Asking here because we don't really have a cooking community lol
I've tried my share of salt; Himalayan pink, Persian blue, even smoked salt which gives off a nice smoky smell
But they all taste the same. It's salt.
Am I missing something or is their value solely predicated on the geographical origins + unique colors?
Have you tried black salt? It is usually had with chaat (an umbrella term for a variety of Indian street food) and it tastes distinctly different from table salt.
Black salt is interesting because it's unlike other salts due to the trace impurities making it slightly sour and slightly sulphurous.
It's really handy for vegan egg substitutes to recreate that distinctive eggy taste.