History

Trade, Economies and Conflict

The history of mankind is intrinsically connected with salt. The discovery that salt could be used as a way to preserve food was fundamental to the progress of the human race. It also meant that salt became a highly prized, tradable commodity and this fact had a profound effect on the economies of many countries. Due to its value salt was often the cause of many bitter wars.

In 2200 BC, the Chinese emperor Hsia Yu levied one of the first known taxes by taxing salt. He was to start a tradition that would last thousands of years.

Greek slave traders often bartered salt for slaves, giving rise to the expression that someone was "not worth his salt”. And salt was hugely important in Roman times; Roman legionnaires were paid in salt - a salarium, the Latin origin of the word "salary” and the Roman Empire carefully controlled its price, increasing it periodically to raise money for wars.

The hated “gabelle” salt tax enacted in France in 1286 by Charles of Anjou, caused such outrage that it fuelled the French Revolution, centuries later.
And in Britain the monarchy supported itself with a high salt tax resulting in the famous 200 mile ‘Salt March’ protest against the salt tax in colonial India, led by Mahatma Gandhi on March 12th 1930.

Historical Uses

About 4,700 years ago in China a document called the Peng-Tzao-Kan-Mu was published and part of the writing described 40 kinds of salt, including a discussion of two methods of extracting and processing salt that are similar to those used today. In ancient Egypt salt was used as a way of preserving mummies and as early as 2000 BC salt was being used to preserve meat and fish.

In medieval society, with relatively poor transportation systems, villages had to be practically self-sufficient in food so that if there was a bad harvest they could be sure there was still enough food to feed the community. Consequently, in medieval Europe, many nations learned how to preserve all kinds of different types of food. Beef and pork were salted and dried as joints, hams, and sausages and even butter was salted, with the excess being scrapped off before it was eaten.

In the 14th century in Germany, salt glazing of pottery was invented, a technique, still used today, of adding salt into the chamber of a hot kiln. The resulting finish is a glossy, translucent effect that enhances the natural colour of the pot.

During the 19th century salt started to be used in manufacturing including in the treatment of leather and dying textiles. It was also around this time that chemists began to find other uses for the components of salt and this coincided with an increase in the deep mining and excavation of salt which meant that it became much more readily available.