Taken With a Grain of Salt From: The Washington Post | Date: August 26, 1998| Author: | Copyright 1998 The Washington Post. This material is published under license from the Washington Post.  All inquiries regarding rights should be directed to the Washington Post.Copyright information

What's so special about the "popcorn salt" and "margarita salt" sold in supermarkets?

Chemically speaking, absolutely nothing. They're plain old salt: sodium chloride. Physically speaking, they're either finer-grained or coarser- grained than ordinary table salt. And that's all.

For margaritas, you want coarse crystals that will stick to the lime juice on the rim of the glass. (You do wet the rim with lime juice, don't you? Not, heaven forbid, with water.) Finer grains would dissolve in the juice. For popcorn, you want the opposite: fine, almost powdered particles that will nestle ...

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