I opted for this more expensive variant salt because I have commercial salt turned their backs. I want to take no fluorine and iodine not to me, and the choice is a yes only if you know yourself, what you used in its home-cooked food.
The salt is fine, can be metered readily using a spoon or the famous * * pinch between your fingers.
But it trickles not basically good, on the other hand also makes no lumps.
In addition, I still like to use the natural rock salt from Chiron -> Chiron halite natural 350g) - but that is somewhat coarser.
On taste I notice, however, no significant difference to the commercial salt.
I use both (sea salt from Rapunzel and the rock salt from Chiron) conviction.