While shopping at Dean and Deluca in Georgetown this weekend I found some interesting ingredients, SALT. Not your ordinary iodized table salt, kosher salt, sea salt, or herb salt blends, but different styles and colors. Pink Himalyan, Black Lava Sea Salt, Chardonnay smoked salt, Murray River(Salmon colored from Australia), Alaea (dark red salt from Hawaii). I'm interested in how these will effect the flavor in dishes and improve flavors.

I will be experimenting with a few dishes on how these salts are used in finishing dishes and the unique flavors that they impart.