This specially crafted blend of sun-dried sea salt and sustainably mined rock salt is ideal for boiling, blanching and brining. Use the whole bag to brine a 20-pound turkey, or use liberally in a boiling pot to season pasta or potatoes and prevent them from sticking to the pot and each other. Use generously to blanch snap peas, broccoli and all your greens.

Salt guru Mark Bitterman travels the globe seeking exotic salts because he understands salt is the most powerful, easiest and cost-effective ingredient in the kitchen.