salt exists primarily to season food, preserve ingredients, and provide essential sodium for human bodily functions.

Definition of Regular Salt

Regular salt is the purified, finely ground crystalline form of sodium chloride (NaCl), usually sourced from rock salt deposits or evaporated seawater. It undergoes washing, bleaching, and anti-caking treatment to remove trace minerals and impurities. Iodine and anti-caking agents are commonly added to produce the final commercial product.

Key Characteristics of Regular Salt

Characteristic	What It Means in Practice
Fine grain size	Dissolves rapidly on food surfaces, delivering immediate salty taste without waiting.
High sodium content	Contains about 590 mg sodium per quarter teaspoon, making dosage control straightforward.
Heavy processing	Stripped of natural minerals like magnesium and potassium during the refining process.
Anti-caking agents	Added to prevent clumping in humid conditions, keeping the salt free-flowing from shakers.
Iodised option	Fortified with potassium iodide to prevent iodine deficiency disorders like goitre.
Uniform crystal shape	Cubic, consistent crystals provide predictable salinity and even distribution across dishes.
Bitter aftertaste	Trace impurities and additives can leave a slight metallic or bitter finish on the tongue.
Rapid absorption	Fine particles dissolve quickly in liquids, making it ideal for brines and baking recipes.
Low moisture content	Dried thoroughly during production, extending shelf life almost indefinitely when stored dry.
Neutral white colour	Bleached appearance makes it visually invisible when dissolved, preserving dish aesthetics.

Common Examples of Regular Salt

Morton Table Salt – the most widely sold iodised salt brand in American supermarkets since 1911.
Diamond Crystal Kosher Salt – a refined salt with larger flakes, popular with chefs for pinching.
Morton Iodised Sea Salt – a blend that combines regular processing with iodine fortification for health.
Windsor Table Salt – a common Canadian brand offering plain and iodised varieties in standard shakers.
Maldon Sea Salt Flakes – though technically sea salt, it is often sold alongside regular salt for finishing.
Generic Store-Brand Salt – unbranded supermarket salt, identical in composition to national brands.
Popcorn Salt – an extra-fine ground regular salt designed to stick to popped corn kernels.
Pickling Salt – pure regular salt without anti-caking agents, used for brines and preserves.
Canning Salt – additive-free regular salt that keeps pickling liquids clear and free of cloudiness.
Iodised Table Salt from Cargill – a bulk supplier of refined salt used in packaged foods worldwide.

Advantages and Limitations of Regular Salt

Advantages	Limitations
Costs significantly less than sea salt, making it accessible for everyday household cooking.	Processing strips beneficial trace minerals like magnesium, potassium, and calcium entirely.
Dissolves quickly and evenly, ensuring consistent seasoning in soups, sauces, and batters.	Anti-caking agents can leave a chalky or metallic residue that alters delicate flavours.
Iodised versions prevent iodine deficiency, a leading cause of thyroid problems globally.	Fine grains are easy to overuse, leading to accidental oversalting and high sodium intake.
Uniform crystal size allows precise measurement for baking and recipe replication.	Bleaching agents and additives introduce unnatural chemicals not present in unrefined salts.
Long shelf life with no refrigeration needed, remaining stable for years in airtight containers.	Lacks the crunchy texture and burst of flavour that coarse sea salt provides on finished dishes.
Widely available in every grocery store, convenience shop, and bulk retailer globally.	Harsh, sharp salinity can overpower subtle ingredients like fresh herbs or delicate fish.
Standardised sodium content allows reliable dietary tracking for people managing blood pressure.	No mineral complexity, so it delivers a flat, one-dimensional saltiness compared to sea salt.
Fine texture makes it ideal for baking, where rapid dissolution prevents gritty crystals in dough.	High consumption linked to hypertension, stroke, and cardiovascular disease in population studies.
Neutral taste profile works universally across sweet and savoury recipes without interference.	Cannot be used as a finishing salt because it dissolves instantly and leaves no visible crunch.
Production is highly industrialised, ensuring consistent quality and purity batch after batch.	Environmental cost of mining and refining is higher than simple solar-evaporated sea salt production.

