Rich in minerals, ashen in color, and large in grain, this French grey salt has a briny tang worthy of the sea coast from which it's been harvested. Ancient salt marsh pools off the coast of Northern France flood each summer, collecting salt and minerals from the sea. The pools are stirred and raked gathering this salt from where it has settled and absorbed minerals and trace elements from the clay pond bottom. It is naturally rich in magnesiuma source of calciumas well as iron. This version is dried and is therefore well suited for milling. It is also ideal for stocks or water for cooking pastas or vegetables; or on meats and barbecues; or in salt crusts for fish. It is softer on the palate than commercial salts but richer in flavor.