Salt is the only rock which is consumed by human beings and it is of utmost importance with respect to its culinary uses. It has been an indispensable ingredient in food since ancient times, and it's also known to be one of the oldest spices. Its flavor is versatile and unequaled by any other spice.
Apart from adding taste to food items, it is also used for preservation. It's used as a binder in processed meat and for reducing fermentation. In this modern era, gourmet chefs have begun to appreciate the various types of sea salt and their flavors, and also have started to use them to enhance recipes.
Coarse salt is a larger grained variety as compared to the common table salt, which is said to have an intense flavor. The crystals are less sensitive to moisture and hence, they can be stored easily for longer periods. The larger chunks of this type are used in meats and pretzels. It is said to have lesser iodine content, and hence it is iodized.
Most people are of the opinion that all the varieties are the same regarding their taste. Yet, when the coarser type is used, it lends an exquisite flavor. Also, the texture is coarse grained which is indicated by the large grainy crystals.
A unique property is the crunchiness of this salt rather than the flavor. Thus, when you sprinkle it on your food, you get an intense and distinct taste. It's true that the basic properties of sodium chloride, which is the fundamental component of salt, remains the same.
Different types contain various minerals and the water absorbing capacity of each type also makes a difference in its taste. Many chefs prefer using coarse salt because it is easier in the terms of handling and measuring. It also can be used to add flavor in soups and to form salt crusts on meats.
Coarse salt can be substituted by table salt. Since the grains are larger, a higher amount of the former one, as compared to the latter's quantity, is used to get the required taste. Hence, one needs to be careful while following recipes which mention coarse variety, especially if you are using a substitute.
Usually, the measurement is one teaspoon of table salt for half a teaspoon of coarse salt. Thus, you cannot follow the same recipe instructions when you are using other salts as substitutes. This is because the same amount of regular salt will coat a larger area, thus making it excessively salty.
You can try out this coarser variety in various recipes, and enjoy its intense flavor with the dash of zing it brings to you palate.