Hello cooks. While most of us know that there is a difference between fine table salt and kosher in regards to volume and "saltiness" and ease of use (see link), do you find any taste difference between the various kinds of salt? For example, French fleur de sel vs. kosher vs. pink himalayan?
Some salts have other stuff in them, like iodine in table salt or some minerals in fleur de sel. Do you taste these extras?