Where does table salt actually come from — the ocean, ancient seas, underground rock deposits, or the great flood?

On this episode of That Don’t Sound Right, Peter and Cecil tumble headfirst into a surprisingly heated debate about salt’s true origin. What starts as a simple question turns into a full-blown culinary science mystery, sparked by a revisit to their infamous pickle episode (yes, including Mt. Olive Pickle Company’s emoji reply) and a distant memory that Alton Brown that all salt ultimately comes from the sea.

The hosts kick around ideas about Himalayan pink salt, mined rock salt, evaporated seawater, and deep-earth deposits, while sharing real questions they’ve fired off to geologists and scientists in search of answers. Spoiler alert: no tidy conclusion here. Just curiosity, skepticism, and an open invitation for listeners to weigh in with their own theories.

If you like food science debates, unresolved arguments, and conversations that feel like they wandered off course but somehow got more interesting — this one absolutely don’t sound right.

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