Maldon Salt, Sea Salt Flakes, (240 g) 8.5 oz (Pack of 2)

Very Salty

This is REAL sea salt! no additives. I bought this for the mineral content as well as the salt. I absolutely love the seasoning aspect as well as the added flavor.

An excellent product. Highly recommend if you want an elevated salt.

I've actually found that using Maldon salt cuts down on my sodium intake without even trying. When you sprinkle just a pinch of this on eggs, or a baked potato, or veggies or anything else, you get little bursts of saltiness when you take a bite with a salt-flake on it. It's seriously yummy. Whereas with granulated salt, you have to (over) salt the dish enough to be able to taste the salt. If you used as much Maldon salt as you do regular table salt, you'd not be able to eat whatever you added it to because it would be WAY too salty. I use Maldon in things like soups and sauces, where it dissolves into the food, as well. You don't get the little flavor bursts that way, of course, but I still think it tends to be saltier than regular table salt. And it's not just that it's saltier. The flavor is much different than regular salt, as well. This is one of my most favorite ways to use Maldon salt. It's not an every-day breakfast, but one that I make for myself on days when I want to spoil myself a bit: Shred a (peeled or not...your choice) russet or Yukon gold potato on the coarsest side of a box grader or with the coarse shredding blade of a food processor. Put the shredded potato in a colander or sieve and run it under cold water to remove the excess starch. Set the potato aside to drain for a minute. (Alternatively, you can use frozen hash-brown potatoes.) While the potato is draining, use a push-pin to make a tiny hole in the fat end of a size large egg. Set the egg aside. Fill a LARGE pan with water and set it on the stove to heat. (Large enough that, once the water is at a rolling boil it will not cool off to less than a full rolling boil when you've added the egg.) Place a bit of oil and a bit of butter in a small frying pan. When the butter foam has subsided, add the shredded and drained potato. Stir the potato around a bit to distribute the oil throughout the shreds. Place a lid on the potato and turn the heat down to medium low. In about five minutes, take the lid off and stir the shreds around a bit. They should now be fully cooked (thawed if you're using frozen). Leave the cover off and turn up the heat to medium or medium-high. By now the water in your pan should be at a full rolling boil so, using a slotted spoon, put the egg in the pan of water and set a timer for EXACTLY 6.5 minutes. When the timer goes off, IMMEDIATELY take the egg out of the boiling water with the slotted spoon and run it under COLD water for 15 seconds or so to stop the cooking. Tap the egg all over to break the shell, and then using your fingers, sort of "squish" the shell all over to help it come loose from the egg. Do this gently as, remember, the egg is not fully cooked. Then peel the egg. By now the hashbrowns have browned well on the bottom. Slide them off onto a plate and nestle the peeled egg in the center. Lightly sprinkle the whole thing with a pinch of Maldon salt and a couple of grinds of fresh black pepper. This looks pretty yummy and when you use a fork to break into the egg, you'll find that the white of the egg has fully cooked, but the yolk still remains runny and will run into the hash-browns under the egg. (I love the potatoes with the yolk mixed in, but am NOT a fan of runny egg whites...at the ripe old age of 61 years old, I finally learned how to properly soft-boil an egg so that it comes out perfectly done every time.) Each bite will have that oh-so-special little flavor burst when you bite into the salt flake. (Of course, if you can handle more calories, you can have two potatoes worth of hash-browns and two eggs. Or do this for your entire family. Just heat enough water to boiling that it doesn't come down under a full rolling boil when you add your eggs. It's still 6.5 minutes on the eggs, no matter how many you cook.)

Definitely adds an amazing flavor and texture to food.

This salt is a little luxury that really adds some texture and fun to everyday dishes. These are very thin but large splinters of salt -- they almost remind me of snow flakes in that they start to melt the moment you place them on hot foods. But enough of the flakes stay to add crunch and saltiness. There are no other salts quite like this. Great on asparagus, salmon, tomatoes-- everything, but especially warm things where the flakes melt a little but not too much. When I purchased my first box I wondered how long it would take-- seemed like it would last forever but we like this so much that we found we were using it very frequently. Came to Amazon to order more and discovered that the price here is really good -- the sticker from WS on my old box showed me that I paid about twice there as I did now on Amazon. Maybe that is an outcome of the strong dollar?

I have been a fan for Maldon salt for many years now, once you discover this well known kitchen gem you will never look back, I stopped to write a review because I was making another purchase and realized that I never wrote anything about it on Amazon... The pyramid shaped flaky crystals can be sprinkled on for light as air like salt crunch or broken between the fingers as it gets sprinkled on anything and everything. Grilled veggies never had it so good. Salted Caramel is beyond luscious with this added in. I use this in place of most salt in my cooking even tough I have about ten vials of various salts ranging from Grey Hawaiian Lava, Pink Himalayan, Bamboo Jade, Hawaiian Red Alaea to a Black course grind ( great with lemonade) on my counter, I cook a lot so I go a bit nuts with this stuff. This is worth the buck and lasts a while, I say try it once then see how you feel about it, I use this as my daily basic cooking salt but it's really so much more as the taste and texture surpasses anything else salt related that I have ever bought. I also buy their peppercorns which are really zesty and the gorgeous pinkish smoked salt, this is so good that it best my usual stand by, Kosher salt which is nice and delicate but doesn't have the crunch and flavor of Maldon. This is the best salt hands down, soft and flaky, crunchy and slightly briny, it has a fresh ocean taste that truly tantalizes the taste buds. - Kasia S.

Best salt ever! I’ll be ordering from now on.

It’s that added touch to your meal. Love this salt.

Das ist das leckerste Salz auf der Welt! Kann ich nur empfehlen als Topping😍

This salt is worth every penny. It is a sea salt flake so it’s easy to grab in a pinch, it tastes pure, it crumbles beautifully, it sticks to meat great, and it’s just all around my favourite salt that can be had anywhere at any price. GO GET SOME NOW!!

Love this salt all natural a little goes a long way

Super Produkt