Learn the science behind why salt is so good at absorbing odors from your kitchen. Discover how to store it to keep it pure and flavor-free.
1 Answer
Stored salt absorbs cooking odors due to its hygroscopic nature, meaning it readily absorbs moisture from the air, and along with it, volatile organic compounds (VOCs) responsible for smells. This absorption process traps the odors within the salt crystals.
Detailed Explanation:
Salt, particularly table salt, is composed of sodium chloride crystals. These crystals have a natural affinity for water molecules. This property, known as hygroscopy, allows salt to draw moisture from its surroundings. When cooking odors are present in the air, they consist of various volatile organic compounds (VOCs). These VOCs are essentially airborne molecules that our noses detect as smells. Because salt attracts moisture, it also attracts these VOCs, effectively trapping them within its crystalline structure. Over time, the accumulation of these odor molecules can cause the salt to take on the scent of the surrounding environment, especially if stored near strong-smelling foods like onions, garlic, or spices. The larger the surface area of the salt exposed to the air, the more odors it will absorb.
Pro Tip:
To prevent salt from absorbing odors, store it in an airtight container away from strong-smelling foods. Adding a few grains of rice to the salt shaker can also help absorb excess moisture and reduce odor absorption.