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?

  • redtea@lemmygrad.ml
    link
    fedilink
    arrow-up
    1
    ·
    1 year ago

    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.

    • CriticalResist8@lemmygrad.mlOP
      link
      fedilink
      arrow-up
      2
      ·
      1 year ago

      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!