Salt harvested by evaporating seawater, rather than mined from underground deposits the way most table salt is produced.
Traditional production evaporates seawater in shallow pans or ponds, yielding a less-processed salt that retains trace minerals lost in refining, which gives many sea salts a more complex flavor than plain table salt — anywhere from briny to faintly sweet or smoky, depending on source and method. Its larger, irregular crystals dissolve more slowly than fine table salt, which suits it to finishing (sprinkled over roasted vegetables, grilled meat, or desserts) as much as to seasoning during cooking. It differs from kosher salt, which is also unrefined and additive-free but mined rather than sea-harvested and cut into larger, flat flakes specifically for easy pinching and even coating. Well-known sea salt varieties include fleur de sel, sel gris, Himalayan pink salt, and Hawaiian black salt, each with distinct color, mineral content, and flavor; it's also sold flavored or infused with herbs and spices.