Multi-select problem: How does the next paragraph end?

How to make flavored salt
Start with coarse-ground salt.
When making infused salts, you'll have the most success using larger grains that aren't overpowered by the other flavors you're incorporating. Sea salt, kosher salt or maldon salt flakes are ideal, but you can also use normal table salt if it's all that's available.

Select from:
(I). Start by starting with all the grain sizes you have. Pick another 1/8 of an ounce of a different grain to sprinkle on top of the salt.
(II). Coarse sea salt, particularly larger grains, works best with a salt made from fish, seafood, and other food sources. It helps transfer the salt into your flavor or flavor buds before any other flavors are added.
(III). The larger the grains, the heavier the salt will be. For higher-quality salt, ask the order of the ingredients you're using.
(IV). Begin by making about one cup of flavored salt at a time. Kosher salt is a safe choice, as it's the least costly and has just the right texture for making flavored infusions.
(IV).