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?
use iodized salt and if your blood pressure is high use less of it and eat more potassium. iodized salt can taste a little muddy so it may not be good as a finishing salt where the crystals remain intact. In these cases you can use coarser sea salt or soy sauce and possibly shaoxing rice wine.