3 ms·

Sure, if you can notice such a “different taste” (I don’t, and certainly not in a dish, but maybe that’s me) and this has value for you, go ahead. Iodine, tho,

Sure, if you can notice such a “different taste” (I don’t, and certainly not in a dish, but maybe that’s me) and this has value for you, go ahead. Iodine, tho, it’s something you actually need depending on where you live, so I’ll keep buying iodated salt until I move to the seaside…

beebeepka 3y ago
I find myself reaching for the pink one more often than not. Taste has a lot more going for it than the concentrated white dust natrium chloride. It's also interesting that you cannot taste the difference. Do you usually consume lots of the stuff?
- gattilorenz 3y ago
  > Do you usually consume lots of the stuff? I mean… it’s salt? I use it to salt stuff, I don’t eat it alone. I use moderate (normal?) amounts, mostly in dishes. For the most part it is not a topping or something that stays unmelted on top of a very bland food… but maybe it depends on what you cook and eat.
  - ghaff 3y ago
    Coarser-grained salt, if it's sprinkled on top of something, can give you more of a salt taste sensation which can often be desirable. But that's the effect of the size of the grains, not any trace mineral or other elements.
    - gattilorenz 3y ago
      Indeed, I do use coarser salt or fleur de sel, but only on few things (e.g. on top of a steak, fish, or on oven-baked potatoes), and I do notice the difference. To me, pink salt just doesn’t taste different to comparably-sized white salt in a noticeable way.
CrampusDestrus 3y ago
Salts definitely have different flavors
- mint2 3y ago
  Ever blind taste taste it on food where it’s not visible?
  - CrampusDestrus 3y ago
    Yes, and it's noticeable. Most people don't feel the difference probably because the food they are adding it to is already extremely tasty. But trust me, put some salt on an unseasoned fish and you'll immediately taste the differences
    - andsoitis 3y ago
      Yeah but could you tell the difference in a blind tasting between salt A, salt B, and salt C, on food? That was the question.
      - CrampusDestrus 3y ago
        What part of my reply did not answer that question? I said it depends on the food

beebeepka 3y ago

I find myself reaching for the pink one more often than not. Taste has a lot more going for it than the concentrated white dust natrium chloride. It's also interesting that you cannot taste the difference. Do you usually consume lots of the stuff?

gattilorenz 3y ago
> Do you usually consume lots of the stuff? I mean… it’s salt? I use it to salt stuff, I don’t eat it alone. I use moderate (normal?) amounts, mostly in dishes. For the most part it is not a topping or something that stays unmelted on top of a very bland food… but maybe it depends on what you cook and eat.
- ghaff 3y ago
  Coarser-grained salt, if it's sprinkled on top of something, can give you more of a salt taste sensation which can often be desirable. But that's the effect of the size of the grains, not any trace mineral or other elements.
  - gattilorenz 3y ago
    Indeed, I do use coarser salt or fleur de sel, but only on few things (e.g. on top of a steak, fish, or on oven-baked potatoes), and I do notice the difference. To me, pink salt just doesn’t taste different to comparably-sized white salt in a noticeable way.

CrampusDestrus 3y ago

Salts definitely have different flavors

mint2 3y ago
Ever blind taste taste it on food where it’s not visible?
- CrampusDestrus 3y ago
  Yes, and it's noticeable. Most people don't feel the difference probably because the food they are adding it to is already extremely tasty. But trust me, put some salt on an unseasoned fish and you'll immediately taste the differences
  - andsoitis 3y ago
    Yeah but could you tell the difference in a blind tasting between salt A, salt B, and salt C, on food? That was the question.
    - CrampusDestrus 3y ago
      What part of my reply did not answer that question? I said it depends on the food