Salt is not just salt. Many different kinds of flavors will occur when you walk into this world. In this article I have described the different kinds of salt and how to make your own version, with herbs.
I has become very fond of raw salt lumps that I can grate, with a fine grater. I have 4 different kinds of salt.
Halit salt. Pakistan. White color
Crystal clear cubic rock salt, which is very intense natural salt taste. Suitable for all everyday dishes. Min. 99% NaCl
Rose salt. Bolivia. Pink rose color.
Pink rose quartz rock salt, middle sweet taste, suitable for vegetable dishes. Min. 98% NaCl
Kala namak salt. India. Black color.
Shimmering black rock salt with unique exotic fragrance and flavor. Taste and smells like egg. Perfekt for scrambled tofu, indian and oriental dishes. Min. 97% NaCl.
Alpine rock salt. Austria. Brown color
Visually striking red-brown rock salt. Very intense taste and is perfect for heavy dishes as wellington, roasted caulifower etc. Min. 87% NaCl.
Mix 3 tbsp. of dry rosemary with 1 1/2 tbsp. of sea salt in a mortar until you get fine rosemary salt, just like powder. ( If you have a coffee grinder or good spice grinder, use that.) Use white crystal or brown alpine-rock salt. For scrampled tofu you can use the same combination, just use Kala Namak salt, which have the flavor of egg.