Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Coarse Salt
Salty and clean, with a crunch that fine table salt doesn't have.
Lens analyzedCoarse salt is salt ground or harvested into larger crystals than table salt, used for brining, pretzel toppings, and finishing dishes with a bit of crunch. The bigger crystals dissolve more slowly, which is exactly why bakers press it onto bread crusts instead of mixing it into dough.
Where it comes from
Large-crystal salts have served curing and preserving for as long as people have salted meat and fish, since bigger grains draw out moisture at a slower, steadier pace than fine salt. Coarse sea salt and rock salt remain the standard pick anywhere a recipe calls for that kind of slow cure.
Buying it
Look for a package labeled coarse, kosher, or pretzel salt rather than fine table salt if a recipe calls for it by texture.
Storing it
A tin with a snug lid on the pantry shelf keeps it dry; humidity, not time, is what ruins salt.
Keeps about 1 year in the pantry.
Recipes that use coarse salt
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