Through a network of dikes and ponds, these delicate salt crystals are coaxed out of the water, harvesting the purest, whitest layer.

The salt tastes great when applied to seafood and poultry courses, but it's just as effective when sprinkled on pasta, fresh salads, baked potatoes, or eggs.

Cyrpus white flake salt also makes the perfect finishing salt for vegetables and vegetable based dishes.