I've noticed it mentioned a few times on the sandwich selection recipes and oddly I'd bought some recently as it was the only flaked sea salt I could find to replace one that had run out (a Jamie Oliver set that I'd been bought for Christmas which had Flaked Sea Salt from Larnaca in Cyprus !)....

I have a question though... am I imagining it or is it slighty moist ? I'm always washing my hands while cooking to stop cross contamination of the food etc.. so keep thinking it must be my hands being a little damp when I'm picking it up?...but is it ?

Steve

I think salts absorb water, some more that others. In India, this is a major problem in monsoon season. Perhpas lapis will shed some light on it?

Mamta

salt will tend to draw out moisture from meat and veg. but I think this is osmosis (NOT the prophet who led the Israelites out of Australia ......LOL)

Salt is a poor desiccant. I keep some in an open pot and it keeps quite dry, but my kitchen doesn't suffer from moisure build up. I once preserved some lemons with salt (a Moroccan delicacy)and poured some of the salt laden liquor into a saucer and placed it on a window sill. All the water evaporated, leaving a very lemony salt!

As you say, it may be from your wet hands.

The salt I'm talking about was only opened from sealed a few days back I should just point out !

My hands are dry now so I'm going to check !

....

Its still slightly damp and this is from the stuff in the box that hasn't been touched as it was poured into a small sealed jar (like you put jam etc in) to use from day to day. The box was taped back up and put away without it being touched.

When I crush it inbetween my fingers it leaves them slightly damp and clogs together (maybe the Cypriot salt being in much higher/drier temperatures dries out much more ? That would crush to fine powder if I did the same !)

Steve

I have had to 'dry out' sea salt by putting it in the oven at a low temperature for a while. This was sea salt that been in an opened box for probably a few months.