灰鹽（塞爾特鹽）

The salt stays slightly damp and clumps a bit, which I actually love for finishing dishes—it dissolves slowly on roasted vegetables and gives that clean, briny pop that table salt just can't match. Took me a while to get used to the grey color, but now I reach for it over everything else.

The hand-harvested texture is what sold me—those damp, grey crystals crunch differently than any table salt I've used, and they cling to roasted vegetables without clumping. It's pricier than the grocery store stuff, but a little genuinely goes further because the flavor lingers.

The coarse grey crystals have that mineral, briny snap you just don't get from table salt. I've been finishing roasted potatoes and even chocolate chip cookies with it, and the moisture content keeps it from dissolving too fast.