Spicewalla: Sal Rosa do Himalaia, Grão Grosso

I was skeptical about the pink color, but the subtle mineral taste really does come through, and it adds a nice pop on roasted veggies. The coarse crystals dissolve slower than table salt, which makes for a pleasant burst of flavor.

The coarse grain gives a satisfying crunch on roasted veggies, and that subtle spicy note is a pleasant surprise—way more interesting than plain table salt. It's become my go-to for finishing dishes.

I was skeptical about pink salt, but the subtle spicy kick makes everything taste more complex—my steak seasoning has never been better.