A Mediterranean flake sea salt infused with rosemary. Rustic rosemary aromas with bold, in-your-face pungent crunch. Can be obscenely sophisticated: At one cooking class we made a freaking cool Cheese and Crackers (house-made) baked off in oven with fenugreek cheese (floral celery), pipe foam on top with watercress and rosemary salt served with liquid chocolate. It can also be stupid easy and fun, like on the rim of a bloody Mary, a shot of mescal (riffing on the Oaxacan tradition of savory salt and shots), topping grilled lamb, on pan fried fish, roasted chicken and winter roots, on and in ratatouille, and my favorite, on a burger! A few flakes over pistachio ice cream or pear tart.