Sea Salt, coarse

Sea salt, coarse – Mediterranean salt in pure handwork

Mediterranean sea salt obtained in pure handwork, sorted and packed by Altes Gewürzamt. A classic, all-natural salt with a coarse grain, mineral and without aftertaste – the robust salt for the salt mill, the salt crust and crunchy pasta water.

How to use

Wonderful with fresh tomatoes, radish, vegetables, potatoes, rice and pasta. Ideal for large cuts of meat and for cooking in a salt crust. Also a classic in pasta water and in the salt mill. For steaks, put it straight onto the meat before searing – the coarse grain gives a crunchy crust.

Goes well with

Fine variant: fine sea salt for salad dressings and the table. Fine finishing salts: fleur de sel, Greek pyramid salt flakes. A black accent: coarse black salt. A pepper counterpart in the mill: Mélange Noir for steaks and game.

Frequently Asked Questions

What is coarse sea salt good for?
For the salt mill (a crisp grind), for pasta water, for salt crusts when baking, for steak rubs and as a coarse table salt for meals.

Should I use coarse or fine salt with steak?
Put coarse sea salt straight onto the meat before searing – the grains draw moisture and form a crunchy salt crust. After cooking, season again with a finer finishing salt such as fleur de sel.

What's the difference between coarse sea salt and a salt crust?
For a salt crust you mix coarse sea salt with egg white into a paste-like mass that envelops the food. This keeps the aroma inside.

How do I store coarse salt?
Dry and well sealed. With long storage it can clump slightly – no problem, just break it up.

At a glance

• Mediterranean sea salt with a coarse grain
• Obtained in pure handwork
• Mineral and all-natural
• For salt mill, salt crust and pasta water
• A classic for robust everyday cooking