Not a variety of dispensary weed (well, not just that), it’s pulled from ancient sea-salt deposits in Pakistan. You can use it as an ingredient or finisher, or buy a slab to use for serving food on, which is the preferred use for elk in Williamsburg.
Fleur de sel
One of the original name-brand salts, they make this stuff by scraping the surface of grey salt pools so the grains don’t get contaminated by the muck on the sides. Use it on pretty much anything, if you can afford the top-shelf-brand price.
An unrefined pink salt with a pungent odor. It goes well with eggs, and is part of the flavor profile for authentic lassi drinks, if you’re a stickler for that.
Mixed with activated charcoal, it’s sold as a detox agent to idiots. It also has a strong crunch, and can look pretty badass sprinkled over a light-colored dish like zucchini or whitefish.