A topical seasoning for snack foods comprises a plurality of seasoning particles 2, the seasoning particles comprising a shell 4 surrounding an encapsulated central core 6, the shell comprising a matrix including at least one solid lipid and the core comprising sodium chloride. The core may comprise an aqueous core of sodium chloride and may further flavoring component in aqueous solution. The solid lipid may comprise at least one monoglyceride and at least one triglyceride. The shell may comprise at least one other flavoring component
