Salmarincy — Sea salt as a food product: how it | salmarincy.com
Culinary salt runs from 0.3–0.8 mm fine grains to 1–5 mm flakes, and crystal size — not origin — decides how a spoonful weighs and how fast salt dissolves.
Fine table salt: 0.3–0.8 mm. The small, dense crystals pack tightly, so a level teaspoon weighs about 5–6 g — the most repeatable spoon measure in the kitchen. Fine salt dissolves fast, which is why baking ratios like 1.8–2.2% of flour weight assume it.
Coarse sea salt: 1–3 mm. Larger crystals pack loosely and dissolve slowly, so spoon measures stop being reliable; a cure that needs 25–30 g per kilogram must be weighed. Coarse crystals suit grinders, dry cures and finishing where a distinct grain is wanted.
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Flake salt: 1–5 mm wide. Thin, flat flakes are built for the surface of hot food, where they collapse quickly and season in bursts. They are a finishing grade, not a measuring grade.
Substitution follows weight, never volume. Because only fine salt has a dependable teaspoon figure, converting a recipe from fine to coarse means weighing the same grams and allowing extra stirring time — coarse crystals can need several minutes to clear in a brine. Water at 20 °C dissolves 36 g of salt per 100 ml, so any kitchen brine up to the 26.5% saturation point will dissolve fully given time.
Use the chart together with the ratios: the Brine and Salt Ratios page converts percent salinity into grams per litre, and the Sea Salt vs Table Salt page explains why composition stays out of the sizing decision.
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