Jonathon that’s an excellent reply and it makes a lot of sense. i agree, as a topical last minute sprinkle it might be too intense and haven’t tried it that way. but i have used it in a gumbo and beans and as a rub for things that need a fair amount of salt to taste right, and it seems to do really well as long as it’s had a chance to cook in and dissolve and work its magic. I’ve been using it like a seasoned salt. it’s my new secret ingredient.