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Maldon salt , or Maldon salt , is asaltused as aseasoning, generally inhaute cuisine. It comes from the estuary of the Blackwater River, in the municipality ofMaldon, in the county ofEssex(England). Founded in 1882, it has belonged to the Osborne family since 1922. Its production is purely artisanal and laborious, using traditional methods and techniques already used by theRomansandSaxonsin the same area. It usually forms soft crystals in the form offlakes(it is sometimes calledflake saltfor this reason), ideal for use inroastmeat(when it comes off the grill and just before serving), inappetizersand sometapas, with roastedmushrooms, etc. The size of its grains is medium. The price of this salt is much higher than the common salt used in cooking.