Asking here because we don’t really have a cooking community lol
I’ve tried my share of salt; Himalayan pink, Persian blue, even smoked salt which gives off a nice smoky smell
But they all taste the same. It’s salt.
Am I missing something or is their value solely predicated on the geographical origins + unique colors?
From a cooking perspective, I only use sea salt because I much prefer the taste of it to iodized salt.