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

Great taste.

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.

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.

Simple quality still damp from the sea.Just trust and get France product in your kitchen.

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.

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.

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.

I first learned Magnesium Good Sodium Bad from a very smart lady. The transition from Sodium to Magnesium was total for me. I also eliminated processed items in my fridge that contained Sodium. The flavor of this salt is better because it tastes more natural, whereas the Sodium salt has a bit of an aftertaste. I have improved my cardio performance at the gym over the last three months. Was it the new salt? Who knows. I now drink only half of my water bottle to complete my Stairmaster (150 floors) session, not the whole thing. And increase the level from 6 to 12. Could it be because now I actually reduced my base blood pressure? The bottom line is I am less thirsty and faster. And my cooked food tastes better, and I avoid processed foods and fast food.