Spring water

It comes from an underground source where water naturally reaches the surface, or is drawn from that source. The exact rules for using the name on a bottle differ between regions.

Both come from underground sources, but natural mineral water is defined by its characteristic mineral composition, which must remain stable. Spring water’s mineral content can vary and need not meet the same requirements.

It can be either. Look for “still” or “sparkling” on the bottle; sparkling water may have carbon dioxide added.

Yes. Its mineral content can affect flavour: water with fewer dissolved minerals often gives a cleaner-tasting brew, while more mineral-rich water can taste different. Spring water varies, so try it in your usual tea or coffee.

Yes. Use it for boiling pasta, cooking rice or making soup just as you would tap water. Boiling does not remove dissolved minerals, and evaporation can make them more concentrated.

Close the bottle firmly and keep it chilled, away from sunlight and strong-smelling foods. Pour it into a clean glass rather than drinking from the bottle, and use it promptly.

For ordinary drinking and cooking, bottled spring water is generally ready to use. Boiling can kill many germs but does not remove chemical contaminants or dissolved minerals.