Flaky Sea Salt Crystals

Sea water is slowly evaporated in shallow pans until delicate hollow pyramid crystals form on the surface, which are then skimmed by hand and dried. The flakes are thin, crisp, and dissolve quickly on your tongue, delivering a pure saltiness without harsh mineral notes. They are meant for finishing rather than seasoning pasta water.

Pinch some over a sliced steak, fresh tomatoes, chocolate chip cookies, or buttered radishes just before serving. The flakes crumble easily between your fingers so you can control their size. Store the tin tightly closed in a dry spot, since humidity can soften the crystals. One tin lasts a long time.