The coarse, untreated sea salt has its origin in the salt marshes of the French coast, the counterpart to the mountain salt pans in which mountain core salt is mined. The seawater in the salt marshes can evaporate and crystallize naturally with the help of the sun, so that after gentle grinding coarse sea salt is formed.The structure of the untreated salt is much coarser compared to Fleur de Sel. However, coarse untreated sea salt can be used wonderfully as salt for daily use in the kitchen, for example for salting pasta or potato cooking water or for salting various foods where a coarse salt grain is desired. The coarse sea salt from France is also ideal for the mortar and the salt mill.

Traditional areas of sea salt origin include France, Portugal and China, among others. There, seawater is channelled into the so-called salt marshes, which are, for example, shallow lakes. Not only the evaporation of liquid contributes to the fact that the concentration of salt in the remaining water increases. After further processes, such as the removal of the water residue, salt layers are formed. Now the "harvesting" of the salt is announced. If the focus is on the entire production of salt in the world, the share of sea salt accounts for 30 percent.