It’s incredible how many fancy salts there are these days — but I picked this one up because it seemed the most “different.” (Although I was more attracted to the girlie Himalayan pink salt chunks. Don’t tell anyone. You’ll ruin my bra-burning cred.) I was just going to throw a bit on some chicken, but one sniff disabused me of that notion. Intensely smokey. So I decided to rub some on steak. That was almost a good idea. I should have used less, since the meat turned out like a salt lick. Moral: This is salt on steroids. Use responsibly.