Our Favorite Salts

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Delicately flaky, fruity-tasting MURRAY RIVER SALT, from the Murray Darling Basin in New South Wales, Australia, boasts a beautiful peach color produced by minerals in the water from which the salt is harvested. Its crunchy grains dissolve quickly, so it’s ideal for using atop a leafy salad. Michael Kraus
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LE PALUDIER FLEUR DE SEL DE GUERANDE-pristine salt crystals harvested from marshes along the southern coast of Brittany, in western France-is one of the world’s most sought-after salts. It delivers a burst of flavor and crunch when sprinkled on a finished dish, be that a pork chop or a simple omelette. Michael Kraus
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This coarse gray sea salt, called GRIGIO DI CERVIA, is from Italy’s Emilia-Romagna region, and its color derives from trace amounts of clay found in the salt beds there. High in moisture, this salt makes a wonderful, crackly crust on roasts and steaks. Michael Kraus
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Little known outside Japan, HAKATA ROASTED SEA SALT is a fine-grained marvel with a lingering, almost meaty flavor. Prized by Japanese cooks for its purity, the salt is excellent for sprinkling atop raw and grilled fish and for adding deep notes to ramen soups.
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Of all the kosher salts to be had, DIAMOND CRYSTAL is our favorite. The crystals are of a unique, pyramidal shape that makes them dissolve quickly on both hot and cold foods. This is our favorite everyday salt for cooking. Michael Kraus