Course, granular gray sea salt is mixed with crunchy Himalayan rock salt for a seasoning that holds up under high heat—ideal for grilling and roasting. Use liberally when grilling or roasting ribs, steaks, pork chops, chicken, potatoes or veggies.

Bitterman tips:
1. 30 minutes before grilling, sprinkle a generous handful of salt on to steak and let rest at room temperature. Grill steaks to your liking, then scatter with more grilling salt right before eating.
2. When roasting, season meats, vegetables or potatoes liberally with olive oil, then toss in a big handful of this roasting salt. Scatter with more upon serving.
3. Blend in your favorite herbs and spices for an easy homemade rub.

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.