Sal marinho do Himalaia, grosso

The coarse crystals are perfect for my salt grinder and I can actually taste a mineral difference compared to regular table salt. A little goes a long way on steaks and baked potatoes.

The coarse crystals dissolve slower than fine salt, so I get a nice little crunch when I sprinkle them straight onto roasted veggies. And knowing there’s potassium and calcium in there makes me feel slightly better about how much I’ve been using. My stews have tasted noticeably deeper this week.

I put a pinch on my eggs this morning and the bigger crystals actually pop nicely between your teeth before melting. It's got that mineral edge that makes plain food taste a little more alive, definitely my go-to for finishing dishes.