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The salt crystals are noticeably flakier and less harsh than my usual shaker, and that mustard-cayenne punch gives my shrimp boil a proper kick without needing extra heat. It’s become my go-to for fish tacos and even a plain baked potato.

The celery seed and cayenne give it a real kick without drowning the seafood, and the Trapani sea salt melts beautifully into melted butter. Used it on shrimp and a batch of crab cakes, both came out better than my usual blend. Great balance of heat and that earthy bay leaf note.