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I'm lucky enough to have in my possession nearly one-half of a pound of the most beautiful salt I've ever seen.

Sal Marina aux Deux Piments is a good quality, somewhat coarse Spanish sea salt studded with happy little flakes of red. The red flakes identify as pimenton de Murcia, a sweet smoky pepper, and piment dEspelette the iconic hot pepper from the Basque area of France.

I find myself putting my new favorite salt on everything from hard-boiled eggs with avocado to tomato salads and sandwiches. It also makes a wonderful finishing salt for bean soups, grilled or sautéed fish and salads. Adhere it to raw vegetables with a light coating of olive oil before roasting and your reward will be a lovely, crunchy-smoky crust.