The surface of the salt grains reacts with what is in the air (moisture, smells), slowly changing the surface over time, and since it’s that surface that touches our taste buts most, the taste of the salt will be different.
Salts are also often not pure sodium, but have added elements that give it a distinct taste and aroma. That original taste/aroma will be lost over time, because aroma = smell = particles flying away in the air. Long exposure to a strong smell will also cause the salt to acquire that different smell as part of it’s new aroma.
Starting from larger grains and grinding them shortly before usage, would thus give salt that smells and tastes more like it’s fresh from the salt factory. But I do wonder how many people would be able to tell the difference in a blind test.
The surface of the salt grains reacts with what is in the air (moisture, smells), slowly changing the surface over time, and since it’s that surface that touches our taste buts most, the taste of the salt will be different.
Salts are also often not pure sodium, but have added elements that give it a distinct taste and aroma. That original taste/aroma will be lost over time, because aroma = smell = particles flying away in the air. Long exposure to a strong smell will also cause the salt to acquire that different smell as part of it’s new aroma.
Starting from larger grains and grinding them shortly before usage, would thus give salt that smells and tastes more like it’s fresh from the salt factory. But I do wonder how many people would be able to tell the difference in a blind test.