Coarse sea salt has larger crystals (2–4mm), while fine sea salt has smaller crystals (0.5–1.5mm). Coarse salt is better for finishing dishes where you want visible crystals and textural crunch. Fine salt dissolves faster and is better for cooking applications, baking, and recipes where you don’t want to see salt crystals. Both come from the same source—Amed’s volcanic seawater—and are harvested using the same palungan method. The crystal size difference comes from the final sorting process. Choose coarse for finishing dishes where appearance matters; choose fine for cooking where salt needs to dissolve completely.
No. Our coarse sea salt contains naturally occurring iodine from the seawater—approximately 100–200 mcg per gram. This natural iodine is not added; it’s present because our salt source is seawater. Some people worry about iodine deficiency when avoiding table salt, but sea salt typically contains adequate natural iodine. However, iodine content can vary based on seawater source and processing. If you require specific iodine levels for medical reasons, consult your healthcare provider. Our salt is tested for mineral content and we provide analysis on request.
Coarse sea salt can go through a salt grinder if you prefer ground salt for certain applications. However, we recommend keeping coarse salt whole when possible. The larger crystals allow better control of salt quantity, and the visual presentation of intact crystals is part of the appeal for finishing applications. If you grind coarse salt, you lose some of the textural interest and visual distinction that make hand-harvested salt special. Consider using our fine sea salt for applications where pre-ground salt is preferred.
Coarse sea salt is approximately 3% heavier than table salt due to larger crystal size and higher mineral content. For equivalent saltiness, use slightly less coarse sea salt than table salt. As a general rule: if a recipe calls for 1 tablespoon of table salt, use approximately 0.9–0.95 tablespoons of coarse sea salt. Most home cooks simply add coarse sea salt to taste rather than measuring precisely—this is the traditional approach and often yields better results than strict measurements. Start with less, taste, and adjust upward as needed.
Yes, but pricing reflects the production reality. Hand-harvested sea salt from Amed costs more than industrially produced sea salt because every stage involves labor, tradition, and uncompromised quality. Industrial producers mechanize, use chemical additives, and accept lower quality to reduce costs. We refuse these shortcuts. At $25–45 per 500g, coarse sea salt from Amed remains affordable compared to specialty food products while delivering genuinely superior quality. The mineral profile, flavor, and hand-harvested heritage justify premium pricing. You’re not paying for a label—you’re paying for authentic excellence.
Experience the difference that traditional hand-harvesting and volcanic minerals create. Perfect for everyday cooking and professional kitchens.
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