The following discussion is an archived debate of the proposed deletion of the article below. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's
talk page or in a
deletion review). No further edits should be made to this page.
Comment: I
rolled back the expansion by
107.142.156.143 (
talk·contribs) that changed it from a stub article to an advertisement. I've no idea if it is trademarked as the ip asserts. --
Ronz (
talk) 16:59, 13 July 2017 (UTC)reply
Redirect to
Sea salt. Unlikely there's information for a separate article.
Power~enwiki (
talk) 00:13, 14 July 2017 (UTC)reply
Keep I am finding book references sufficient to meet
WP:SIGCOV. For example,
here at p. 177. And somewhat briefer, but similar
here. And
here at p. 244, a description contrasting this salt with other types. There are numerous cookbook references to recipes using this salt as an ingedient, as well.
Geoff | Who, me? 22:14, 17 July 2017 (UTC)reply
Relisted to generate a more thorough discussion and clearer consensus.
Please add new comments below this notice. Thanks, North America1000 04:10, 20 July 2017 (UTC)reply
Relisted to generate a more thorough discussion and clearer consensus. Relisting comment: Redirect??
Please add new comments below this notice. Thanks,
Winged Blades Godric 04:14, 28 July 2017 (UTC)reply
Redirect to Sea Salt and include any usable information there. Wikipedia is not a dictionary, so does not need seperate entries on every term.
John Pack Lambert (
talk) 02:41, 29 July 2017 (UTC)reply
The above discussion is preserved as an archive of the debate. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's
talk page or in a
deletion review). No further edits should be made to this page.