Similarities Between Sea Salt and Regular Salt

Shared Aspect	How Sea Salt and Regular Salt Are Alike
Primary Purpose	Sea salt and regular salt both serve primarily as flavor enhancers that make food taste saltier.
Core Ingredient	Sea salt and regular salt both contain sodium chloride as their dominant chemical compound.
Chemical Formula	Sea salt and regular salt both share the identical chemical formula of NaCl.
Salty Taste	Sea salt and regular salt both deliver the same fundamental salty taste on the human palate.
Food Category	Sea salt and regular salt both fall into the culinary category of edible mineral seasonings.
Dietary Role	Sea salt and regular salt both provide dietary sodium that supports nerve and muscle function.
Usage Method	Sea salt and regular salt both get added directly to food during cooking or at the table.
Measurement Units	Sea salt and regular salt both get measured by weight in grams or by volume in teaspoons.
Preservation Role	Sea salt and regular salt both act as effective preservatives that inhibit microbial growth in food.
Baking Function	Sea salt and regular salt both strengthen gluten structure and control yeast activity in baked goods.
Brining Use	Sea salt and regular salt both create brine solutions that tenderize meat and poultry.
Finishing Touch	Sea salt and regular salt both work as final garnishes sprinkled on dishes before serving.
Global Availability	Sea salt and regular salt both remain widely available in grocery stores across all regions worldwide.
Cost Range	Sea salt and regular salt both offer affordable options that fit within most household grocery budgets.
Storage Needs	Sea salt and regular salt both require airtight containers to prevent clumping from moisture absorption.
Shelf Stability	Sea salt and regular salt both remain shelf-stable indefinitely without spoiling or expiring.
Temperature Tolerance	Sea salt and regular salt both withstand extreme heat without breaking down or losing flavor.
Dissolving Property	Sea salt and regular salt both dissolve readily in water to create uniform saline solutions.
Caloric Value	Sea salt and regular salt both contain zero calories and provide no energy to the diet.
Fat Content	Sea salt and regular salt both contain no fat, cholesterol, or protein in their composition.
Regulatory Status	Sea salt and regular salt both qualify as generally recognized as safe by food authorities.
Labeling Rules	Sea salt and regular salt both require sodium content disclosure on nutrition facts panels.
Allergen Profile	Sea salt and regular salt both remain free of the eight major food allergens.
Health Caution	Sea salt and regular salt both contribute to hypertension risk when consumed excessively.
Daily Limit	Sea salt and regular salt both count toward the same recommended daily sodium limit of 2,300 milligrams.
Substitution Rule	Sea salt and regular salt both can replace each other in most recipes at equal volume.
Recipe Presence	Sea salt and regular salt both appear as standard ingredients in nearly all savory recipes.
Texture Variety	Sea salt and regular salt both come in fine, coarse, and flaky grind sizes for different uses.
Production Scale	Sea salt and regular salt both undergo large-scale industrial harvesting and processing for mass distribution.
Long-Term Outcome	Sea salt and regular salt both consistently deliver reliable seasoning results across decades of culinary use.

Sea Salt or Regular Salt: Which Should You Choose?

Choose based on texture and finishing needs, not nutrition, because both contain roughly 40% sodium by weight. Sea Salt wins for crunchy toppings and visual appeal. Regular Salt wins for baking, brining, and everyday cooking where even dissolution matters most.

When to Use Sea Salt

Choose Sea Salt when you need a crunchy, flaky finish on steaks, chocolate, or salads. Use it as a final garnish after cooking, not during. It also suits high-end plating where visible crystals add texture, and when you want trace minerals like magnesium for a slightly different flavor profile.

