Duxbury Salt vs. Table Salt: Why Taste (and Quality) Matters
Salt is one of the most essential ingredients in every kitchen — but not all salt is created equal. If you've only ever used traditional table salt, you're in for a flavorful awakening. Let’s talk about the difference between ordinary table salt and mineral-rich, pure unrefined Duxbury Salt, and why upgrading your salt can seriously elevate your cooking.
The Taste Test: Bold vs. Bland
Duxbury Salt is hand-harvested from the clean waters of Duxbury Bay, Massachusetts, and left completely unrefined. It retains a complex blend of naturally occurring minerals like calcium, magnesium, and potassium — and you can taste the difference. It delivers a clean, bright, briny flavor that enhances food rather than overpowering it. There's depth, nuance, and a subtle sweetness that makes ingredients pop.
Table salt, on the other hand, is heavily processed. It's typically stripped of all minerals and additives like anti-caking agents and iodine are added. The result? A flat, sharp saltiness without character or complexity.
Texture That Transforms
Duxbury Salt has a delicate, flaky texture that adds a satisfying crunch and melts beautifully into food. It’s perfect for finishing dishes — think seared steak, roasted vegetables, or even chocolate chip cookies. Table salt, by contrast, is finely ground and tightly packed, making it harder to control and less enjoyable as a finishing touch.
Why It Matters
Salt isn’t just seasoning — it’s a flavor amplifier. The better the salt, the better your food tastes. When you use a pure, mineral-rich salt like Duxbury, you're not just adding sodium. You’re bringing out the natural flavors of your ingredients in a more balanced and vibrant way.
The Bottom Line
Once you taste the difference, you won’t want to go back. Whether you’re a home cook or a professional chef, using a high-quality finishing salt like Duxbury Salt transforms your food from good to unforgettable.
So next time you reach for the salt, ask yourself — are you seasoning or just salting?