My local fancy grocer has bins of loose spices, including salts of various colors and descriptions. A few years ago I was curious and did a bit of a deep dive on their supplier, to be disappointed when I learned that all their special salts were artificially colored. Their salts, reflecting geographic names, were named so because the company named the colors after the location – not because the salts came from those locations.
There is no difference. The traces of minerals that make it pink are so minute that the human tongue can’t pick them up. It’s salt, it’s a rock, it tastes like salt.
Bigger chunks of salt taste saltier because there is in fact more salt per chunk. That’s the only difference between different types of table salts.
I honestly can’t tell the difference. The difference might be in texture, but I eat a lot of soup
It’s pink.
Pink is my favorite salt taste
My local fancy grocer has bins of loose spices, including salts of various colors and descriptions. A few years ago I was curious and did a bit of a deep dive on their supplier, to be disappointed when I learned that all their special salts were artificially colored. Their salts, reflecting geographic names, were named so because the company named the colors after the location – not because the salts came from those locations.
Well that’s quite misleading marketing
There is no difference. It’s not even from the Himalayas.
There is no difference. The traces of minerals that make it pink are so minute that the human tongue can’t pick them up. It’s salt, it’s a rock, it tastes like salt.
Bigger chunks of salt taste saltier because there is in fact more salt per chunk. That’s the only difference between different types of table salts.
Soup, the great equaliser