When to Use Regular Salt

Choose Regular Salt when you need precise, even seasoning in baked bread, cakes, or pasta water. Use it for brining meats where fine grains dissolve instantly, and for bulk cooking because it costs 90% less. It is also the reliable pick for canning and pickling where anti-caking agents prevent clumping.

Common Misconceptions About Sea Salt and Regular Salt

Common Myth	The Reality
Sea salt is always healthier than regular salt because it is natural.	Both sea salt and regular salt contain about 40% sodium by weight, so neither offers a meaningful health advantage over the other.
Regular salt is chemically bleached or processed with toxic chemicals.	Regular salt is mined from ancient deposits and purified with minimal processing, not bleached; it contains no added toxic chemicals.
Sea salt has less sodium than regular salt, so it is better for blood pressure.	Sea salt and regular salt have nearly identical sodium content per teaspoon, so swapping them does not lower blood pressure.
Sea salt contains enough iodine to prevent iodine deficiency.	Most sea salt lacks added iodine, whereas regular salt is typically iodized to prevent thyroid disorders and goiter.
All sea salt tastes exactly the same as regular salt.	Sea salt retains trace minerals like magnesium and calcium, giving it a more complex, briny flavor than the pure sodium chloride taste of regular salt.
Regular salt is made from seawater that has been evaporated.	Regular salt is usually mined from underground rock salt deposits, while sea salt comes from evaporated ocean or lake water.
Sea salt is always unrefined and free from any additives.	Some commercial sea salt products contain anti-caking agents or flow agents, so check the label to confirm the ingredients.
Using sea salt in baking produces identical results to using regular salt.	Sea salt crystals are larger and coarser, so measuring by volume yields less salt per teaspoon, altering the final taste of baked goods.
Regular salt dissolves faster than sea salt in every cooking application.	Fine-grained regular salt dissolves quickly, but coarse sea salt dissolves slower, which is why cooks use it as a finishing touch on meats.
Sea salt is completely free of microplastics and environmental contaminants.	Studies have detected microplastics in many commercial sea salt brands, whereas regular salt from deep mines generally contains fewer such contaminants.
Regular salt is just a synthetic laboratory creation, not a natural mineral.	Regular salt is naturally mined halite, the mineral form of sodium chloride, and it is not synthesized in a lab.
Sea salt provides significant amounts of essential minerals like iron and zinc.	Trace minerals in sea salt exist in negligible amounts, so it is not a meaningful dietary source of iron, zinc, or other essential nutrients.
Coarse sea salt and fine regular salt can be swapped one-for-one in any recipe.	Coarse sea salt is less dense by volume, so you need about half the amount of fine regular salt to achieve the same saltiness.
Sea salt never clumps, so it is always easier to use than regular salt.	Unrefined sea salt can absorb moisture and clump in humid environments, while regular salt often includes anti-caking agents to prevent this.
Regular salt is always white, while sea salt comes in many colors naturally.	Regular salt is white due to purification, but sea salt can be grey, pink, or black depending on the minerals and clay in its source water.
Sea salt is a modern trend that has only become popular recently.	Sea salt has been harvested for thousands of years, predating regular salt mining by centuries in many coastal civilizations.
Regular salt has a stronger, more intense salty flavor than sea salt.	Regular salt delivers a sharper, immediate salty hit, while sea salt offers a milder, slower-building saltiness with mineral undertones.
Sea salt is always more expensive because it is superior in quality.	Sea salt costs more due to labor-intensive harvesting, but it is not nutritionally or functionally superior to regular salt for most cooking.
People with high blood pressure can safely use sea salt instead of regular salt.	Sea salt contains the same sodium as regular salt, so it raises blood pressure equally and offers no safety advantage for hypertensive individuals.
Regular salt is stripped of all beneficial minerals, making it empty calories.	Regular salt is purified to remove impurities, but it retains the essential sodium your body needs; it is not empty calories since it has none.
Sea salt is always harvested from clean, pristine ocean waters.	Sea salt is harvested from oceans that contain pollutants, and reputable producers filter it, but pristine source water is not guaranteed.
Regular salt cannot be used as a finishing salt on food because it tastes bad.	Regular salt works fine as a finishing salt, though its fine crystals dissolve quickly and do not provide the crunchy texture of coarse sea salt.
Sea salt is gluten-free, but regular salt contains gluten.	Both sea salt and regular salt are naturally gluten-free, as pure sodium chloride contains no wheat, barley, or rye proteins.
Regular salt is bad for you, but sea salt is completely safe to consume freely.	Excess sodium from either sea salt or regular salt increases heart disease risk, so moderation applies equally to both types.
Sea salt has a lower glycemic index than regular salt.	Neither sea salt nor regular salt contains carbohydrates, so the concept of glycemic index does not apply to either substance.
Regular salt is always fine-grained, while sea salt is always coarse.	Regular salt comes in fine, kosher, and coarse varieties, and sea salt is also sold in fine, flaky, and coarse crystal sizes.
Sea salt is better for preserving food than regular salt.	Regular salt dissolves more uniformly and penetrates food faster, making it more effective for brining and preserving than coarse sea salt.
Regular salt is a man-made product that does not exist in nature.	Regular salt is naturally occurring halite found in underground deposits, and it is mined, not manufactured from scratch.
Sea salt tastes saltier than regular salt, so you need less of it.	Sea salt often tastes less salty per volume because its larger crystals pack less sodium per teaspoon, so you may need more, not less.
Switching from regular salt to sea salt will improve your overall health.	Switching from regular salt to sea salt changes flavor and texture, but it does not improve health outcomes since both deliver identical sodium levels.

