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?
You might be thinking of goitre (CW: gross medical images), which is a thyroid disorder. Iodine deficiency can also cause lots of other health effects to children, including harm to cognitive and physical development.
It’s why many countries have laws mandating that table salt contain iodine, specially in inland regions where seafood is less common. I definitely recommend keeping up with iodised salt (I think the pink one usually doesn’t have any) unless you already have plenty of fish in your diet.