Coarse and flakey sea salt that's essential to us at the restaurant. We finish almost every dish with maldon. It's got a nice salinity (nerdy chef talk) that allows you to season with a fair amount of it for both texture and salt adjustment. Beautiful with a raw fish crudo swimming in freshly squeezed citrus, a gently cooked piece of beef or perfectly blanched and vibrant vegetables doused with high quality olive oil. Get a little jar and just play around with it. It will change the way your food tastes, potentially taking it to "restaurant level!!"