I find myself reaching for the pink one more often than not. Taste has a lot more going for it than the concentrated white dust natrium chloride. It's also interesting that you cannot taste the difference. Do you usually consume lots of the stuff?

> Do you usually consume lots of the stuff?

I mean… it’s salt? I use it to salt stuff, I don’t eat it alone. I use moderate (normal?) amounts, mostly in dishes.

For the most part it is not a topping or something that stays unmelted on top of a very bland food… but maybe it depends on what you cook and eat.

Coarser-grained salt, if it's sprinkled on top of something, can give you more of a salt taste sensation which can often be desirable. But that's the effect of the size of the grains, not any trace mineral or other elements.

Indeed, I do use coarser salt or fleur de sel, but only on few things (e.g. on top of a steak, fish, or on oven-baked potatoes), and I do notice the difference. To me, pink salt just doesn’t taste different to comparably-sized white salt in a noticeable way.

Salts definitely have different flavors

Ever blind taste taste it on food where it’s not visible?

Yes, and it's noticeable. Most people don't feel the difference probably because the food they are adding it to is already extremely tasty. But trust me, put some salt on an unseasoned fish and you'll immediately taste the differences

Yeah but could you tell the difference in a blind tasting between salt A, salt B, and salt C, on food? That was the question.

What part of my reply did not answer that question? I said it depends on the food