Photo: Claire Lower
This is my ending up salt, my snack salt, the salt I can not live without. I put it on ice cream, I put it on dark chocolate, I put it on each and every single meal I take in. I do not, nevertheless, put it on popcorn, because any salt that goes on popcorn must be crushed first (so it adheres to the fluffy kernels), and Im not ready to pulverize these beautiful, pyramid-shaped flakes. It includes a great, fragile salinity, and the crystals shatter in between your teeth, offering a most pleasing crunch. Brand-wise, both Maldon and Jacobsen are excellent. Jacobsen is a bit more costly, however offers a more pronounced “sea-forward” flavor, like a crisp ocean breeze.
