A hand-harvested flaky sea salt from Maldon, Essex, England, valued by cooks for its large, irregular crystals and clean, mildly sweet flavor. It's made by slowly evaporating seawater in shallow coastal pans, a method practiced in the area since at least the 11th century, then skimming and lightly drying the crystals with minimal further processing. Its coarse, flaky texture makes it a popular finishing salt, pinched over grilled meats, roasted vegetables, salads, and baked goods for a burst of flavor and crunch rather than dissolved into a dish while cooking. Because its crystals are larger and less dense than table or kosher salt, don't substitute it 1:1 by volume in recipes calling for those.