salt, maldon

Maldon Sea Salt is produced through a traditional method of boiling and evaporating seawater from the Blackwater estuary in Essex — the result is hollow, irregular pyramid-shaped crystals that are lighter and more delicate than fleur de sel but have a distinctive crunch when bitten. The flavor is clean, moderately salty without sharp edges, with a mild minerality from the sea source. Unlike fleur de sel, Maldon is dry rather than slightly moist — it stores easily without caking. As a finishing salt, Maldon is used for its textural crunch on steak, fish, roasted vegetables, chocolate chip cookies (the salted chocolate chip cookie renaissance was significantly enabled by Maldon's availability), caramel preparations, and cheese. It dissolves into food just as quickly as finer salts but provides a brief moment of pure salt texture. Maldon has become so ubiquitous that it represents a style — coarser, crunchier, cleaner than fleur de sel — rather than a single product.