Conclusion

Difference Between Sea Salt and Regular Salt comes down to processing and texture, not nutrition. Choose sea salt for crunchy finishing and mineral flavor. Choose regular salt for consistent dissolving, iodine, and everyday cooking. Both contain comparable sodium, so use either sparingly for health.

## FAQ ### What is the main difference between sea salt and regular salt? The main difference is their source and processing: sea salt comes from evaporated seawater and is minimally processed, while regular table salt is mined from underground deposits and heavily refined. ### Which is better for you, sea salt or regular salt? Neither is better nutritionally because both contain roughly the same amount of sodium by weight, so the healthiest choice is simply the one that helps you control your total sodium intake. ### Is sea salt more expensive than regular salt? Yes, sea salt is typically two to five times more expensive than regular table salt because its harvesting and evaporation processes are more labor-intensive and produce a smaller yield. ### Does sea salt contain less sodium than regular salt? No, sea salt and regular salt contain nearly identical amounts of sodium by weight, but sea salt's larger crystals mean a teaspoon holds less sodium than a teaspoon of fine table salt. ### Is sea salt safe for people with high blood pressure? No, sea salt is not a safe alternative for people with high blood pressure because it contains the same amount of sodium as regular salt, which can still raise blood pressure. ### Can I use sea salt in a salt grinder or regular salt shaker? Yes, you can use coarse sea salt in a grinder, but it will clog a standard shaker, so use fine sea salt for shakers and reserve coarse crystals for grinding. ### What is the biggest beginner mistake when cooking with sea salt? The biggest mistake is measuring sea salt and regular salt by volume interchangeably, which leads to over-salting because sea salt's larger crystals take up more space than fine table salt. ### Can I substitute sea salt for regular salt in baking recipes? Yes, you can substitute sea salt for regular salt in baking, but you must use the same weight, not volume, to avoid altering the dough's texture and saltiness. ### Why do chefs prefer sea salt for finishing dishes? Chefs prefer sea salt for finishing because its large, crunchy crystals provide a burst of salty flavor and texture that dissolves slowly on the tongue, unlike fine regular salt. ### Can I switch from regular salt to sea salt without changing my recipes? Yes, you can switch by weight, but you must reduce the volume by about half because a tablespoon of fine regular salt is much denser than a tablespoon of coarse sea salt.