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?
Damn, they got me with their marketing, didn’t they!?
Tbh, I think there are taste differences with e.g. champagne and sparkling wine. I didn’t know that about the production process. I’m no connoisseur. I hate champagne but sparkling wine is fine. Prosecco is also disgusting. So there must be a taste difference. But then, when is not fizzy, I’d prefer red or port (poured with a wine measure).
I suppose I’m saying the ‘better’ tastes aren’t always determined by the label. If someone makes ‘champagne’ with different grapes, it’ll taste similar enough – from your correction of what I said about sodium/salt, it sounds like it’s the same with salt, too? Although I do like the other comments in this thread, about using smoked salt to finish a salad or black salt with popcorn.
If I remember correctly, Prosecco’s bubbles are naturally formed – and I just remembered also, the difference between the two is their size, they’re smaller in champagne. That might be why you don’t like it!