Coarse Sea Salt

Coarse sea salt is produced by evaporating seawater, forming large, irregular crystals with a distinct crunch. Minimal processing can leave trace minerals like magnesium and calcium that lend a subtle, minerally character and slight color variation from bright white to light gray. The larger grain size dissolves more slowly than fine salt, making it easy to pinch and visually gauge during cooking.

In the kitchen it excels for seasoning during cooking, salting pasta water, brining, curing, and creating salt crusts for roasting. By volume it is less salty than fine or table salt because of larger crystals and air gaps; for accuracy, measure by weight or adjust volumes to taste. It is usually non‑iodized; choose iodized salts if iodine intake is desired.