A method and seasoning including sea salt for flavoring food is disclosed. The sea salt has a mean particle size less than about 20 microns. In another embodiment, the present invention is directed to a seasoning comprising a first seasoning component, including a sea salt, and a second seasoning component selected for at least one of complementing the first seasoning component and reducing the amount of the first seasoning component required for flavoring a food product. The sea salt component has a mean particle size less than 20 microns.