the type of salt used in cooking matters. A lot. The flavor, intensity and texture varies significantly based on the type used and its origin. And now you can find smoked and infused salts…the options and creative genius seem to be endless (I just picked up a bacon infused salt, no kidding!).

Maldon salt is one that I use frequently as its bright flavor, crunchiness and salty intensity is perfect especially when paired with cacao or something sweet. I especially love to use it in stocks as the coarse sea salt provides a silkiness that just cannot be achieved using a standard kosher salt.

The origin of this essential ingredient is from Maldon, a small village in England, where the salt is harvested from a local river and has become a favorite among chefs and home cooks for its incredible texture.

Check out these recipes that include Maldon Salt: Cinder Hill Chicken Stock  Chocolate Almond Protein Shake Coco-Nut Granola