little salt

Little Salt (also referred to as sel fin or fleur de sel in some contexts) is a specialty salt product that consists of fine-grained, small salt crystals harvested through evaporation of seawater or mineral-rich brine. The crystals are characteristically diminutive and delicate compared to standard table salt or coarse sea salts, often formed through careful raking of salt ponds during traditional salt harvesting methods. These small crystals dissolve more quickly on the palate and are prized for their ability to distribute evenly throughout dishes without leaving granular deposits. Little salt may be produced in coastal regions worldwide, with notable varieties from Atlantic and Mediterranean sources.

Little salt functions primarily as a finishing salt and seasoning agent due to its fine crystalline structure and rapid dissolution. It is used in refined cuisine for precise seasoning of soups, sauces, and delicate dishes where visible salt crystals would be undesirable or where uniform distribution is critical. The fine structure also makes it suitable for table salt and baking applications where consistent incorporation is necessary. In molecular gastronomy and contemporary cuisine, little salt serves as a basis for infusions and specialty salt blends.