Sea salt

Seawater is channelled into shallow ponds and left to evaporate in the sun and wind, or heated until salt crystals form. The crystals are then collected and may be left coarse or crushed to a finer texture.

Yes, but use fine sea salt so it disperses evenly through the mixture. If you only have coarse crystals, crush them first; measuring by spoon can give a different amount because crystal size affects how much fits.

For a large pan, start with about 7–10 g per litre of water, then taste a spoonful before draining. If the sauce or other ingredients are already salty, use less.

Add it just before serving, so the flakes stay crisp and provide little bursts of salt. It works especially well on roasted vegetables, grilled fish, eggs, chocolate and fresh tomatoes.

Keep it in an airtight container in a cool, dry cupboard, away from steam from the hob or kettle. If it clumps, break it up with a clean, dry spoon; dampness is usually the cause.

Both mainly taste salty, but flaky or coarse sea salt can give a crunch and brief bursts of flavour, while fine table salt dissolves quickly and spreads evenly. The minerals in sea salt usually make little difference to its taste.

Not reliably: fine salt packs more tightly than large crystals, so the same spoonful can contain different amounts. For a close swap, weigh the salt; for a finishing sprinkle, choose the crystal size and texture you want.

Sea salt is not reliably a source of iodine; its iodine content can be small or variable. If a recipe specifically calls for iodised salt, sea salt is not a dependable substitute.