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?

  • rjs001@lemmygrad.ml
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    1 year ago

    From a cooking perspective, I only use sea salt because I much prefer the taste of it to iodized salt.