I use salt flour for popcorn; it's essentially salt that is milled as fine as flour. There was a study (which I can't find now) which found that our perception of saltiness is based less on amount and more on surface area coverage.

It's sometimes just called "popcorn salt" and it's exactly as you describe. (And it can also be made at home from regular table salt with a food processor or mortar & pestle.)

I take a trip to the bulk-barn often enough to get “Butter Salt” it’s powdered and yellow. I suspect it’s what goes into the packages for the movie theatre.

>Grinder means finer salt.

I've never seen on-the-spot ground salt smaller than the stuff you can buy already grounded. Except if you buy flakes, but then why do so if you want finer salt?

It's just culinary cargo cult. You grind pepper and other such things because the flavor survives well in the peppercorn but degrades relatively rapidly in air, so waiting until the last minute to grind it results in better flavor. Oxidized pepper is easy to notice the difference in flavor profile and much lower complexity. Especially the pepper shakers that have been sitting at the restaurant table probably yea verily these many years, mostly unused.

Therefore, grinding things at the last minute makes them taste better, goes the simplification.

Therefore, grinding salt must make it taste better.

But salt is not like the aromatic flavors in a peppercorn. Salt is geologically stable. NaCl itself does not need a last minute grind to retain its salty flavors. NaCl is not a chemically complex flavor.

I qualified that as NaCl specifically because it is faintly possible some of the fancy salts could have their fancy flavors come out better if they are ground, but I'm yet to even notice a difference when any of these are used in food in any manner so I can't judge. Those flavors must be awfully darned stable as it is if they're still hanging around in a 99+% NaCl environment. I'd want to see a specific chemical that can survive that but will suddenly wilt if exposed to oxygen. (We're sure not talking about traditional benzene-ring aromatics at that point!) If there is a difference it is hovering at the very bottom of human detectability.

Salt grinders are annoying. They're hard to use because you're trying to grind a rock, a soft rock sure but still a rock. It's wasted effort, and it occurs to me to wonder if they even do anything to speak of; now I want to find one and compare the before and after of the chunk size; I find myself suspicious that many of them are just theatrics and the salt basically passes through unscathed because "cheap plastic" and "grinding a rock" are not compatible with each other. Even if it does do some real grinding it's still a waste though because it was never necessary, you could just have bought it at the right grain size.

The reason you'd use a salt grinder is when you specifically want an inconsistent spread of grain sizes in one single application. Like salt flakes on ganache or caramel, or there's a beloved french butter with large crystals mixed into it.

Usually you'd just use two sizes of salt. I don't own a salt grinder, can't remember ever seeing one in a professional kitchen, don't recommend people buy them. But it does produce a particular effect that you could prefer for some applications.

And in fact I suspect popcorn might be one of the places where it would shine. An even background of salt dust with bursts of intense saltiness from larger grains sounds good here. I'm not going to buy a salt grinder to test it but it's not an absurd idea.

> It's just culinary cargo cult.

I think you’re misunderstanding the use. It’s a different goal from grinding spices. It’s functional. And I’ve never seen powdered salt selling anywhere in Canada. (Except for expensive artisan stuff). So, the best way to achieve it is with a grinder+rock salt. I’ve been using a simple Amazon grinder and it’s easy to use.

Powdered salt tastes different not because of a differing chemical composition, but because of its different physical nature + your tongue.

>It’s a different goal from grinding spices. It’s functional.

Or... it's an after the fact rationalization for the cargo cult!

At best this might be your goal, for whatever reason. 99% of the people who cargo cult a salt grinder don't have that reason - and regular sold salt would be 100% OK for their purposes.

Okay c'mon now, are you even trying to understand/empathize with their argument at all?

Right off the bat any real consideration will make you aware that large particles will distribute very differently from small particles of the same volume.

Additionally that large particles will be substantively different from small particles in how they interact with the toungue. Eg large particles will "burn" more due to their extreme concentration and will be effectively "hot spots" of seasoning.

From just that it would be apparent that there would be truth to the claim of substantial difference in experience when using the two forms.

Right?

The shapes of the granules in table vs ground sea salt are different.

I’ve never seen salt powder or “dust” for sale. Grinder has been the only useful way.