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?
If I remember correctly, Prosecco's bubbles are naturally formed -- and I just remembered also, the difference between the two is their size, they're smaller in champagne. That might be why you don't like it!