The use of salt during ancient civilizations

Historically, salt is one of the oldest materials used in man's food. Egyptian pickled fish was highly prized, both locally and by Greeks. Numerous tomb illustrations further suggest that salted mullet roe, a Near Eastern favorite, was already popular in the days of the Pharaohs.

The papyrus Ebers (1600 BC) mentions many salt prescriptions especially for making laxatives and antiinfectives. They were dispensed in either liquid, suppository or ointment form. The ancient Egyptian papyrus Smith, which is thought to refer to the famous master-builder and doctor Imhotep of the third pre-Christian millennium, recommends salt for the treatment of an infected chest wound.

A Sumerian proverb also linked salt with bread as basic foods. Salt was also part of the daily ration (along with barley and dried fish) given by an Akkadian temple to workers.

In the ancient Greece, slaves were bought with salt. For Greeks, it was a sacred commodity and was used as a part of offerings to Gods. Greek medicine, primarily the healing methods of Hippocrates (460 BC), made common use of salt. Salt-based remedies were thought to have expectorant powers. A mixture of water, salt, and vinegar was used as an emetic.

In the early days of the Roman Republic roads were built with the purpose to make salt to get to Rome faster. Via Salaria linked Rome to the Adriatic Sea which being shallower than the Tyrrhenian Sea was more productive although farther away.

In ancient Rome, soldiers and officials were reimbursed in the form of a 'salarium' i.e. salt money—from which our word salary is derived.

Pliny mentioned that dry and bitter salt not only stimulated humans’ appetite, but that of grazing animals as well, so that they yielded more milk and better cheese. In a scientific study, both indirect and direct salt supplements were shown to be beneficial for milk yield and fat content.
The use of salt during ancient civilizations