I don't have a sensitive enough palate to discern the difference in taste of various finishing salts, but I bet the color would look pretty on certain items.

I might season grilled steak with it.

Mostly a novelty. Certain products stand out and get higher prices being unusual. Salt is cheap. Add an herb or smoke or a hint of wine?. Oh sure, it can be very nice at the finish of a dish to get that hint of smoke or citrus or herbal. Add lemon zest and fresh rosemary to a cup of salt on a sheet pan in a low and slow oven for a few hours. Add a couple cups of salt to your smoker. Really nice added scent to certain things. But in the retail setting it is an atempt at attracting the consumer. Product developers are always looking for the next big thing to go viral. Most fail but they keep trying. Hit one winner and it is pay day.

Seeing things retail can get the creative juices flowing for gifting. I used dehydrated beet root powder, rosemary and lemon peel one year for a salt. The pepper had lots of greens like dehydrated chives, parsley, garlic.

Might be sweet if you had a signature very pink salt blend.

The Washington Post had an article about salt in the food section yesterday. You might want to give it a google.

Wednesday, it is polite to use the link icon below. (far right). The only thing is this that i could find from july 3rd. Link, HERE

Nothing to do with the subject of flavoring salt. It is about using one type of salt in recipes so they are consistent. Kosher vs Sea salt. In fact, it would be best to cut way back on salt in recipes, then teach to taste and salt at the finish.

On the subject of cooking with alcoholic drinks, has anyone on here heard about Ginspired? It seems quite a novel idea. It's a recipe book for cooking with gin inspired by the fact that there are tons of well-known recipes involving rum, brandy, etc. but very few involving gin. It's well worth checking out. It's being funded on Kickstarter at the moment - you can find it by searching for "Ginspired: The Ultimate Gin Cookbook".

Today, I rememberered my adventure with lavender salt. It was ”artisanal”, a really pretty and appetizing purple, a few tiny bits of lavendar leaves and buds. The crystals were huge, bigger than bb’s. It smelled wonderful, slightly briny and softly lavendar. in use it was just salt. I can taste the difference between iodized table salt, freshly ground sea salt and pretzel salt. Fleur de sel just tastes like salt to me, and I question whether the texture difference is perceptible as it is used. But the lavender salt smelled so good! It might have been good in one of those sachet things ladies carried centuries ago to combat the smells of noisome streets. As salt, it was just salt.