Sel des Appalaches

The crunch on this finishing salt is what sold me—it’s coarsely textured and pops nicely on roasted veggies without dissolving into mush. I’ve been using it on everything from eggs to grilled steak, and a little pinch goes a long way. Tastes clean and mineral-rich, exactly what I hoped for.

The Kanawha V salt has a satisfying crunch that lingers just long enough before dissolving, and it’s become my default for finishing roasted vegetables. I love that it’s harvested from under the mountains, which makes it feel more special than your average sea salt.

The texture is genuinely flaky, not just coarse—it shatters between your fingers and lands perfectly on a steak. I love that it’s harvested from an actual underground salt deposit, feels like a piece of history on the table.