Coarse salt is a type of salt with larger grains that are typically 1–6 millimeters in size. The size of coarse salt is often used to create "crunch" to foods since the coarser granules may not dissolve entirely into the foods while cooking. Coarse salt can be used to create a salty crust on meat or fish, use as a brine, marinade or dry rub. It's also a great choice for pickling, curing as well as smoking foods. Coarse salt is also great for grinders, which help control the grain size as it's dispersed. Examples of coarse salts include BlackLava, Alaea, Paro, Pink Himalayan. Coarse salt is not often flavor infused due to it's lack of porousness. The more dense salt will not easily infuse with delicate flavors such as dill or basil. However, Coarse salt can be smoked and it often is an excellent choice for smoky barbeque flavored salts. Alderwood and Applewood trees are used in making some of the very best smoked salts to use for creating a delicious salty crust while grilling. Coarse salt can also be infused with robust, powerful flavors such as roasted garlic. The larger salt crystal needs a powerful flavor partner to truly take on a balanced match between the sodium as well as the infusion flavor. Garlic as well as onion are great combinations!

Fine salt is a salt with very fine crystals that is commonly used in cooking and baking. Fine salt is also ideal for filling everyday saltshakers. Fine salt is the preferred choice for any recipes that require precise measurements of salt, because it can be compacted and measured easily. Fine salt also dissolves easily into any recipe. Fine salt can range from an ultra-powdery consistency to small grains 0.2-0.5 millimeters. Any coarse grain salt can be made into fine grain by blending it down in a food processor to establish the required size. This idea is perfect for taking a coarse smoked sea salt and grinding it down to a finer grain to sprinkle over delicate foods such as a flaky fish or crisp salad. A good example of fine grain salt is Pink Himalayan. Himalayan salt is also an excellent choice for filling a tabletop saltshaker versus manufactured table salt. Himalayan salt is also a pure sea salt and therefore, less salt will be required to achieve the sought-out taste while enjoying a recipe. Himalayan salt tends to be far drier which leads to less sticking or clumping in humid climates. Whereas table salt often needs chemical agents to avoid clumping in humidity. A fine grain salt is an excellent choice for controlled flavor and delicate dishes as well as precise recipes.

Flake salt is any type of salt with a distinctive flat, flakey or delicate crystal shape. Flake salt ranges in size from .3 - 10 millimeters. Depending on the type of flake salt, it can be used to add texture or crunch to many recipes. Flake salt is often the choice for any finishing salt, sprinkled on salads, meats, and desserts. Flake salt offers a beautiful dimension to dishes creating a fancy finish. An examples of a small flake salt is Mediterranean Flake, while a larger crystal can be found in Cyprus Flake. Flake salts are most often harvested by hand and offer unique textures, such as pyramid crystals, moist flakes and delicate flakes of all sizes. All flake salt varieties provide crunch and yet, dissolve quickly. This results in the perfect burst of intense yet balanced flavor in each bite. Flake salt is the best candidate for flavor infusions as it's delicate texture and mild salt flavor lends the perfect match for taking on other ingredients. Fresh herbs and spices are easily combined to create infusions of well-balanced bursts of flavor such as citrus fruits, rosemary, chives and even wine! Flake salt is also often used as a finishing salt for desserts to create an elevated sweet experience such as salted chocolate truffles, salted caramels and even salted ice cream sundaes.