Salt is just salt. Right?

Not all salt is created equal

Salt might seem simple, but in your kitchen, it plays a surprisingly complex role. Different types of salt bring different textures, flavours and functions to your food.

Some salts dissolve instantly, others add a crunchy finish.

Some are chosen for their purity, others for their natural trace minerals. At JOZO, we believe that understanding these differences helps you make smarter choices – and tastier meals. Rest assured, cooking potatoes, cracking open an egg  or finishing a steak, there’s a perfect salt for the job.

Sea salt – shaped by nature

Harvested from seawater and dried by sun and wind, sea salt is one of the oldest forms of salt we use. It’s made using a slow, natural process that leaves behind trace minerals, and sometimes, tiny signs of its coastal origins. Yes, it can contain small specks of shell or stone. But that’s not a flaw – it’s a feature. At JOZO, our sea salt is carefully cleaned and filtered, but we don’t chase a sterile look. We let nature shine through.

The purest salt there is?

Vacuum salt, also known as table salt, is the purest salt you can buy. It’s sourced in the Netherlands and Denmark from underground deposits created millions of years ago by the evaporation of the Zechstein Sea.

It all starts as underground brine, drawn from these ancient salt layers. The liquid brine is filtered and purified, then slowly evaporated in a closed pressurised system (hence the “vacuum” part). The result is exceptionally pure, white salt crystals with a clean, consistent taste. It’s the go-to for baking, seasoning and cooking where precision matters.

What do we mean by pure exactly – as in pure Salt and pure Sodium Chloride? Well, salt is chemically referred to as Sodium Chloride (NaCl) and our goal is to produce and provide you with a product that is exactly that – pure uncompromised salt, free from the variations and impurities found in other types of salt.

JOZO’s Fine and Extra fine salt is available both with and without added iodine – so you can choose what suits your needs.

Try it:

JOZO’s Fine and Extra fine salt is available both with and without added iodine – so you can choose what suits your needs.

The art of flakes

Flake salt is the chef’s favourite – and for good reason. Those delicate, pyramid-shaped crystals are more than just pretty. They add a gentle crunch and a burst of flavour that melts on the tongue.

Unlike standard sea salt, flake salt is made by carefully dissolving sea salt into a brine, then re-evaporating it under controlled conditions. This encourages the geometricalflakes to form on the surface, where they’re gently harvested by hand. Our delicious flake salt is made in Greece using traditional methods.

Iodine – the tiny mineral with a big job

Why do some salts have added iodine? Because not everyone gets enough from their diet. And iodine is essential. It supports healthy thyroid function, helps regulate metabolism and is critical for brain development – especially during pregnancy and childhood. That’s why, for almost a century, iodine has been added to salt across Europe, where deficiency is still a public health concern. Adding it to salt remains one of the simplest and most effective solutions.

The World Health Organization recommends a daily intake of around 150 micrograms of iodine for adults – slightly more for pregnant and breastfeeding women. But since our bodies can’t make it, we have to get it from what we eat.