Sea salt from the Cuyutlán lagoon
Sal de Colima is unrefined sea salt from the Cuyutlán lagoon in Colima, hand harvested in the few months the lagoon allows, from February into early summer. The grain is thick but soft. It crumbles between your fingers, so you need no mill.
Use it while you cook or as the last pinch over a finished plate, and keep a small bowl of it on your table. The bag says what you get is the salt foam gathered from the lagoon. Pinch it, rub it between two fingers over the plate, and the crystals break as they fall. The 8 oz bag fills that table bowl many times over.
In the YERBERO herbolario, Sal de Colima is filed under S in the herbolario A–Z, next to Sal negra.