MelissaBaby
Wordy Bitch
- Joined
- Jun 8, 2017
- Posts
- 8,207
In my experience the Guerande salt doesn't really add anything that plain sea salt doesn't. But I've had salt from the Camargue that had a delightful peaty flavour.
Smoked salt is good, and volcano salt has a hint of sweetness (the one I had was from Iceland). You can also get various herbed salts in Iceland, for example seaweed salt. Balsamic salt is fantastic for preparing meat. And I have a chocolate salt from Salzburg that I haven't tried yet.
One that I've thought would be nice but I've never seen for sale anywhere would be paprika salt - either smoked paprika or sweet paprika.
I have nothing to add to the salt discussion, but I am hanging around waiting for an opportunity to say that some variety tastes "too jismy."