If you ask any Spaniard about salt, it´s very likely that they say that Spanish salt tastes saltier. Why is that? I have been trying to find an answer but I did not find any. If you know the answer to this mystery, I would appreciate that you dropped me an email telling me if this is a real thing or product of our collective imagination.

Meanwhile, here you have Spanish coarse sea salt. Coarse salt can be used on the very same way than conventional table salt, but it´s mostly used to cook roasted fishes or meats "a la sal".

Ingredients:

Sea salt, anti-caking agent (E-535)