Coarse salt

Coarse salt is a type of crystalline salt characterized by its large grains and rough texture. Unlike fine salt, coarse salt does not dissolve quickly, making it ideal for culinary processes such as the curing of meats, fish, and vegetables, as well as for baking or for adding a final crunchy touch to certain dishes.

This ingredient comes mainly from the natural evaporation of seawater or from salt mines, combining purity and essential minerals. Its extraction is usually less processed than common salt, which keeps its crystals and some mineral traces intact.

Coarse salt is highly valued in cooking for its ability to enhance the texture and intensify the flavor of foods without dissolving immediately, allowing for more precise control in seasoning.

In different Latin American countries, coarse salt may also be known as flake salt, coarse sea salt, or simply sea salt, although the latter can include finer varieties. It is an essential ingredient in barbecues, curing processes, and in the preparation of traditional dishes that require specific salting.