Many recipes specifically call for sea salt. Ignoring any nutritional impact, is there any real difference to the flavor of the final food product using sea salt compared to run-of-mill, grocery store table salt?
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It’s usually a texture thing.
Fine salts can kind of dissolve in your food. You get some taste, but you hardly notice the salt specifically. They’re great for sauces and doughs, for example.
Sea salt is usually more coarse. If you sprinkle some over the (almost) finished dish, you get that slight texture change. Since it won’t dissolve in the dish, the salt flavour is also more noticeable.
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