The Spice Lab French Grey Coarse Sea Salt - (2 Lb) Traditional Guerande - Premium Gourmet

This is my favorite salt (I aknowledge that it may be odd to have a favorite salt). This is such a great value that I was concerned about the quality, but it is excellent and the last bag I got lasted well over a year. I use it as a finishing salt and it has more and better flavor than standard table salt as well as less sodium. It is slightly moist, but works well as is in a good quality ceramic grinder. Buy it, you’ll be glad you did.

There's a lot of misinformation about sea salt. It has the same sodium content by weight as other salts so if you're just replacing ordinary salt 1-to-1, then it's not actually better for your heart. Most of the flavor comes from the shape of the crystals. Mixing with hot liquids pretty much ruins it so do NOT use it in brines, braises or sauces. That would be a waste. Chefs use sea salt to produce an explosion of taste and sometimes- crunch. You want it to sit on the exterior of your dishes to easily touch the taste buds, much like salt on a cracker. No it's not iodized but most food sourced in this country should provide you with plenty of iodine.This salt itself is briney(moist), and very... smooth. This is actually the salt that sits below the more expensive and lighter colored fleur-de-sel. Great price too!

When this salt arrived, I immediately dumped the bag onto a clean cookie sheet and placed it in the oven, Every so often, i would give the salt a stir until it was pretty dry. Then I packaged it in a sealed mason jar for storage and stored it at room temperature in a cool section of a cabinet.Also, crushing this salt with a mortar and pestle is fairly easy given it's lightish texture, but after it's crushed, one can see that it still has a fairly good amount of moisture left in it by nature despite the initial drying in the oven. I keep my crushed salt in an old sealed brown glass vitamin jar and when I want to sprinkle it on food, I first lightly tap the jar on the counter to to loosen the natural caking, and place some into the palm of my hand. I just use my fingers to take a pinch or two. Using a shaker would be a little difficult given it's moister.Good tasting stuff and would order again.

I bought this for a new grinder set that I got. I wanted something different to go with the pink Himalayan salt I also purchased for the set.This is a new product to me and one I haven't seen before. (Even with working in the culinary department of a 5 star resort).I won't go into the health benefits of salts like these instead of normal salt, I'm sure there are nutritionists here that will go over that.I will say that I was hoping the color would be a little more grey to add a nice contrast. It really isn't that grey. Kind of an off white? However, it's still tasty and pretty.With this salt, you have to dry it out before putting it into a grinder. It has a lot of moisture. I just put mine on a plate with parchment paper for easy pouring after and did 60 second intervals in the microwave a few times. It came out perfectly and "dried" out. If you want to put it in the oven on low for about 20-30 minutes you can do that as well. I just have add and don't have patience. :).It had a good flavor and again, is fun to have something more unique available for my cooking, entertaining and seasoning.

Not only do you get 2 pounds of sel gris at a more affordable price than from other brands but it is also the best Sel Gris I have purchased on Amazon! If you know your salts, you know this type of salt is supposed to be moist. It is not dried out like the others I have tried. I Highly recommend this.

I purchased a pound of this salt back in 2012. It’s now 2020. I hide this salt from my family as they do not value the beauty of my different salts. This salt is reserved for red meat. I’ve not reviewed this salt previously and thought that, today, as I’m cooking beautiful lamb chops, I should definitely take the time and write a review.This salt is grey-ish and quite inconsistent in its granular size. It’s clumsy to work with but this is not a salt to use frivolously. I use it quite sparingly, sprinkled over red meat about an hour before cooking. The flavor is amazing, resulting in steaks and lamb chops that far-exceed any steakhouse.

I was a chef for 20+ years and used many varieties of salt. Sel Gris is definitely my favorite for general use. I love that it's not just salty but has a mineral tang to it. Because of that flavor I find I use less of it than I would regular table salt. I've seen and heard a lot of claims that sea salt has less sodium than table salt so I researched it a bit a discovered that while that is technically true it isn't enough to make it any significant health benefit. Oh well, it still tastes great. There are very subtle differences between the varieties of sel gris which seem to be named for where they are havested, such as Ille de Rey, Guerande and Noirmourtier, but those differences are as I said are very slight. FYI sel gris gets its grey color and mineral content because it is allowed to come in contact with the bottom of the salt pond whereas fleur de sel (flower of salt) is taken from the very top layer and has less color and moisture and is much more expensive. Personally I like sel gris better but the color may put some people off. Wow, that was a lot more long winded than I intended. Anyway, great salt. Buy it. Use it. You won't be sorry.