I like salt. Which fancy ones are yummiest to buy and try first? And what are your favorite ways to use them?
At moment we've got Celtic Sea Salt in the go-to grinder.
If I want to expand my horizons, should I be after fleur de sel, or some greyish smoked salt or what? And has anyone seen a good salt sampler, so that you're not buying 6 months worth of whatever gourmet salt at once?
Chow has a great article about some varieties here:
I eat a lot of Southeast Asian foods, plenty of fresh produce, and while baking is more occasional, I'm curious about the effect of interesting salts there too, as well as what gourmet salts are good on homemade potato chips and fries. I've had smoked salt and fleur de sel dining out, probably some other varieties.
In this thread, I want to look beyond things like rock salt, popcorn salt, Lawry's blends etc. to salts sourced from a specific geography, or prepared in a unique way like smoked. And also beyond the basic chemistry-class concept of salt as just sodium chloride. Here I'm asking for your favorites, if you personally notice a difference between essentially Morton's and anything else - whether that's due to trace mineral content, flake shape, processing/flavoring or what have you as the reason.
Chow has a good extended definition of salt as an ingredient here:
And a good piece on use of exotic salts in baking here: