Why is it that red sea salt is never mentioned in these salt discussions? It is made by dehydrating sea water from the red sea, which I would think tend to make it superior to any chemically laboratory mixed salt recipe.
It is only partially made from dehydrated sea water and then chemically corrected to mimic sea water. Dehydration of sea water and re-hydration does not reproduce the original sea water, that is why Red Sea Salt is chemically corrected. Is it good salt? Yes, but I don't think there are any commercially prepared salt mixes that are bad.