Google for "dendritic salt"... it's been around for years. It also soaks up flavors into its little pores and holds them really well. I've seen micrographs in

Google for "dendritic salt"... it's been around for years. It also soaks up flavors into its little pores and holds them really well. I've seen micrographs in advertisements in food industry publications that are really beautiful, fractal-looking crystals. They key is to add a touch of things like sodium ferrocyanide to hinder the usual crystallization so that the crystals only grow at the corners.