As cooking fads go, perhaps salt is one of those most basic ingredients of cooking where aggresive marketing, rather than actual science determines its uniqueness (in my perception).
In the market nowadays, the variety of a chemical is so mind-boggling that I sometimes wonder: is NaCl not just NaCl? or maybe NaCl idodide?
One of the trends in German kitchens these past few years is the use of Himalayan salt as a chi-chi gourmet ingredient. According to Wikipedia, there are trace minerals in Himalayan sea salt, but in negligible amounts. Mined in Pakistan, it is mostly pink or orange in color. It is also more expensive than normal salt.
Why? Isn’t Nacl also just NaCl is NaCl? Nowadays there is iodized salt, sea salt, kosher salt, Maldon salt, Himalayan salt, and in the INOGA food fair, there were people selling Kalahari desert salt for 7 euros per 500 g. 7 euros for a freaking bag of salt.
My son’s dad said that Himalayan sea salt tastes more like Maggi seasoning than normal table salt. To be quite honest, I don’t share his opinion. A salt by any other name tastes just as salty.