jmcquown wrote:

> On 11/16/2019 6:46 PM, U.S. Janet B. wrote:
> >On Sat, 16 Nov 2019 16:25:41 -0700, graham > wrote:
> >
> > > I've just come across a series of recipes that include Himalayan
> > > sea salt. Has global warming caused the sea-level to reach that
> > > far?
> >
> > Our neighbors made a trip to Iceland this summer and they brought
> > back a bag of black salt for us. Very tasty.
> > Janet US
> >
> What do you do with these different types of salt?
>
> Jill

I like the kosher flaked for texture on home made pretzels. I also
like Maldon Sea salt for general topping of a finished dish. The size
of the grains is bigger and somehow, we use less but feel more 'salt
flavor' with it. I haven't tried any of the colorful ones yet but I
suspect they just look pretty and no other significant difference.