
Celtic Sea Salt — Coarse
Hand-harvested coarse grey salt. The working salt: brines, pasta water, roasting, the grinder.
Grey, damp, unrefined sea salt raked by hand from clay ponds on the French Atlantic coast. We explain where it really comes from, why it looks like that, and what genuinely differs from the salt in your cupboard — including the bits the category usually skips.
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Coarse for cooking, fine for the table, pre-dried coarse if damp salt has annoyed you before — plus a ceramic grinder that will not corrode.

Hand-harvested coarse grey salt. The working salt: brines, pasta water, roasting, the grinder.

The coarse salt slowly dried and stone milled. Dissolves readily, so it works at the table and in baking.

Coarse salt dried at low temperature, so it runs more freely than the standard coarse grade.
Seawater concentrated by sun and wind through clay-lined basins, raked by hand with wooden tools. No washing, no recrystallising, no additives.
It picks up fine clay sediment from the floor of the crystallising pond. That is the actual mechanism, and it is more interesting than the version the labels usually give you.
The trace minerals are real and nutritionally trivial at the amount anyone sensibly eats. Buy it for how it cooks and how it is made. That is enough.
If you have swapped iodised table salt for an unrefined one and you do not eat much bread, you may have removed both of your main iodine sources at once. Nobody selling salt mentions this. We would rather you knew.
Read the iodine noteNew guides when we write them. Nothing daily, nothing breathless.