Since I’ve been discovering new spices and cooking methods, I found this really interesting. I’d never heard of black salt before, and I now have a new desire to get me some truffle salt.
But they didn’t mention two of my favourites, Celtic Sea Salt, and Murray River Pink Salt. The Celtic salt is a supremely unattractive colour, but a superb flavour. My friend Kate introduced me to this, and forever after it’s been referred to as Kate Salt.
And the Murray River Salt? The flavour is good, almost a cross between the Celtic and Maldon, with the structure of Maldon (which is very cute, and fun to play with). And, it’s pink. What’s not to love?