灰海鹽，粗粒

The flaky texture is what sold me — it crunches a little before melting into whatever it lands on. I keep a small dish of it by the stove now for finishing green beans and tomatoes.

Sprinkled this over roasted carrots and green beans and the coarse flakes gave just the right salty crunch without dissolving into the dish. The slightly damp texture threw me off at first, but it actually makes it easier to pinch and scatter.

The damp, flaky texture is exactly what I hoped for—it clings beautifully to roasted vegetables without needing to be ground. A little pinch goes a long way, and that clean, briny finish made my salads taste noticeably more vibrant.