How To Store Iodised Salt To Retain Iodine Content

The iodine added to salt is a stable compound (especially potassium iodate), but it can still be lost over time if the salt is not stored properly. The main enemies of iodine retention are moisture (humidity), heat, air (oxidation), and direct light.

To ensure your iodised salt retains its iodine content until you consume it, follow these storage best practices:

• Use an Airtight Container: This is the most important step. Store salt in a container with a tight-fitting lid. This protects it from both humidity and exposure to air. A ceramic salt cellar with an open top is not ideal for iodised salt.
• Store in a Cool, Dry Place: Keep the salt container in a pantry or cupboard away from any sources of moisture or steam.
• Avoid Heat: Do not store your salt directly above or next to the stove or oven. The high heat in these areas will accelerate the rate at which iodine is lost.
• Keep it Dark: Store the salt in its original opaque bag or in an opaque container. Direct sunlight can degrade the iodine. Avoid storing it in a clear glass jar on a windowsill.

Contacts:

• Buy Reasonable Quantities: Avoid buying very large bags of iodised salt that will sit open for years. It's better to buy a package you will use within a year to ensure maximum potency.

A note on cooking: Some iodine (about 20-30%) can be lost during the cooking process, especially with prolonged, high-heat boiling in an uncovered pot. To maximize iodine intake, it is often recommended to add the iodised salt toward the end of the cooking process when possible, or to use it as a finishing salt at the table.