I use Green Salt almost exclusively as a finishing salt, sprinkling it on my food in place of table salt. I prefer not to cook with it, although you certainly can -- because you could lose some of the nutritional properties in the salt due to heat. Also, it has a pleasant, savory taste, which I'm not sure would work with sweet baking, but would definitely use on biscuits or other non sweet baked goods (I couldsee using this in melted unsalted butter to brush on baked breads or biscuits.) It i...