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

I was looking for some salt and the other was VERY expensive and most of it out online so I found this as a substitute and it has done the job quite well! I use a lot of salt and other salts just don't taste as good to me as this form of salt! I use it in water at times for electrolytes and on foods as well, affordable and does the job.

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.

This is great salt! It's a bit chunky so keep that in mind (it's not the fine salt that goes in a shaker), the flavor is great.

If you cook with any frequency, you will alomost certainly use salt.If you prepare meals, you will know (or come to learn) that there salt comes in many forms, flavors, & salinities.French sea salt should be a staple in your spice cabinet s & this one is outstanding & so very reasonably priced. Compare to any other retailer on a price per weight & you will see what I mean.It may seem like a lot of salt to keep around, which may be true for some people. To them, I would say start using this as your basic salt & turn up the baseline quality in your kitchen & on your table. Standard table salt has its place in the world, but Coarse Sea Salt Gros Sel De Guerande can often stand in if you are limited on space (especially if you grind it down to a more fine grain).

Great taste.

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.

For those who commented on the moisture of this salt, (which is, indeed the best salt in the world, IMO) one needs to dry it out briefly in an oven spread on a sheet pan at about 250 for a couple minutes if you plan to put it in a salt grinder. This is what a vendor told me the first time I bought it at a French market. You can use it for cooking as is. I agree that when you get used to this salt, ordinary American table salt tastes harsh.

Such great towels, great for my sourdough breads.