Le Guerandais Coarse Sea Salt Gros Sel De Guerande, 28.21 oz (1 Pack)

This product has so many uses. It definitely beats Himalayan salt. I over order and gave the second bag to another bartender

Best sea salt for cooking or finishing, hands down. Best in taste, in purity., not too salty with no mineral after taste. It is also the best in the way the salt is gathered and regulated based on strict traditions and rules in France, by professional "Chalutiers" (salt gatherers") who are artisanal professions whose knowledge is transmitted from generation to generation. No worries about possible additives or toxicity like sea salts from other parts of the world. The grey color of the salt is the natural color. The only better sea salt than this is the "Fleur de sel de Guérande" also sold on Amazon, but the "fleur de sel" is more delicate and more of a finishing salt on foods or pastries. Both this salt and the "Fleur de Sel de Guérande" are gathered from the same area in France. I also use this for fermenting sauerkraut, which process requires a very high quality of sea salt. Great flavor! The price is good compared with what you would pay in a specialty retail store where I live, which is in Los Angeles. This is a coarse salt, not a finely ground salt. Highly recommend this.

People don’t get suckered into buying the Celtic Salt Brand for up to $50 a pound . That’s crazy . This is the real Celtic salt this is where the Selina Light Grey Celtic Salt comes from . It’s the same thing but at a quarter the price. This is high quality French Grey direct from the salt flats in France. I use it for everything. Especially sprinkled on fruit and veggie’s coated with lemon or lime juice. Delicious. Man I’m salivating as I type this. I telling you use this salt along with a good EVO to make your food and you’ll really taste the difference. Don’t forget to purchase a good TelliCherry Peppercorn.

The best salt in my opinion and I'm a bit of a salt freak! It's grey in color and pretty moist which is normal and if it weren't I would have been disappointed. I have a small bowl on the kitchen countertop where I put some of the salt in for cooking. I do run it through the coffee grinder prior to this though, just very quickly, as I also use it for salting food after cooking, and the grains are pretty large for sprinkling. I don't recommend putting this salt in an electric salt grinder though because the moisture will clog up the grinder (been there done that). With 17% sodium content, that's a little below other salts. I also buy this one because of the value for money and it is a "healthy" salt being 100% natural from the source, but we still need to watch our sodium intake.

I guess I could say, "I like it," but that doesn't help you much, does it. Here is some actual description so you can make an informed decision. This is not an intensely salty salt. It has a fairly short aftertaste which means it will primarily enhance the taste of your food, not overpower it like the cheap supermarket stuff, glucch. Unfortunately it doesn't have much mineral-y character (none, really), but some folks might like that. Not flaky, but nice-sized grains, like coarse sand. Yes, it arrives quite damp. Spread a layer on your toaster-oven tray (not all of it, just a few ounces or however much you're going to use within a month or so) and heat it at 150-160 F. till dry. It doesn't seem to get totally 100% dry so I don't recommend putting it in a grinder. When you transfer it to a shaker, add about 3/4 of a teaspoon of uncooked rice -- and now you know that trick. This salt seems to be suitable for both cooking and finishing. I don't know if I'll marry it, but it's nice for a change.