What is the difference between sea salt, rock salt and flake salt?

Sea salt is evaporated from seawater, rock salt is mined from ancient deposits, and flake salt forms thin, crisp crystals—ideal as a finishing salt.

When should I use finishing salt?

Add just before serving on steaks, fish, vegetables, salads or bread. Finishing salt preserves crunch and adds a final pop of flavor.

Which grain size should I choose?

Fine for even seasoning and baking, coarse for grinders and brines, flakes for elegant table finishing.

How should I store gourmet salts?

Store airtight in a cool, dry place away from steam and light. Reseal promptly to prevent clumping and keep flakes crisp.

Gourmet Salt

Gourmet salts bring clarity, texture and visual finesse to cooking. From delicate sea-salt flakes to mineral rock salts and specialty blends, each grain size and crystal shape seasons food differently and creates a distinct finish on the plate.

Salt types at a glance

Sea salt: evaporated from seawater; available as fine, coarse and flakes. Clean salinity with subtle maritime nuance.
Rock salt (halite): mined from ancient deposits (e.g., Khewra/Pakistan). Neutral, versatile; ideal for everyday cooking and grinders.
Flake salts: thin, crisp crystals (pyramids or sheets) that dissolve quickly on the tongue—perfect as a finishing salt.
Smoked & infused salts: gentle smoke or botanical notes for finishing and rubs. Add late to preserve aroma and texture.

Choosing the right grain size

Fine: fast, even seasoning for soups, sauces, baking.
Coarse: for grinders, brines and crusts (pretzels, roasts).
Flakes/pyramids: table finishing for steaks, fish, vegetables, salads and bread with butter.

Finishing vs. cooking

Cooking salt: season during cooking for balanced flavor throughout the dish.
Finishing salt: sprinkle at the table to add crunch, aroma and a final pop of salinity.

Kitchen ratios (guidelines)

General cooking: ~0.8–1.2% salt by weight of food (≈ 8–12 g per 1 kg).
Pasta water: ~10 g per 1 l water.
Finishing: 1–2 pinches flakes per portion (≈ 0.3–0.6 g), to taste.

Storage

Keep salts airtight, cool and dry, away from steam and direct light. Reseal promptly to prevent clumping and to preserve flake crispness.

Merchant contact: Orlandosidee — info(at)orlandosidee.de