ヒマラヤ岩塩、細粒

The fine grain dissolves so fast I barely have to stir it into soups. I like that it still has those trace minerals instead of being stripped down like regular salt.

Swapped my regular table salt for this and the difference in my scrambled eggs is honestly noticeable. The fine grind dissolves fast, which I like for baking, and there's a faint mineral taste that plain salt just doesn't have.

The mineral content really comes through in the taste—there's a subtle complexity that plain table salt just doesn't have, especially when I finish a dish with a pinch. A little goes a long way, so this bag should last me for months of cooking and baking.