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Did you know that professional wine sommeliers confuse white wine and red wine if tricked by visual cues?

https://www.realclearscience.com/blog/2014/08/the_most_infam...

This is why tasting should be at least blind.

A lot of the taste difference with salt comes from the size it’s ground to, or at least that’s what I was told in the one cooking class. Hence why you might want to sprinkle a steak with large chunks of salt, but use finely ground somewhere else.

You can totally tell the difference between sea salt, Himalayan salt and table salt.

They change the flavor profile of many foods drastically.

Even though table salt is probably better for you sure to the iodine content, pink salt is just so much better for the taste buds.

I would love to meet someone who can do it in a double blind test with distilled water.

Flavour is highly influenced by color. Tasting happens in the brain.