We use flaky, large-grained sea salt to add contrasting texture and bright bursts of salinity to all manner of cooked dishes. Gorgeous decorative tin aside, this pure-tasting Icelandic salt balances crispy flakes with crunchy chunks for a near perfect garnish. Keep a bowl next to the stovetop to sprinkle onto dishes before serving and another on the on the table—you’ll want more. Don’t, however, use it for seasoning while cooking—its delicate texture and flavor will melt away. We particularly like the salt sprinkled over avocado toast, a simple cheese omelet or pasta carbonara.

Originally used as a condiment by the Phoenicians and ancient Romans, garam is a fermented fish sauce that adds a rich umami flavor to savory dishes, oftentimes using oily fish. We especially love this version from Danish producer Norður & Co, which only uses autumn mackerel from Breiðafjörður. Autumn is the ideal time to catch mackerel, since it’s at the end of their fishing season and the fish have had time to develop a rich, fatty flavor by then. Mackerel is also a much more mild fish than those that typically are in fish sauces (anchovies, sardines, etc.), yielding a more mellow flavor and a light sweetness without the abrasive, too-salty kick that some fish sauces have. It’s also made with Iceland’s famous Norður salt—which is evaporated from arctic seawater and has an unmatched, clean taste.