Larger grains of Himalayan salt (often sold as coarse or extra-coarse pink salt) have a few practical advantages in cooking compared with fine salt:

1. Better control while seasoning

Coarse grains dissolve more slowly, so it’s harder to accidentally over-salt a dish. This makes them ideal for finishing or for seasoning by hand, where you want gradual, even coverage.

2. Texture and crunch

When used as a finishing salt, larger crystals add a pleasant crunch and burst of salinity—great on roasted vegetables, grilled meats, salads, chocolate, or caramel desserts.

3. Visual appeal

The pink crystals are more noticeable and attractive, adding a rustic or gourmet look when sprinkled on food just before serving.

4. High-heat cooking benefits

For grilling, roasting, or salt-crusting (like fish baked in a salt shell), large grains hold their structure better and don’t dissolve instantly, helping form an even crust and protect moisture inside the food.

5. Even distribution on surfaces

Coarse salt spreads more evenly over large surfaces (steaks, roasts, vegetables) without clumping, which is useful for dry brining.

6. Mortar and pestle flexibility

You can keep it coarse or grind it finer as needed, giving you more versatility from one salt.

7. Lower perceived saltiness per pinch

Because fewer crystals fit into a pinch, coarse salt often tastes less salty than fine salt by volume—useful when you want subtle seasoning.