Salt, Sea Salt Grinder, 55 g, Refillable and Adjustable, Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals

This is REAL sea salt! no additives. I bought this for the mineral content as well as the salt. I absolutely love the seasoning aspect as well as the added flavor.

Best salt ever! I’ll be ordering from now on.

I've actually found that using Maldon salt cuts down on my sodium intake without even trying. When you sprinkle just a pinch of this on eggs, or a baked potato, or veggies or anything else, you get little bursts of saltiness when you take a bite with a salt-flake on it. It's seriously yummy. Whereas with granulated salt, you have to (over) salt the dish enough to be able to taste the salt. If you used as much Maldon salt as you do regular table salt, you'd not be able to eat whatever you added it to because it would be WAY too salty. I use Maldon in things like soups and sauces, where it dissolves into the food, as well. You don't get the little flavor bursts that way, of course, but I still think it tends to be saltier than regular table salt. And it's not just that it's saltier. The flavor is much different than regular salt, as well. This is one of my most favorite ways to use Maldon salt. It's not an every-day breakfast, but one that I make for myself on days when I want to spoil myself a bit: Shred a (peeled or not...your choice) russet or Yukon gold potato on the coarsest side of a box grader or with the coarse shredding blade of a food processor. Put the shredded potato in a colander or sieve and run it under cold water to remove the excess starch. Set the potato aside to drain for a minute. (Alternatively, you can use frozen hash-brown potatoes.) While the potato is draining, use a push-pin to make a tiny hole in the fat end of a size large egg. Set the egg aside. Fill a LARGE pan with water and set it on the stove to heat. (Large enough that, once the water is at a rolling boil it will not cool off to less than a full rolling boil when you've added the egg.) Place a bit of oil and a bit of butter in a small frying pan. When the butter foam has subsided, add the shredded and drained potato. Stir the potato around a bit to distribute the oil throughout the shreds. Place a lid on the potato and turn the heat down to medium low. In about five minutes, take the lid off and stir the shreds around a bit. They should now be fully cooked (thawed if you're using frozen). Leave the cover off and turn up the heat to medium or medium-high. By now the water in your pan should be at a full rolling boil so, using a slotted spoon, put the egg in the pan of water and set a timer for EXACTLY 6.5 minutes. When the timer goes off, IMMEDIATELY take the egg out of the boiling water with the slotted spoon and run it under COLD water for 15 seconds or so to stop the cooking. Tap the egg all over to break the shell, and then using your fingers, sort of "squish" the shell all over to help it come loose from the egg. Do this gently as, remember, the egg is not fully cooked. Then peel the egg. By now the hashbrowns have browned well on the bottom. Slide them off onto a plate and nestle the peeled egg in the center. Lightly sprinkle the whole thing with a pinch of Maldon salt and a couple of grinds of fresh black pepper. This looks pretty yummy and when you use a fork to break into the egg, you'll find that the white of the egg has fully cooked, but the yolk still remains runny and will run into the hash-browns under the egg. (I love the potatoes with the yolk mixed in, but am NOT a fan of runny egg whites...at the ripe old age of 61 years old, I finally learned how to properly soft-boil an egg so that it comes out perfectly done every time.) Each bite will have that oh-so-special little flavor burst when you bite into the salt flake. (Of course, if you can handle more calories, you can have two potatoes worth of hash-browns and two eggs. Or do this for your entire family. Just heat enough water to boiling that it doesn't come down under a full rolling boil when you add your eggs. It's still 6.5 minutes on the eggs, no matter how many you cook.)

There is salt and then there is “fancy salt.” It definitely tastes better

Great product ! Fancy delicious artisan salt !

I have been a fan for Maldon salt for many years now, once you discover this well known kitchen gem you will never look back, I stopped to write a review because I was making another purchase and realized that I never wrote anything about it on Amazon... The pyramid shaped flaky crystals can be sprinkled on for light as air like salt crunch or broken between the fingers as it gets sprinkled on anything and everything. Grilled veggies never had it so good. Salted Caramel is beyond luscious with this added in. I use this in place of most salt in my cooking even tough I have about ten vials of various salts ranging from Grey Hawaiian Lava, Pink Himalayan, Bamboo Jade, Hawaiian Red Alaea to a Black course grind ( great with lemonade) on my counter, I cook a lot so I go a bit nuts with this stuff. This is worth the buck and lasts a while, I say try it once then see how you feel about it, I use this as my daily basic cooking salt but it's really so much more as the taste and texture surpasses anything else salt related that I have ever bought. I also buy their peppercorns which are really zesty and the gorgeous pinkish smoked salt, this is so good that it best my usual stand by, Kosher salt which is nice and delicate but doesn't have the crunch and flavor of Maldon. This is the best salt hands down, soft and flaky, crunchy and slightly briny, it has a fresh ocean taste that truly tantalizes the taste buds. - Kasia S.

Maldon's flaky sea salt is divine in flavor and texture. Delicious on steaks and other seared proteins and roasted vegetables. When you want a smaller crystal-sizes salt, the Maldon grinder crushes the flakes of salt to a perfect size for seasoning salads, sides, and many other prepared foods. THE MALDON FLAKY SEA SALT GRINDER IS A MUST HAVE ON EVERY KITCHEN COUNTER!

Best salt!!

Lo cercavo da tempo, ho prodotto difficilmente reperibile nei normali supermercati ma il mio voto è pesantemente condizionato dalla scadenza di un solo anno e poco più; mi sembra un po’ troppo breve per un prodotto così di nicchia.

Perfecto para usar cristales de sal. Es recargable y tiene dos posiciones: molinillo o cristales.

Endlich ein Salz mit besten Werten

Essential für jede gute Küche. Milder Geschmack, lässt sich super zwischen den fingern zerreiben. Perfekt zum toppen von Speisen

I heard about this salt and how great it is on steak (after cooking, it's a finishing salt), and decided to try it, as we eat a lot of steak in our house. It is fabulous! Adds a nice flavour and amps up the flavour of your food. We even put it on sweet things (like homemade chocolate pudding) and it takes it to the next level! I also use it for fasting, by putting it into a cup of hot water....it almost makes me feel like I'm drinking broth. Highly recommend!