On Thu, 25 Sep 2008, Carl Denk wrote:

> I don't understand the need to grind sodium chloride (salt), it's 
> available in any grind (sieve size) and as far a I know, doesn't change 
> flavor over time. Agree pepper and other spices retain their flavor much 
> better if ground just before use. ~)
> 

It's sea salt and comes as very large grains (a few mm in some cases).
I guess that shipping it like this and requiring that it is ground as 
needed by the consumer eliminates the need for an anticaking agent (sodium 
hexocyanoferrate).

Regards
Sergio Masci
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