The hand-raked flakes are similar in size to coarse kosher salt but with more variation. It’s best not to cook with this salt; instead, sprinkle it on food just before eating — the crystals add a nice crunch and a clean, bright finish.
Try it on homemade bread, deviled eggs and roasted cauliflower, for starters. Come summer, use it to rim the glass of a margarita. 250 g