Sea salt comes in coarse granules.
Depending on its source, it has subtle flavours from trace minerals.
As well as its use as a food flavouring, it is a preserving medium in pickling and drying.
It is used to make Asian soy and fish sauces and shrimp paste.
Food without any salt added will be bland.
While too much salt is bad for the heart, too little is a danger in hot climates and during exercise when the body loses salt through sweating.