A little architecture.
Thin walls and an open structure make a flake break readily. On the surface of food, it gives a brief crunch before dissolving.
Try it on: sliced tomato, buttered bread, caramel.
The salt tableA maker’s crystal-size tasting guide
Salt has a shape.
The same seasoning, a different first impression. Compare the way a fine grain, a cube and a delicate flake meet the tongue.
Taste each on a slice of ripe tomato. Keep the amounts small and similar by weight.