Considered by some to be the queen of the salts, it has a very subtle flavour, it is slightly damp and crunchy and it is added to the dish at the last minute. It is used to season foie gras, red meats, grilled fish and some vegetables.

It is extracted from the first effects of the concentration of salt in the salt mines. The results are light crystals that float on the surface of the water. The French salt marshes of Guérandes and the Camargue are two good suppliers of this select condiment.

It is the most universal condiment par excellence. Salt is present practically all over the world, it is easily obtained and the product has no serious problems to be preserved.

Salt provides the chlorine and sodium necessary for the correct functioning of the metabolism however, one should not take too much salt. In addition to provoking gastric secretion and the sensation of thirst, it increases blood pressure.

Thanks to its antiseptic qualities, it has been used for preserving food since remote times.

When considering the kinds of salts that are used for food, we can look at diverse criteria: the place of origin and extraction, its colour, the size of the crystals, etc.