From Persian blue salt to Murray River pink salt and every colour in between, sodium chloride has been essential for millennia. The Great Wall of China was funded by a salt tax and hunger for this mineral has led to revolutions in India and France. Salt is so versatile, it can melt ice on roads, clean wounds and repel slugs from your home. Chefs tell us to season generously with salt and our bodies also need this staple to function. But health experts say we’re eating way too much of it. How do we get that balance right? In this episode, Lee Tran Lam talks to salt-maker Alice Laing, restaurateurs Dylan Jones and Tomoya Kawasaki, and health director Peter Breadon.