Spice
Sel Gris
A tier
Sel gris is moist, grey Celtic sea salt raked from the clay bottoms of Atlantic pans—mineral, slightly damp, with a rounder, less sharp saltiness than refined white. Crystals are coarse and cling with brine. Excellent for cooking vegetables, roasting, and crusts where moisture and minerals matter. Can finish rustic breads; less delicate than fleur de sel from the same pans.
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Breton and Guérande paludiers raked grey bottom salt as everyday pan salt.
Sel gris fed regional French cooking as the workhorse marsh salt.
Natural-food movements revived sel gris against industrial refined salt.
Chefs used sel gris for roasting and mineral depth in vegetable cookery.