Sodium chloride, most commonly known as salt, is everywhere. Ancient in its uses and abundant in nature, it preserves local ecosystems, de-ices roads, is vital in a variety of industrial processes, and is likely sitting on your kitchen table as a seasoning for your meals. Today, it is attributed relatively little value –considering it used to be as worthy as gold–, and unlike other nature-derived alternatives such as algae or mycelium, there doesn’t seem to be enough research and interest around all of its physical, mechanical or aesthetic properties.
