Salt is the simplest pantry ingredient, but texture and grain size change how it seasons food. These guides compare sea salt, table salt and kosher salt, explain salt flakes vs ground sea salt, and cover fleur de sel and Greek afrina.
For the finishing touch, read finishing salt explained and fleur de sel vs Maldon, or make a jar of homemade lemon salt for fish, salads and grilled vegetables. The guides give practical amounts, because a teaspoon of flakes and a teaspoon of fine salt are not the same.
Our Greek sea salt, 125 g jar is in the Greek sea salt collection. Try it on a Greek salad or the Greek lemon potatoes.
How to make lemon salt with sea salt and fresh lemon zest: oven-dry or air-dry it, store it properly and use it on fish, potatoes, vegetables and salads.
Finishing salt is salt added at the end, for crunch and a burst of flavour. Flakes, fleur de sel and grey sea salt (sel gris) compared, with how to use them.
Sea salt, table salt and kosher salt contain about the same sodium by weight (about 40%). They differ in crystal size, processing and iodine.
Both are finishing salts, sprinkled on food just before serving. Fleur de sel (“flower of salt”) is the thin layer of crystals raked by hand from the surface of salt pans. It is fine, slightly moist and delicate. Maldon is a brand of sea salt flakes from Maldon in Essex, England. Its crystals are dry, […]
Compare sea salt flakes vs ground sea salt for finishing, cooking and measuring. Learn why crystal shape matters and when texture disappears.
Fleur de sel is a surface-harvested sea salt valued for finishing food. Understand its texture, everyday uses and the Greek example known as Afrina.
Read the story →
