What's special about Himalayan Pink Salt for cooking/eating?
I bought a grinder of Himalayan pink salt yesterday because:
a.) I had heard of it and was curious
b.) It’s cool looking
c.) It was cheap.
Now what is special about the salt, other than the reasons I bought it?
Anybody use different salts for different applications? I hope one day to run into Hawaiian black salt, just because I love Hawaii and it sounds cool.
Anyone have a salt collection?
Nearly identical to what I bought for $2 at Big Lots, FYI.
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