Maldon Salt - and why chefs and home cooks love it~

A Little Backstory (Because Even Salt Has a Story)

Maldon salt comes from the town of Maldon in Essex, England, where salt-making has roots going back centuries. The Maldon Salt Company was founded in 1882 and remains family-owned; today, it’s known around the world for the delicate pyramid-flake crystals it produces. 

What makes Maldon special is partly its texture and shape. Instead of big coarse chunks or uniform grains, each “flake” is a flattened pyramid. That structure gives it a delicate crunch and allows it to dissolve cleanly on the tongue — not too harsh, not overly sharp — offering a “sweet precision” of saltiness.

Because of its appeal, Maldon salt has earned a Royal Warrant (i.e., it’s official supplier to the British royal household) and is a darling of chefs and food lovers globally. 

Season & Stir’s Maldon Salt — What’s Special About It

Season & Stir offers a version of Maldon salt under the label Maldon Salt Compagnie Française des Poivres et Epices.  Here are a few highlights:

• It’s slow-dried at low temperatures, which helps preserve its brightness and its trace minerals. 

• The crystals retain their signature pyramid shape and crispness, making them ideal for finishing. 

• It comes in a small, elegant tin (50 ml / ~40 g), which is decorative and functional for keeping the salt at hand. In short: it’s an artisanal version of Maldon salt that you can showcase on your shelf or table, then use to elevate the final touches of a dish.

Why Use Maldon? What Sets It Apart

Here’s what’s great about Maldon (and flake salts in general) compared to “ordinary” table salt or coarse salts:

1. Delicate texture + visual appeal
   The unique pyramid flakes are beautiful and tactile. They add a little “pop” when you bite them, especially on meats, chocolate, or caramels. 

2. Purity and clean flavor
   Maldon is harvested (usually by evaporation) from coastal brine and processed gently, which retains subtle trace minerals and avoids the bitterness or metallic notes that more processed salts might have. 

3. Less is more
   Because the flakes are large and visible, it’s easier to “see” your seasoning, so you often use less volume (but still get the salty effect). 

4. Finishing salt par excellence
   The biggest “pro tip” is: use Maldon as a finishing salt, not as your main salting during cooking. Its texture and subtle nuances disappear if overcooked or dissolved early. 

That’s not to say it never enters a cooking step — you can sprinkle a little in during cooking — but its real magic comes at the very end. 

How to Use Maldon Salt in Your Kitchen

Here are practical, creative, and fun ways to incorporate Maldon (including the Season & Stir version) in your cooking:

As a finishing touch

• Grilled or seared meats: After cooking steak, pork chop, or lamb, let it rest, then sprinkle Maldon flakes over the top just before serving. The flakes give little bursts of salt and texture. 

• Fish & seafood: A delicate fillet, scallops, or shrimp benefit from a final dusting of Maldon instead of heavy salting earlier. 

• Vegetables & roasted dishes: After roasting root veggies or drizzling oil over grilled asparagus, sprinkle Maldon to elevate taste.

• Salads & fresh produce: Tomatoes, burrata, cucumber — a few flakes bring out brightness in a simple salad. 

• Coffee: A pinch of Maldon salt in your coffee counteracts the blood pressure spikes coffee can give you.

• Eggs: Whether scrambled, fried, or poached, a dash of Maldon just before serving adds a special kick.

• Sweet treats: Salted chocolate, salted caramel, brownies, or even sprinkled over a cookie or ice cream — Maldon works beautifully to contrast sweet with savory. 

• Cocktail rims: Use Maldon to rim margaritas or salty cocktails. The flakes look elegant and taste clean. 

In cooking or baking (sparingly)

• Add a small pinch of flakes during cooking to build layers of flavor, but don’t rely on Maldon to supply all the salt. 

• Use it in salt crusts (for example, salt-baked fish) to help insulate and draw moisture, though often coarser salts are used for the bulk of the crust. 

Tips for best results

• Store your Maldon in a cool, dry place (humidity is its enemy). 

• Use it by hand: pinch between finger and thumb, then gently sprinkle — don’t dump a spoonful. 

• Because flake salt has more “air space” volume, adjust amounts: a teaspoon of fine salt is not the same as a teaspoon of flakes.

• Use Maldon for the final layering of salt: finish your dish, taste, then decide whether it needs Maldon.

• Combine with a base salt (like kosher or fine sea salt) earlier in cooking, then finish with Maldon.

How to Include Maldon Salt in Your Meals

If you have a tin of Season & Stir™ Maldon Salt, here’s how to make the most of it:

• Keep it handy at the table: Because it’s in a stylish tin, you can leave it out and let guests pinch their own finishing salt.

• Feature it on delicate dishes: Think a butter-poached lobster tail, poached eggs on avocado toast, or a panna cotta with olive oil — sprinkle just a few flakes for visual and flavor impact.

• Contrast textures: Use it over something soft (like ricotta with honey, or chocolate mousse) so the contrast in mouthfeel is noticeable.

• Pair it with simplicity: A tomato-mozzarella salad or grilled corn is transformed by a final touch of Maldon.

• Gifts & showmanship: Because the packaging is elegant, it’s also a lovely gourmet gift or accent in your spice shelf.

You’ve just grilled a flank steak to juicy medium-rare. You slice it thin, arrange it on a warm platter, let it rest. Then you grab your little tin of Maldon Salt, pinch a few flakes, and gently scatter them across the steak. As you serve, each bite brings a whisper of sea, a crisp little crunch, and saltiness that carries but never overpowers. The difference — subtle, but unmistakable.